Trinidad Coconut Bake


  • 2 c. unbleached white flour
  • 4 c. whole wheat flour
  • 1/2 c. wheat bran
  • 2 Tbsp. wheat germ, opt.
  • 4 Tbsp. brown sugar
  • 1 1/2 tsp. salt
  • 2 1/2 tsp. instant active dry yeast
  • 2 c. fresh coconut
  • 1/2 c. extra virgin coconut oil, melted
  • 2 1/2 c. water


  1. Combine dry ingredients and mix well. Blend coconut with 2 1/2 cups water. Add coconut oil and coconut water to the dry ingredients.
  2. Mix and knead until a smooth ball is formed. Let stand for about 30 minutes.
  3. Spread over greased pizza pan. Prick with fork. Put in a warm place to rise for a few minutes.
  4. Bake at 350 degrees for about 20 minutes. Cut into wedges.
Browse Cook(s): Inskip Allsop
Browse Theme(s): Breads Caribbean Breakfast

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.