How To Make Caribbean Coconut Sweet Bread in Your Pressure Cooker
Delicious Caribbean coconut sweet bread that brings the taste of the islands to your kitchen, made effortlessly in a pressure cooker.
Equipment
- 2 Bread pan Greased
Ingredients
Main ingredients
- 4 ½ cups Flour
- 4 ½ teaspoons Baking Powder
- 1 teaspoon Salt
- 2 cups Granulated Sugar
- 1 cup Mixed Fruit (cherry, orange peel, etc.)
- ½ cup Sultanas or Raisins
- 3 cups Grated Coconut (not dried or sweetened)
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Grated Nutmeg
Instructions
Instructions
- In a large mixing bowl, combine the flour, salt, nutmeg, cinnamon, and baking powder. Whisk a few times to incorporate the dry ingredients.
- Add the mixed fruit, grated coconut, raisins, and sugar. Whisk together until slightly lumpy.
- In a small bowl, whisk the eggs and add the evaporated milk, melted butter, and almond essence. Pour into the main bowl with the dry ingredients.
- Mix the batter with a spoon or fork until everything is incorporated. The batter will be thick and sticky.
- Grease bread pans and fill them with the mixture, about ¾ full. You'll need 2 pans.
- Bake at 325°F for about 60 minutes. Check with a toothpick for doneness.
- Once cooked through, brush with glaze made from sugar and warm water, sprinkle with sugar, and bake for additional 5 minutes. Let cool before slicing.
Notes
Store in an airtight container to prevent drying out. Best consumed within 3 days for freshness.
