Caribbean Coconut Bake Bread
Coconut Bake Bread
A tender Caribbean skillet bread mixed with coconut milk, cooked until golden, and served warm with butter.
Caribbean coconut bake bread is a simple skillet bread with a soft center, a lightly crisp surface, and a gentle coconut aroma. It is often served warm as a breakfast bread or alongside stews, saltfish, cheese, or jam.
The dough comes together quickly with flour, baking powder, a little sugar, butter, and coconut milk. A short rest gives the flour time to hydrate, which makes the bread easier to shape and helps the crumb stay tender.
Cooking the bake in a covered skillet traps enough heat to cook the bread through while the bottom turns golden. Flipping it once gives both sides color without drying out the middle.
Serve the bread as soon as it is cool enough to handle. Split wedges open and spread them with butter so it melts into the warm crumb.
Nutrition (per serving)
Directions
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1
Whisk the flour, baking powder, sugar, and salt together in a large bowl until evenly combined.
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2
Rub the cold cubed butter into the flour with your fingertips until the mixture looks sandy with a few pea-size pieces.
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3
Pour in the coconut milk and 2 tablespoons water, then stir with a fork until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface and knead gently for 1 to 2 minutes, just until smooth. Add a little flour only if the dough is too sticky to handle.
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5
Cover the dough with a clean towel and let it rest for 10 minutes while you warm a heavy 10-inch skillet over medium-low heat.
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6
Pat the dough into a round about 3/4 inch thick. Brush the skillet with oil, place the dough in the skillet, and cover with a lid.
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7
Cook for 9 to 10 minutes, until the bottom is golden and the top looks slightly puffed. Flip carefully, cover again, and cook for 7 to 8 minutes more, until the second side is golden and the center feels set.
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8
Transfer to a board, rest for 5 minutes, then cut into wedges and serve warm with salted butter.
Ingredients
- All-Purpose Flour:2 1/2 cups
- Baking Powder:1 tablespoon
- Granulated Sugar:1 tablespoon
- Fine Sea Salt:3/4 teaspoon
- Unsalted Butter, cold and cubed:3 tablespoons
- Full-Fat Coconut Milk:1 cup
- Water:2 tablespoons
- Neutral Oil, for the skillet:1 tablespoon
- Salted Butter, for serving:2 tablespoons
Tips & Notes
- Keep the heat at medium-low so the crust browns slowly while the center cooks through.
- If the dough feels dry, add water 1 teaspoon at a time until it comes together without crumbling.
- For a softer crust, wrap the hot bake in a clean towel for a few minutes before slicing.
