1 cup water
2 1/2 cups flour
1/2 stick butter
1/2 stick lard (optional)
2 1/2 tsp baking powder
1 coconut (grated)
pinch of brown sugar
pinch of salt
Instructions
Mix the flour, butter, baking powder, salt and sugar,until the butter is dissolved and the mix is a dough like consistency
Grate the coconut, add the water to the grated husk, squeeze the husk, the extracted coconut juice is then placed in a bowl.
Add the coconut juice along with a cup of the grated coconut husk to the previously mixed ingredients.
Mix again until the dough is firm but not hard. Let the dough sit for 10 minutes
Add more flour or coconut juice a little at a time to maintain a smooth doughy consistency.
Sprinkle flour on a counter top or surface on which the dough will be kneeded, this prevents sticking
Turn the dough from its container onto the lightly floured surface, sprinkled some flour on the dough and kneed until the dough is smooth.
The dough is kneeded by using the heel and palms of hands to press and roll the dough, folding it over itself again and again.
Sprinkle more flour if sticking begins to occur
Grease a pan or baking sheet with oil or butter. Place the dough onto the pan flattening it down to the shape of the pan,
using a fork, make small indentations all along the surface of the dough
Bake the dough at 350% until golden brown. Remove from the oven and let the coconut bake sit for 5 minutes, to cool a little.
Cut into sizable pieces and serve.
Coconut Bake is an excellent breakfast treat, especially when served with seasoned salt fish.
Thanks to Louann Jeffrey for this T & T, Point Fortin homestyle recipe.
1 cup water