Coconut Bake Recipe (Trini-Style Roast Bake)
Coconut bake, also known as roast bake, is a beloved flatbread in Trinidad and Tobago. This coconut bake recipe is baked, not fried, and made with coconut milk for a thick, soft bread with just a hint of sweetness. It’s best eaten warm, straight from the oven.
Often served for breakfast or alongside savory dishes like saltfish or fried fish, coconut bake is pure comfort food. It’s hearty, simple to make, and one of those breads that brings back memories of growing up.
What Is Coconut Bake (Roast Bake)?
Roast bake is a Caribbean flatbread popular in Trinidad and Tobago. It’s closely related to fried bake, but instead of being cooked in oil, roast bake is baked in the oven. Many versions include coconut milk or grated coconut, which adds richness and flavor.
The result is a soft, satisfying bread that’s slightly sweet and perfect for both savory and sweet toppings.
While Jamaican fried dumplings are similar, roast bake is thicker and baked rather than fried.
Fresh coconut milk takes this bake to another level. While you can use canned milk and desiccated coconut, nothing beats the flavor of fresh ingredients. If you’ve never made coconut milk from scratch, give it a try; you might be surprised how easy (and rewarding) it is!
Why You’ll Love This Recipe
- No yeast or rise time. Perfect for impatient bakers
- Uses simple pantry ingredients
- Coconut flavor that’s rich but not sweet
- Freezer-friendly dough
- Works with both savory and sweet fillings
How to Make Coconut Bake (Step-by-Step Recipe)
This coconut bake comes together easily using basic pantry staples and coconut milk. Since it’s made with baking powder instead of yeast, there’s no long rise time needed.
Key Ingredients & Why They Matter
- All-purpose flour – Forms the base and gives the bake its chewy texture
- Baking powder – Helps the bread rise just enough
- Salt – Balances all the flavors
- Sugar – Adds a subtle sweetness
- Fat – Adds tenderness and richness
- Grated coconut – Adds texture and mild coconut flavor
- Coconut milk – Binds the dough and gives depth of flavor
Instructions
- Preheat your oven to 350°F (180°C) and lightly grease a baking sheet.
- In a large mixing bowl, sift together the flour, baking powder, and salt.
- Add the sugar, Crisco, and margarine to the flour mixture. Using a fork or your fingertips, work the fat into the flour until it resembles fine breadcrumbs.
- Stir in the grated coconut until evenly distributed.
- Make a well in the center of the bowl and pour in the coconut milk.
- Mix until a soft dough forms, then knead gently until smooth. Be careful not to overwork the dough.
- Cover and let the dough rest for about 20 minutes.
- Roll out the dough to your desired thickness and shape, then place it on the prepared baking sheet.
- Lightly pierce the surface with a fork to prevent puffing.
10. Bake for about 30 minutes, or until the coconut bake is cooked through and lightly golden on top.
Some people use a pot to get a perfectly round shape, while others (like me) wing it with a rolling pin and a prayer. Either way, it’s going to taste amazing.
What to eat with roast bake
Coconut bake is incredibly versatile and best served warm with:
- Fried fish – Brown stew fish is a top-tier option
- Fried bitter melon – Serve with sides like (caraile) for a classic combo
- Saltfish – Classic and satisfying
- Butter and cheese – Simple and perfect
- On its own – Warm and coconutty, fresh from the oven
Storage and Freezing Tips
- To store: Keep leftovers wrapped at room temp for up to 2 days or in the fridge for up to 5.
- To reheat: Toast in the oven or reheat in a dry skillet.
- To freeze: Make the dough in advance, freeze it, then thaw, roll, and bake when ready.
More Bread Recipes
Frequently Asked Questions
Yes. Coconut bake and roast bake are the same thing in Trinidad and Tobago. The name “roast bake” comes from the fact that it’s baked in the oven rather than fried, unlike traditional fry bake.
Yes. Canned coconut milk works well and is a convenient option. Fresh coconut milk gives the bake a richer flavor and softer texture, but both will produce a good coconut bake.
Coconut bake can turn out dry if too much flour is added or if it’s baked for too long. Measure carefully and avoid overbaking. The dough should be soft and slightly tacky before baking.
No. Coconut bake is made with baking powder instead of yeast, so there’s no long rise time required.
Recipe
Coconut Bake (Roast Bake)
Ingredients
Method
- Sift flour, baking powder and salt in a mixing bowl
- Add sugar, and fat and mix in with a fork so that it resembles fine bread crumbs
- Make a well in the flour mixture and add coconut milk and mix till combined.
- Add coconut husk and knead into a smooth dough
- Leave to sit for about 20 minutes
- Roll dough out and place on greased baking sheet
- Pierce lightly with a fork
- Bake at 350 degrees for 30 minutes
Nutrition
Recipe Printed From ThisBagoGirl.com
I enjoyed reading your blog,I smiled all the way,you sound like a true Trini, we can make anything funny, even making bake. (ʘᴗʘ✿)Thanks for the share.came out Nice!
Haha.. thank you Lystra!!
This is what we Vincy call dough boy.
OOh.. I always like to hear the name variations.
I tried making this but I think your recipe doesn’t have enough liquid…please check. I even made my own coconut milk but was disappointed because it seemed like just a 1/2 cup wasn’t enough
Hey. I adjusted the liquid amount in the recipe card. If you see this response please also email me so that I can ask you a few questions!!
Hey hey. Okay. I always thought that dumb bread coconut was optional and that it was more what we referred to as "pot bake" which is made in a pan on the stove or grill. But goes to show we all have so many things in common.
Can i store the dough to baked on another day?
Yes you can. Mix the dough then wrap in plastic wrap tightly then place in a freezer bag and freeze. When you are ready to use, place in fridge over night (the main point is to get it to room temp and get all the ice melted) then roll out and bake as usual
Yes you can. Mix the dough then wrap in plastic wrap tightly then place in a freezer bag and freeze. When you are ready to use, place in fridge over night (the main point is to get it to room temp and get all the ice melted) then roll out and bake as usual