Breads
Belizean Coconut Bread
Ingredients
- - 500g (4 cups) all-purpose flour
- - 15g (1 tbsp) baking powder
- - 1/2 tsp salt
- - 150g (3/4 cup) sugar
- - 200g (2 cups) freshly grated coconut, or unsweetened desiccated coconut
- - 60g (1/4 cup) butter, melted
- - 300ml (1 1/4 cups) coconut milk
- - 1 large egg
- - 1 tsp vanilla extract
Method
- Preheat the oven to 175C (350F) and grease and line the loaf tin with parchment paper.
- Whisk together the flour, baking powder, salt and sugar in a large bowl. Stir in the grated coconut.
- In a separate bowl or jug, whisk together the melted butter, coconut milk, egg and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 55-65 minutes, until a skewer inserted in the centre comes out clean and the top is golden brown.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: Dense, lightly sweet and fragrant with fresh coconut, this loaf bread is a Sunday morning staple across Belize, often baked in large batches to share with neighbours and extended family.
Cultural Background: Dense, lightly sweet and fragrant with fresh coconut, this loaf bread is a Sunday morning staple across Belize, often baked in large batches to share with neighbours and extended family. It reflects the country’s deep reliance on coconut in both savoury and sweet cooking.
Tips: Stir the batter just until combined; overmixing develops the gluten and makes the loaf tough rather than tender. Tent the loaf loosely with foil for the last 15 minutes of baking if the top is browning too quickly.
Variations: Add 100g (2/3 cup) raisins or chopped dried fruit for a fruitier version. A dairy-free version replaces the butter with coconut oil.
Storage: Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
Reheating: Warm slices briefly in a toaster or dry skillet, or in a 150C (300F) oven for 5-8 minutes.
Nutrition: Approx. 260 kcal, 4g protein, 11g fat, 37g carbohydrate per slice
FAQs:
Q: Can I freeze this bread? A: Yes, wrap the cooled loaf tightly in plastic and foil and freeze for up to 2 months; thaw at room temperature before slicing. Q: My loaf sank in the middle, what happened? A: This is usually caused by underbaking or opening the oven door too early; test with a skewer and bake a little longer if it isn’t clean.
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