The term fried bake in itself is a bit of an oxymoron. If you live in the Caribbean however, you know that these babies are a beloved food item here. Similar to the Mexican Chalupa served at Taco Bell, this versatile “fried bread” can be served with everything from fried shark to buljol.
Coconut fried bake is my take on the traditional fried bake, combined with the beautiful flavours of a coconut roast bake. The wonderful, natural sweetness of the coconut, paired with the warmth of the nutmeg, gives this dish that extra added touch. Trust me when I say, this is one delicious bread that you don’t want to miss out on!
Recipe:75 grams coconut milk powder 1/4 cup finely grated coconut 3 cups flour 1 teaspoon instant yeast 3 teaspoons baking powder 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 teaspoon grated nutmeg 3 teaspoons brown sugar 2 oz shortening 1.5 cups water (approximately) Oil for deep frying
- In a bowl combine all the dry ingredients listed above.
- Add the shortening in small bits and work into the flour.
- Add water and knead to form a firm dough. It should be about the consistency of the dough that is used in bread making. You may need to add more water as you go along as the above measure is just an approximation.
- Allow the dough to rest for about 30-40 minutes.
- Divide the dough into 3 equal pieces.
- Form each piece into the shape of a ball.
- Roll out each piece into a circular shape until about ½ centimeter thick.
- Cut each rolled out piece into quarters.
- Deep fry over medium heat until golden brown and drain on a paper towel.
- Serve with buljol or any complementary side dish.