Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
889
Calories
16g
Protein
40g
Fat
118g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups flour
- 1/2 teasp. bicarbonate of soda
- 1 1/2 teasp. baking powder
- 1/4 cup sugar
- 1/2 teasp. salt
- 1/2 cup coconut cream ( preferably made fresh)
- 2 tablesps. margarine
- Extra flour to make a silky smooth dough
Directions
1
Mix dry ingredients
2
Add margarine and coconut milk and mix
3
Add more flour to make a smooth dough
4
Rest for one hour
5
Then knead again, adding a little bit more margarine
6
Rest dough for another 20 mins
7
Grease baking pan, flatten dough and place in pan
8
Prick holes into top of dough with a fork
9
Bake in pre-heated oven (400 degr.F) for 15 mins., reduce heat to 350 degr. F and bake for 15 mins more
10
Cut roast bake into wedges, split and butter wedges while hot
11
Category:Trinidadian Recipes
12
Category:Trinidadian Snacks
Recipe sourced from
fandom