Coconut Bake Biscuits
Looking for a delicious and unique twist on traditional Caribbean coconut bake? These Coconut Bake Biscuits combine the rich, nutty flavor of coconut bake with the fluffy, cheesy goodness of biscuits.
Perfect for breakfast sandwiches, afternoon snacks, or even on their own, this recipe is easy to make, freezes well, and will quickly become a family favorite. Whether you’re a fan of Caribbean classics or just love experimenting with flavors, this fusion recipe is sure to delight your taste buds.
What are coconut bake biscuits
Coconut Bake Biscuits are a creative take on two beloved classics: traditional Caribbean coconut bake and cheese biscuits. Inspired by Chef Rishi Ramoutar’s innovative recipe, this dish balances the flavors of shredded coconut and cheese for a biscuit that’s not too sweet, not too savory, but absolutely perfect.
In the Caribbean, coconut bake is a staple often enjoyed with salted fish, butter, or jam. Adding cheese to the mix brings a savory dimension that pairs wonderfully with eggs, meats, or even just a pat of butter.
How to make coconut bake biscuits
Ingredients needed
Here’s what you’ll need to make this recipe:
- Shredded Coconut: Unsweetened shredded coconut works best. Brands like Bob’s Red Mill are a great substitute if you can’t find fresh coconut.
- Cheese: Cheddar is the classic choice, but finely grated Parmesan works well if you prefer a less sharp flavor.
- Flour and Baking Powder: To give the biscuits structure and lift.
- Butter: For richness and a flaky texture.
- Egg Wash: Choose the type of egg wash depending on the finish you want (see tips below).
- Milk: To bind the dough and add moisture.
Instructions
- Prepare the Dough: Mix the dry ingredients, including the shredded coconut and cheese. Add butter and milk to form a soft dough.
- Roll and Cut: Lightly dust your work surface, hands, and rolling pin with flour. Roll the dough to about 1/2-inch thickness and use a cookie cutter (or a mason jar lid) to cut out your biscuits. Lightly oil the cutter for easier release. You can also just use your hands to push out the dough to the desired thickness.
- Apply Egg Wash: Brush the tops of the biscuits with your chosen egg wash for a golden, shiny finish.
- Bake: Place the biscuits on a greased or parchment-lined baking sheet until golden brown.
Pro Tips for the Perfect Biscuits
Egg Wash Options:
- Choose the right egg wash based on your desired finish:
- Egg yolk with milk: Deep brown and glossy.
- Whole egg with water: Lightly brown with a slight gloss.
- Egg white only: Pale and matte.
Cheese Choice:
- Pre-shredded cheddar may not blend seamlessly into the dough. For smoother results, grate your cheese fresh or use finely grated Parmesan.
Cutting the Dough:
- If you don’t have a cookie cutter, a mason jar lid works perfectly. Lightly oiling the rim helps release the dough easily.
Serving Suggestions
These Coconut Bake Biscuits are versatile and pair well with many dishes. Here are some ideas:
- Breakfast Sandwiches: Layer with saltfish, smoked herring, or ham.
- Simple Snack: Enjoy warm with butter or jam.
- Afternoon Tea: Serve alongside tea or coffee for a light treat.
Storage and Freezing Tips
These biscuits are great for meal prep:
- Refrigeration: Store in an airtight container for up to 3 days. Reheat in the oven or toaster oven for a fresh taste.
- Freezing: Place baked biscuits in a Ziploc bag and freeze for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen.
More baked favourites
If you enjoyed this recipe, check out these other baked favorites:
Recipe
Coconut Bake Biscuits
Ingredients
Method
- In a large bowl, combine all the dry ingredients and mix well.
- Add the melted butter and lard to the mixture.
- Slowly pour in the coconut milk while mixing until a dough forms.
- Cover and rest the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F.
- On a floured surface, place the dough. Lightly flour the top and your hands.
- Press the dough into a rectangle, about 1½ inches thick. (It doesn’t have to be perfect.)
- Cut into 2–3 inch circles using a biscuit cutter or glass.
- Place biscuits onto a greased sheet pan.
- Let rest at room temperature for 5 minutes.
- Brush the tops with egg wash.
- Bake for 9 minutes.
- Finish by broiling until golden brown on top.
