Coconut Bake Biscuits

Back in the kitchen, I am, kinda.

I've actually been killing my Instant Pot and my sister's air fryer the last few weeks. Quick and easy meals since time seems to want to wait on no one.

But then I felt for a good Caribbean breakfast one day and wanted some roast bake. Then I remembered I had a recipe for a reformed coconut bake.





I decided to whip up a batch and share it with you guys.

Now you know we Caribbean people love up our bakes. Coconut or not coconut. Baked or fried.

We also know Caribbean people HATE for people to "change" up a recipe. Don't believe me? Check out my pholourie recipe and check the comments. Lol

But food is ever-changing, and as much as we appreciate the foundation makings or recipes, adjusting to create more deliciousness is not a problem.

So Chef Rishi Ramoutar came up with the perfect union of coconut bake and those nice cheesy biscuits we like to have. The perfect balance. Not too coco-nutty and not too much cheese.

And his recipe is extremely easy for these yummies.


I did not use freshly grated coconut for this but obviously, you can. I actually found Bob Red Mill's shredded coconut, the unsweetened one, is a great substitute for all things grated coconut.

Let's face it, it's not always easy finding a dry coconut here that is NOT expensive. I've used it in my sweet bread too. It is easily found in your local supermarkets.

I've made this recipe a few times and I got to learn a few things along the way.



Do you know that there are different types of egg washes to get varying results?

The first time I ever made these biscuits I forgot the wash and as a result, baked them longer trying to get "color". They ended up being very dry and hard.

So please remember to do the egg wash. You can do an egg wash based on what kind of result you want with the look of these, or any kind of biscuit or pie that you will use an egg wash for.

Egg Washes and Effects:

• Egg yolk: This is a brown and shiny finish
• Egg yolk with water: brown and shiny finish (not as shiny as a wash with milk)
• Egg yolk with cream: this is a very brown and glossy finish. Please note this one is thick and a bit difficult to spread
• Egg yolk with milk: creates the darkest finish (a brown crust) and is not as shiny (especially with yolk with cream)- Whole Egg with water: this wash will give you a nicely browned but with a slight gloss finish
• Whole egg with milk: this was will give you a nice brown but a more glossy finish
• Egg white: this is a more evenly browned color and does not have much shine. (It is less brown than using a whole egg)

The best thing for me also was to use my hands to spread out the rolled dough to do the cutouts.

I made sure to lightly dust my hands with flour, dust the board with flour and also dust the top of the dough with flour. Then push down and out to flatten.

I didn't have any conventional cookie cutters, so I went ahead and used the top of a mason jar which was the perfect size for the biscuits.

I lightly oiled the ring to make it easier to get the cut biscuit out.


Another thing of contention for me was the cheese.

I love cheese, I love cheddar cheese but I felt like the pre-shredded cheddar I used, even this time, wasn't the best choice.

This just relates to how well it blended into the dough. It didn't blend in easily at all. If you look at the pics you would see that some pieces were still sticking out.

Those that were out while baking got burnt a little. If you would like to sacrifice flavor for the look, a Parmesan would be better since it's a finer grate.



These biscuits are also great to freeze. I froze half in a Ziploc bag and whenever I wanted to grab for breakfast, I would take them down for a bit and then pop them in my toaster oven for a little.

Or if I decided the night before I wanted to take them with me to work I would take them down then and put in the fridge. It works well to make a nice egg and turkey sandwich. Or even simpler some "bake" and jam.


These things are good hot, warm, and stale.

I ate them so quickly.

If you try these and want to thank Chef Rishi himself hop over to his Instagram account and let him know: Rishi Ramoutar



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Check out some more baked goods on the blog:
Jamaican Hard Dough Bread
Sweet Bread
Orange currant bread