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wendy@tstt.net.tt
http://www.caribbeangourmet-tt.com
A
visit to any local bakery will showcase a colourful array
of freshly baked breads, pastries, cookies and cakes. Although
we have become modernised in our offerings and most strive
to offer more “sophisticated” sweets, there is
still a presence of our more traditional items.
You’ll almost always find a variety of rolls and breads,
cookies, raisin and currant rolls, coconut turnovers, sugar
buns, bread-pudding, cheese and meat-filled puffs. Some
even offer mini-quiches and pizzas. But if you really want
a true taste of sweet Trinidad, the baked coconut confections
are a must to try.
Cassava
PONE
1
lb cassava, grated
1 dried coconut, grated
1/4 lb pumpkin, grated
1 cup granulated sugar
2 tbs butter
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/8 tsp black pepper
1 tsp bitters
1/4 cup water
Preheat oven to 350ºF.
In a mixing bowl, combine cassava, coconut pumpkin, sugar.
Rub butter into mixture until it becomes like breadcrumbs.
Add cinnamon, allspice, nutmeg, black pepper.
Combine bitters with water and add to mixture, stir well,
mixture should be moist.
Grease an eight-inch square baking pan, spoon mixture into
pan and press down making it smooth on the surface.
Bake for 45 to 50 minutes until nicely browned and mixture
starts to pull away from the sides of the pan.
Remove from oven and cool in pan.
Cut into squares.
Serves about ten to 12
COCONUT
DROPS
3 cups flour
2 ozs butter
1 egg, lightly beaten
1/2 tsp bitters
3 tsp baking powder
2 tsp cinnamon
1/2 cup sugar
1 tsp vanilla
1/2 cup raisins, optional
2 cups finely grated coconut
Glaze:
1/4 cup hot water
2 tbs sugar
Preheat oven to 350ºF.
Cream butter and sugar until light and creamy, add egg and
beat well, combine all dry ingredients and add to creamed
mixture, add coconut and raisins, add a little water if
necessary to moisten batter. Batter should be firm and not
soft, too soft or runny a batter will result in drops not
holding their shape while baking
Drop batter by spoonfuls onto a greased cookie sheet, bake
for 20 to 30 minutes until firm and golden.
Brush with sugar glaze and sprinkle with sugar, return to
oven for another three minutes or so.
Makes 24 two-inch drops
COCONUT
TARTS
1
cup grated coconut
1 cup granulated sugar
2 cloves, ground
1 teaspoon ground cinnamon
In a large shallow saucepan add sugar and coconut, cook
on medium heat until mixture begins to bubble, the mixture
will water a little, add spices and continue to cook,
stirring frequently until mixture comes together,
(about 15 to 20 minutes). You can add a small amount of
water to prevent sticking.
When the coconut is cooked, yet juicy, remove and cool.
The flaky pastry:
2 1/2 cups all-purpose flour
1
tsp salt
4 oz
unsalted cold butter
4
oz shortening
1/2 cup iced water
Place the flour and salt in the bowl of a food processor.
Cut the butter and shortening into small pieces, drop onto
flour.
Pulse in food processor until mixture resembles fine crumbs.
Add the water and pulse a few times, add more water and
pulse again.
Continue until the mixture has curds and clumps and sticks
together when pressed between your fingers.
Remove and form into a ball.
Wrap and chill for at least two hours.
Roll out pastry to 1/4-inch thickness, cut out four-inch
rounds.
Place one tbs. filling on the bottom portion of the pastry,
leaving an edge about 1/2-inch around filling.
Bring the top portion over the coconut to cover it and crimp
the edges to seal with a fork.
Repeat until pastry and coconut are used up.
Brush tarts with beaten egg.
Bake for 15 to 20 minutes until golden.
Cool on wire racks.
Makes 24
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