Trinidad Sweet Bread - How to Make Caribbean Coconut Bread

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The reason this Trinidad Sweet Bread is often called Coconut Bread is because coconut is the main ingredient that can never be substituted.

This is such an easy quick bread that can be made with either fresh or dessicated coconut.

Traditionally, it would be made with freshly grated coconut. However, my aunt always made it with dessicated coconut, so that’s the way I make it. Being in NYC, dessicated coconut was just easier and more convenient than getting a hold of fresh coconuts.

When you purchase the grated coconut, make sure it is dry dessicated coconut with no added sugar. Do not use the flaked sweetened coconut that many people mistakenly refer to as grated coconut. If you use this, your Sweet Bread will become sickeningly sweet and unpalatable.

It will also affect the consistency and this flaked coconut has more moisture than dessicated coconut.

Most of the ingredients are staple ingredients you probably already have in the house. The only thing you may not be sure of is the tutti frutti. This is sold by different names, so I am always unsure what to label it. It is basically a variety of candied peel of various fruit. So it might also be labelled as candied fruit.

If you can’t find this bright colorful ones I use here, you can substitute any kind of candied orange peel or citrus peels.

Trinidad and Tobago is one of the most diverse islands in the Caribbean. With a large African, Indian and Chinese descended population, it’s cuisine represents it’s multi cultural society.

Indian Culture & Cuisine in Trinidad

Now let’s see what you need to make Trinidadian Sweet Bread!

• all purpose flour
• baking powder
• salt
• dessicated coconut/ dry coconut (Make sure it is unsweetened coconut. You don’t want to use the flaked sweetened coconut).
• sugar (You can use either white sugar or brown sugar. If using brown sugar, it should be granulated. In the Caribbean, Demerara is the most common type of sugar used in most things – whether in recipes or in your morning coffee).
• butter
• raisins
• tutti frutti
• ground cinnamon
• Freshly grated nutmeg
• ground ginger
• ground cloves
• evaporated milk
• egg
• vanilla extract
• glace cherries

• Cream your butter and sugar.
• Add egg and vanilla essence.

• In a medium-size bowl combine the raisins with the flour to make sure they don’t sink to the bottom when baking.
• Add evaporated milk and mix to combine.
• Add flour with the spices.

• Now we fold in the tutti and frutti and the dried coconut. Mix well.

• Decorate with glace cherries and bake. Note it is quite a dense heavy batter. Don’t be alarmed.

• Brush it with a little sugar mixed in with warm water to give it a shine.

This is such a quick and easy quick bread, made with most ingredients you probably already have at home.

• Some people aren’t crazy about tutti frutti, so you reduce the quantity by half if you don’t like so much dried food.
• Make it Vegan. Use coconut milk instead of evaporated milk and substitute 1 flax egg for the egg.
• You can use Pumpkin Pie Spice Mix to add more spiciness to Caribbean Sweet Bread.
• You can bake it in 1 pan for larger slices and bake for 1 hour.

This is such a quick and easy quick bread, made with most ingredients you probably already have at home.

Are you excited to try out more delicious recipes from multi cultural Trinidad & Tobago?

Here is a few more you can try!

• Phulourie – Split Pea Fritters
• Spinach Phulourie
• Sugar Cakes
• Aloo Pies
• Caribbean Curry Chicken
• Corn Soup
• Breadfruit Oil Down
• Black Cake

The consistency is difficult to describe – it’s not quite a bread and not quite a cake – somewhere halfway in the middle. Sometimes it is eaten with butter like bread, but I prefer it on its own like a slice of cake or with cheese as a balance of sweet and salt. This traditional Coconut Bread is going to make one fabulous addition to your holiday table this year – especially if it is your first time trying it.

• For breakfast, with butter, cheese and fruit.
• This may sound weird, but my Mom LOVES it with peanut butter. In the Dutch Caribbean, peanut butter is used more liberally than in other parts of the Caribbean – largely due to the Indonesian influence.
• As a snack with coffee/ tea or ginger beer.
• Required during holidays – usually enjoyed with sorrel or Ponche – a version of this Kremas recipe.

This great recipe is especially popular during the holiday season. At Christmas time and New Year celebrations, this Coconut Sweet Bread is common fare throughout the Caribbean. I am sure you are going to love this fruit bread as much as we do.