Trinidad Coconut Sweet Bread Recipe

A classic Caribbean sweet treat, this Trinidad sweet bread is filled with grated coconut, raisins, mixed peel, cherries, and warm spices. Enjoy it plain, with cheese, or alongside a glass of mauby. It’s especially popular around Christmas time, but good sweet bread does not need a special occasion.

My mom’s favorite thing to make is sweet bread. Whenever she is in town, I always make sure she mixes up a batch.

What is Trinidad sweet bread?

Trinidad sweet bread is a coconut-based quick bread made with grated coconut, dried fruit, cherries, mixed peel, and warm spices. It has a slightly dense texture and is sweet without being overly sugary.

Versions of coconut sweet bread are made throughout the Caribbean, with the ingredients and methods varying from island to island and even from family to family.

My mom’s favorite thing to make is sweet bread. Whenever she is in town, I always make sure she mixes up a batch.

I love eating mine as-is, but sweet bread can also be served like regular bread. Growing up, I vividly remember seeing my mom eat hers with slices of avocado. If I’m adding anything to mine, though, cheese is my first choice.

Sweet bread is especially popular around Christmas and other special occasions in Trinidad and Tobago, right alongside black cake, ponche de crème, and pastelles.

How to make coconut sweet bread

Ingredients for Trini sweet bread

Most of the ingredients for this Trinidad sweet bread are basic baking staples, with a few Caribbean favorites like mixed peel and fresh coconut added in.

• All-purpose flour: Forms the base of the sweet bread.
• Baking powder: Gives the bread its rise.
• Sugar: Brown sugar or granulated sugar can be used.
• Unsalted butter: Adds richness and moisture.
• Raisins: One of the traditional dried fruits in the bread.
• Maraschino cherries: Dried red cherries can also be used.
• Mixed peel: Sometimes sold as candied citrus peel or tutti frutti.
• Cinnamon and nutmeg: Add the warm spice flavor.
• Coconut essence: Mixed essence or vanilla extract can also be substituted.
• Water: Used to help blend the coconut and bring the mixture together.
• Fresh coconut: Also called dry coconut. This is mature coconut with firm flesh and less water inside.

Can’t find dry coconut

You can substitute unsweetened shredded coconut. Avoid the sweetened baking coconut since it will change the sweetness of the bread. The texture will also be slightly different from sweet bread made with freshly grated coconut.

Instructions

1. Prepare the coconut: Remove the coconut meat from the shell and cut it into smaller pieces. Add it to a food processor and process until finely grated. You can also grate the coconut by hand or use a blender. If using a blender, you may need to add a little water to help it blend, then strain and squeeze out the excess liquid.
2. Combine the dry ingredients: In a large bowl, mix the flour, baking powder, cinnamon, and nutmeg.
3. Rub in the butter: Add the butter to the flour mixture and rub it in until well incorporated.
4. Add the coconut and sugar: Mix in the sugar and grated coconut.
5. Add the water: Gradually add the water, mixing between additions until the mixture comes together without becoming lumpy.
6. Add the fruit and essence: Mix in the raisins, chopped cherries, mixed peel, and coconut essence until evenly distributed.
7. Fill the pans: Divide the mixture between two greased loaf pans.
8. Bake: Bake at 350°F for about 45 minutes, or until the loaves are golden brown and a toothpick inserted into the center comes out clean.
9. Glaze: Mix the sugar and water until the sugar dissolves. Brush the glaze over the sweet bread while it is still warm.
10. Cool: Allow the loaves to cool before removing them from the pans and slicing.

Tips and tricks

• Choose a good coconut: Shake the coconut before buying it. You should hear water moving around inside. Avoid coconuts with cracks, mold, or a musty smell.
• A food processor makes prep easier: Cut the coconut meat into smaller pieces before adding it to the food processor and process until finely grated. You can also grate it by hand or use a blender. If using a blender, add just enough water to get it moving, then strain and squeeze out the excess liquid.
• Add the water gradually: Don’t pour all the water into the mixture at once. Add it in batches so you can control the consistency and avoid making the mixture too wet.
• Don’t overmix: Once everything is combined, stop mixing. You just want the fruit, coconut, and other ingredients evenly distributed.
• Glaze while warm: Brush the sugar glaze over the sweet bread while it is still warm from the oven. This gives the top that slightly sweet, glossy finish.

Storage & reheating

• At room temperature: Wrap the sweet bread well in foil or plastic wrap and store at room temperature for up to 5 days.
• In the refrigerator: Keep it tightly wrapped or in an airtight container in the refrigerator for about 1 week.
• In the freezer: Wrap the loaf tightly in plastic wrap and foil, then place it in a freezer-safe bag. Freeze for up to 3 months for the best quality. You can also slice the sweet bread before freezing so you can take out only what you need.
• To reheat: Let the bread come to room temperature or warm individual slices in the toaster.

Serving

Trinidad sweet bread is delicious on its own, especially when it is still a little warm, but there are plenty of ways to enjoy it.

• Serve it with mauby for a classic Caribbean combination.
• Add a slice of cheese for a sweet and savory snack.
• Spread it with jam, jelly, or peanut butter just as you would regular bread.
• Serve it with ham for another sweet and savory combination, especially around Christmas.

It works for breakfast, as an afternoon snack, or whenever you feel like cutting yourself another slice. And trust me, that second slice does tend to happen.

Frequently asked questions

More bread recipes

• Butter bread
• Coconut bake
• Orange currant bread

If you want to switch things up, this mango bread is another soft, Caribbean-style loaf worth trying.

Recipe

Renee Robley

Trinidad Coconut Sweet Bread

5 from 1 vote

A classic Trinidad sweet bread made with grated coconut, raisins, cherries, mixed peel, and warm spices. This coconut-filled bread is especially popular around Christmas and makes two loaves.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 2 loaves

Course: Bread, Dessert

Cuisine: Caribbean

Calories: 258

Ingredients Method Nutrition Video

Ingredients

  

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To Blend Coconut

• 1 dry coconut

To make bread

• 6 cups flour
• 6 teaspoons baking powder
• 2 cups sugar
• 1 stick butter
• 2 cups grated coconut
• 1 cup raisins
• 1/2 cup chopped cherries
• 3/4 cup mixed peel
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon coconut essence or mixed essence
• 2 1/2 cups water

For Glaze

• 2 tablespoons water
• 2 tablespoons sugar

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Method

 

To prepare the coconut:

1. Remove the coconut meat from the shell and cut it into smaller pieces.
2. Add the coconut pieces to a food processor and process until finely grated. You can also grate the coconut by hand or use a blender.
3. If using a blender, add just enough water to help it blend, then strain and squeeze out the excess liquid.

To make the glaze:

1. Mix the sugar and water until the sugar dissolves. Set aside.

To make the sweet bread:

1. Preheat the oven to 350°F. Grease two loaf pans.
2. In a large bowl, combine the flour, baking powder, cinnamon, and nutmeg.
3. Add the butter and rub it into the flour mixture until well incorporated.
4. Add the sugar and grated coconut and mix to combine.
5. Gradually add the water, mixing between additions until the mixture comes together without becoming lumpy.
6. Add the raisins, chopped cherries, mixed peel, and coconut essence. Mix until evenly combined.
7. Divide the mixture evenly between the prepared loaf pans.
8. Bake for about 40 – 45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Brush the warm loaves with the prepared glaze.
10. Allow to cool before removing from the pans and slicing.

Nutrition

Calories: 258kcal

Recipe Printed From ThisBagoGirl.com

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