Wha gwan, new followers, old followers, foodies, gourmets, aspiring chefs, et al! We here at K. Parris are cherishing our holidays with visiting family and friends from the beautiful islands of Trinidad and Barbados, and so one of the things we are making for tradition here is a coconut sweet bread! Now, of course, the elders making it refuse to tell us the secret to the recipe, so we did a little research and came up with what we hope is a sweet and tasty close second. Enjoy, love up your family, and Happy Holidays from ours to yours!

Caribbean Coconut Sweet Bread

Ingredients

2 ½ cups grated coconut
½ cup melted butter or margarine
4 cups flour
1 tbsp shortening
1 tbsp baking powder
1 tsp salt
¾ cup sugar
1 cup raisins
1 egg, beaten
1 cup evaporated milk
¼ cup Brinley Gold’s Coconut Rum
1 tsp almond essence

1 tbsp heavy cream
2 tbsps granulated sugar
splash of Brinley Gold’s Coconut Rum

Directions

Before beginning, soak raisins in the ¼ cup of rum and set aside for a half hour. Grease loaf pans with shortening and preheat oven to 350 degrees Fahrenheit. Mix flour, baking powder, salt, coconut, sugar and the soaked raisins together in a bowl. Add egg, evaporated milk, remaining coconut rum, margarine and almond essence and mix together well until you have a firm dough. Divide dough in half and fill loaf pans. Mix 2 tablespoons of sugar and 1 tablespoon of heavy cream and brush mixture over the loaves. Bake in center of oven for about 1 hour or until skewer inserted into center comes out clean.

Let cool in the pans before removing and serving.

(Adapted from www.caribbeanchoice.com)

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