Belizeans include coconuts in everything they cook and bake. So, having a bread made of coconut is no exception. Actually, coconut bread is my absolute favorite bread. It is not only delicious but very easy to make. In some Latin countries it is also called Pan de Coco. Here’s a recipe:
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. grated nutmeg
3/4 cup white sugar
2 cups sweetened or unsweetened flaked coconut
1 cup coconut milk or evaporated milk
1 tsp. vanilla or coconut extract
1/4 cup melted coconut oil or butter
Preheat oven to 350 degrees; grease and flour a 9″ x 5″ loaf pan.
In a bowl sift together the flour, baking powder, baking soda, salt, sugar, nutmeg, cinnamon. (Dry Ingredients)
In another bowl whisk together eggs, vanilla or coconut extract, coconut oil & coconut milk. (Wet Ingredients)
Pour the wet ingredients into the dry ingredients and mix together to combine.
Fold in flaked coconut then pour in loaf pan and bake for 50-60 mins.
Serve warm or cold 3-6 people.
Belizeans love their hot sauce. Belizean hot sauces are made with habanero pepper which is a very hot and spicy pepper. So, be careful when you prepare habanero pepper by using a glove when you chop or touch them.
- 1 medium onion
- 3 cloves garlic
- 1 tbs coconut oil
- 2 medium carrots
- 2 cup water
- 5 habanero pepper
- 3 tsp lime juice fresh
- 1/4 cup white vinegar
- 1 tsp salt
- Saute chopped onions and garlic in coconut oil until soft.
- Add chopped carrots and water, bring to boil and cook, uncovered, until carrots are soft.
- Remove from heat and add chopped habanero, lime juice, vinegar and salt.
- Puree in blender or food processor until smooth.
- Makes 2 pints.
- 3 ripe mangoes, peeled, pitted and diced
- 1- 2lbs ripe papaya, peeled, seeded and diced
- 1/4 cup freshly shredded coconut
- 1/4 cup cilantro or basil
- 1/4 cup slivered almond
- 1/3 cup mayonnaise
- 1 1/2 tbs lemon or lime juice
- Mix fruits well; sprinkle with the coconut and slivered almonds. Put in a refrigerator for an hr
- In a small bowl, blend the mayonnaise, cilantro and lemon juice
- Top the salad with the dressing just before serving.
Serves 4-6 people
- 4-6 yellow ripe plantains with black spots.
- Coconut oil
Preheat oven to 400°F.
Grease sheet pan with coconut oil.
Cut the ends off of the plantains and peel.
Cut each plantain on the diagonal into 1/2 inch slices.
Arrange in single layer and brush the tops with coconut oil.
Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender
- 1 1/2 tsp lime/lemon zest
- 1 lemon/lime
- 1 1/2 tsp salt
- 1/4 teaspoon smoke paprika
- 6 cups coconut oil (Or any cooking oil)
- 4 green plantains
Mix together lemon/lime zest, salt, and paprika in a bowl.
Heard the saying everything is better with butter? Well, to me, everything is better with rum. Rum raisin bread pudding is the ultimate Belizean comfort food. Of course, the rum makes this bread pudding, heavenly. In Belize, rum is used to make cocktails but it’s also used a lot in desserts.
Here’s a delicious Rum Raisin Bread Pudding recipe:
3 tbsp butter
1 cup dark brown sugar
1/2 cup dark rum (Belize Traveller’s rum preferred)
1 14oz can of evaporated milk
1/2 cup water
1/2 cup coconut milk (1/2 a can)
1 pinch allspice (optional)
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Serve hot or cold.
Great with whipped cream or ice-cream.