Coconut Bread

Name: Coconut Bread
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 8 servings
Cuisine: Saint Lucian
Ingredients: 400g all-purpose flour; 150g grated fresh coconut; 100g brown sugar; 100g raisins; 200ml coconut milk; 60g butter, melted; 2 eggs, beaten; 2 tsp baking powder; 1 tsp vanilla extract; 1 tsp mixed spice; 1/2 tsp nutmeg; Pinch of salt

Pain Coco (PAN ko-KO)

Sweet Coconut Bread

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 358 kcal

A dense, fragrant sweet bread studded with grated coconut, raisins, and warm spices, baked until golden. A staple of Saint Lucian bakeries and home kitchens.

Nutrition & Info

Protein 6.0g

Carbs 52.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

loaf pan mixing bowl oven

Presentation Guide

Vessel: wooden cutting board

Garnishes: butter slice on top

Accompaniments: cocoa tea, cheese

Ingredients

400g all-purpose flour
150g grated fresh coconut
100g brown sugar
100g raisins
200ml coconut milk
60g butter, melted
2 eggs, beaten
2 tsp baking powder
1 tsp vanilla extract
1 tsp mixed spice
1/2 tsp nutmeg
Pinch of salt

Instructions

1
Preheat oven to 175C. Grease a loaf pan.
2
Mix flour, baking powder, mixed spice, nutmeg, and salt in a large bowl.
3
Add grated coconut, raisins, and brown sugar. Mix well.
4
Combine coconut milk, melted butter, eggs, and vanilla extract.
5
Pour wet ingredients into dry and mix until just combined.
6
Pour batter into prepared loaf pan.
7
Bake 50-60 minutes until golden brown and a skewer comes out clean. Cool before slicing.

💡

Did You Know?

Saint Lucian coconut bread is so popular that bakeries sell out before noon, and many families bake their own on weekends to ensure a steady supply.

Chef's Notes

Equipment Tips

loaf pan
mixing bowl
oven

Garnishing

butter slice on top

Accompaniments

cocoa tea, cheese

The Story Behind Coconut Bread

Coconut bread reflects the merger of French baking traditions with the abundant tropical ingredients of Saint Lucia. French colonists brought wheat flour and baking techniques, while the island provided coconut, nutmeg, and other spices. Over generations, Saint Lucian bakers perfected this sweet bread, which became a fixture of afternoon tea and Sunday breakfast. The aroma of coconut bread baking is considered one of the defining scents of the island.

🕐 Traditionally enjoyed tea time and weekend treat 📜 Origins: French baking tradition adapted with tropical ingredients

Comments (0)

No comments yet. Be the first to share your thoughts!