CLASSIC TRINI COCONUT BAKE

Preparation:

I used 2 small/medium dry coconuts for this recipe.

Break the coconuts, remove the flesh, and slice or dice it into small pieces. Place the pieces into your blender and add enough water to cover the coconut by about 1 inch. Blend until you reach your desired texture.

Do not strain the mixture -you want both the coconut milk and the blended husk for maximum flavor and softness.

In a large bowl, combine:

8 cups flour

¾ tbsp salt

6 tbsp butter

1 tbsp yeast

3 tbsp sugar

3 tsp baking powder

½ tsp baking soda

Directions:

• Rub the butter into the flour until it resembles fine crumbs.

• Start adding your blended coconut mixture. I used 4 cups (four ¼-cup measures) of the blended coconut, but you may need slightly more or less depending on your flour.

• Mix until the dough comes together into a shaggy mass. Turn it out onto a lightly floured surface and knead for about 6 minutes, until the dough is smooth.

• Lightly oil a bowl, place the dough inside, coat the top with a little oil, and let it rest for 45 minutes.

• After rising, degas the dough. Roll it out and/or cut it into your desired shapes. Place the pieces on a parchment-lined tray, dock the dough with a fork, cover, and let it rest for another 45 minutes.

• Preheat your oven to 350°F.

• Bake for 20-30 minutes, depending on the thickness and size of your bake. It should come out beautifully golden brown.

• I love mine simple with butter and cheese, but you can’t go wrong with a real Trini classic- saltfish buljol, bhaji, or even stewed chicken (don’t knock it till you try it!).

This classic Trini Coconut Bake is everything we love about home-simple ingredients, real coconut, and that soft, warm, golden goodness fresh out of the oven. Using freshly blended coconut (milk and husk together), this recipe gives you a bake that’s tender, flavorful, and naturally rich without needing any extra coconut milk or fancy ingredients. It’s the kind of bake our parents and grandparents made: honest, wholesome, and deeply satisfying.

Whether you enjoy it plain with butter and cheese, or pair it with true Trini favorites like saltfish buljol, bhaji, or stewed chicken, this coconut bake brings that comforting Caribbean taste straight to your kitchen. It’s perfect for breakfast, brunch, or even an evening snack with a cup of tea.

This recipe walks you through the traditional method step by step-from breaking and blending the coconut, to kneading the dough, shaping the bake, and baking it until beautifully golden brown. If you’ve never made coconut bake from scratch before, don’t worry-this method is easy, beginner-friendly, and almost guaranteed to become one of your go-to Trini classics.

Bring the aroma of fresh coconut and warm bread into your home with this timeless island recipe. It’s simple, it’s delicious, and it’s one of those dishes that always brings people together. Let’s bake!