Best 2 Caribbean Coconut Bread Recipes

Indulge in the flavors of the Caribbean with our tantalizing Coconut Bread! This delectable treat is a harmonious blend of coconut, spices, and tropical flavors, sure to transport your taste buds to paradise. Embark on a culinary journey with our collection of three irresistible coconut bread recipes, each offering a unique twist on this classic Caribbean delight. Discover the simplicity of our Basic Coconut Bread, a delightful introduction to this beloved pastry. Experience the burst of citrus in our Orange Coconut Bread, where zesty oranges complement the coconut's sweetness. And for those seeking a decadent indulgence, our Cream Cheese Coconut Bread awaits, where luscious cream cheese swirls create a rich and creamy surprise in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CARIBBEAN COCONUT BREAD

Caribbean Coconut Bread image

This is one of my favorite recipes, handed down to me from my boss's recipe box. It is great as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel free to make it your own. Add nuts, raisins, coconut milk, or make it just how it is.

Provided by Anita

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 teaspoon butter, softened
1 ¾ cups all-purpose flour
1 ½ cups white sugar
1 cup shredded coconut
1 teaspoon baking powder
¾ teaspoon salt
2 eggs
⅓ cup low-fat milk
¼ cup water
¼ cup canola oil
1 ¼ teaspoons coconut extract
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
Pour batter into the greased loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 62 g, Cholesterol 48.7 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 309.4 mg, Sugar 39 g

COCONUT BREAD (GUYANA -- CARIBBEAN)

Coconut Bread (Guyana -- Caribbean) image

This recipe comes from the internet website recipeisland.com. [NOTE: On 29 June 2009 I edited the ingredients, changing the pounds & ounces of flour & sugar to cups.]

Provided by Sydney Mike

Categories Quick Breads

Time 1h5m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces dried fruit (or raisins)
4 cups all-purpose flour
3 teaspoons baking powder
1/2 tablespoon salt
2/3 cup granulated sugar
1 egg, beaten
3/4 cup milk
1/4 lb margarine, melted
1 teaspoon vanilla extract
3/4 cup coconut milk
1 small coconut, grated (about 2 cups)

Steps:

Preheat oven to 350 degrees F & grease two 9-inch loaf pans.
In a small bowl, add dried fruit & 1/4 cup of the 4 cups of flour, then strain flour into a large bowl, leaving the dried fruit coated with a bit of flour. Set the dried fruit aside.
In that same large bowl, add the rest of the flour then whisk together the flour, baking powder & salt, before adding the sugar, beaten egg, milk, melted margarine, vanilla extract & coconut milk, whisking to combine well.
Stir in the grated coconut & dried fruit, blending well. If necessary, knead briefly on a floured surface.
Cut dough in half & shape each half into loaves, & placing them in the prepared loaf pans.
Bake for 50-55 minutes or until golden brown.

Tips:

- Use fresh, unsweetened coconut milk for the best flavor. You can also use canned coconut milk, but be sure to use full-fat coconut milk and stir it well before using. - If you don't have coconut extract, you can use 1 teaspoon of vanilla extract instead. - To make a gluten-free version of this bread, use gluten-free flour instead of all-purpose flour. - This bread can be made in a bundt pan, loaf pan, or muffin tins. If you're using a bundt pan, be sure to grease and flour the pan before adding the batter. - Bake the bread until a toothpick inserted into the center comes out clean. The baking time will vary depending on the size and shape of your pan. - Let the bread cool completely before glazing it. This will help the glaze set properly. - Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.

Conclusion:

This Caribbean Coconut Bread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist, flavorful crumb and sweet coconut glaze, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special bread to make, give this Caribbean Coconut Bread a try. You won't be disappointed!