Throughout the Caribbean where coconut trees abound, each island has its own unique variations of coconut bread. This simple and sweet version with shredded coconut and cinnamon comes from St. Kitts and Nevis.

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INGREDIENTS

• 2 large eggs
• 1 1/4 cup milk
• 1 tsp. vanilla extract
• 2 1/2 cups all purpose flour
• 2 tsp. baking powder
• 2 tsp. ground cinnamon
• 1 cup sugar
• 3/4 cup shredded coconut
• 1/3 cup unsalted butter, melted

INSTRUCTIONS

1. Preheat oven to 350°F. Grease and line an 8″ x 4″ loaf pan with parchment paper.
2. Lightly whisk the eggs, milk and vanilla in a bowl.
3. Sift flour, baking powder and cinnamon into a separate, large bowl. Add sugar and coconut and stir until just combined.
4. Make a well in the center of the dry ingredients and gradually stir in the egg mixture until just combined.
5. Add melted butter and stir until mixture is just smooth (do not over-mix).
6. Pour into the prepared pan and bake for 1 hour or until a skewer inserted into the center comes out clean.
7. Set aside in the pan for 5 minutes to cool, then turn out onto a wire rack to cool completely.
8. Serve in thick slices.

Adapted from Nevis Blog

Tembleque is a sweet and mild coconut dessert from Puerto Rico resembling pudding or gelatin. The name literally translates to “jiggle” and when you try it you’ll see why! This delicious dessert only requires a handful of ingredients and about 5 minutes of active cooking time.

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(Serves 12)

• 4 cups coconut milk
• ½ cup cornstarch
• 2/3 cup sugar
• ½ tsp. salt
• 1 tbsp. orange blossom water (optional)
• ground cinnamon, to taste

1. In a saucepan over medium-high heat whisk together the cornstarch in 1/4 cup coconut milk until it’s completely mixed with no lumps.
2. Add the rest of the coconut milk, sugar, and salt. Stir constantly and reduce the heat to low as it begins to thicken. Continue stirring, constantly, until thickened (about 5 minutes).
3. Immediately pour into wet molds, pans or cups. Allow to cool, then cover and refrigerate for at least 2 hours.
4. Carefully separate the tembleque from the mold using a knife and turn it over onto a dish. Sprinkle with cinnamon.

Adapted from El Boricua