Trinidad Coconut Bake

Trinidad Coconut Bake

Inskip Allsop, Dorrel McLaren

(TDY#13080)

Ingredients

2 c. unbleached white flour
4 c. whole wheat flour
1/2 c. wheat bran
2 Tbsp. wheat germ, opt.
4 Tbsp. brown sugar
1 1/2 tsp. salt
2 1/2 tsp. instant active dry yeast
2 c. fresh coconut
1/2 c. extra virgin coconut oil, melted
2 1/2 c. water

Steps

Step 1
Combine dry ingredients and mix well. Blend coconut with 2 1/2 cups water. Add coconut oil and coconut water to the dry ingredients.
Step 2
Mix and knead until a smooth ball is formed. Let stand for about 30 minutes.
Step 3
Spread over greased pizza pan. Prick with fork. Put in a warm place to rise for a few minutes.
Step 4
Bake at 350 degrees for about 20 minutes. Cut into wedges.

Recipe tags: Dorrel McLaren, Inskip Allsop