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Trinidad Coconut Bake (Gluten Free)

Learn how to make this delicious Trinidadian coconut bake. This Caribbean flatbread is made from a combination of millet, sorghum flour and tapioca starch making it completely gluten free along with a few ingredients. Coconut bake makes the perfect side dish for both vegans and meat eaters.
Course Appetisers/Snacks
Cuisine Trinidad and Tobago
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 371kcal
Author Charla

Ingredients

  • 2 tablespoon psyllium husk (10g)
  • ¾ cup full fat coconut milk (177ml)
  • 1⅓ cup tapioca starch (160g)
  • ¾ cup millet flour (90g)
  • ¼ cup sorghum flour (30g)
  • cup coconut (30g), shredded or freshly grated
  • 2 tablespoon raw cane sugar (24g) or coconut sugar
  • 1 tablespoon ground flaxseed (7g)
  • teaspoon instant yeast (30g)
  • 2 teaspoon xanthan gum (6g)
  • 1 teaspoon baking powder (4g)
  • ½ teaspoon pink salt (3g)
  • teaspoon nutmeg (0.25g) optional
  • 2 tablespoon vegan butter (28g) melted

Instructions

To make the dough

  • Mix together ⅓ cup of the coconut milk with the psyllium husk and set aside. After a few minutes the mixture should congeal (use a teaspoon to help mix it into a paste).
  • Add all of the dry ingredients to a bowl on a stand mixer with a dough hook.
  • While the mixer is running on the lowest setting, add the psyllium husk.
  • Add the liquid (combine the coconut milk with the melted vegan butter)  and increase the speed to medium-high until a pliable dough ball is formed (it should be smooth with a small amount of stickiness and not too dense) and continue to knead for another 2-3 minutes.

To shape and bake the dough

  • Place the dough on a surface with lightly floured parchment paper.
  • Roll out the dough into a giant circle to the thickness that you desire (I like mine quite thick so just over 1 inch works for me) and place on a lightly greased tray.
  • Use a fork to prick holes into the dough and cover with some lightly oiled plastic wrap.
  • Leave the dough to rest for about 30 minutes in a warm place.
  • Preheat the oven at 356F/180C.
  • Brush the top and sides of the dough with some water to eliminate any dry spots and to keep it dehydrated.
  • Bake for roughly 20-30 minutes (depending on its thickness) or until slightly golden brown. Don't overcook the bake or it will be quite dense/dry.
  • Once baked, immediately brush the coconut bake with vegan butter.

**PLEASE NOTE THAT MY BREAD RECIPES, ARE HOT/WARM RECIPES, MEANING YOU WILL NEED TO SERVE THEM IMMEDIATELY OR THEY WILL BECOME DENSE WHEN COLD**

    Video

    Notes

      • For best results, serve when it is still warm and straight out of the oven. The bread becomes quite dense as it gets cold so please be mindful of that.
      • Keep in mind that gluten free bake won't brown as much and be light in colour (this is normal).
      • The consistency of the dough once knead is very important for the end results. You want the dough to have the texture that is similar to bread making or dumpling dough.
      • Add the liquid in increments, if you add too much, add 1tbsp at a time of tapioca starch to correct it, if it is too dry add a splash of coconut milk.
      • You can make either one giant bake or 2 small ones.
      • You can either roll out the dough to flatten/press it by hand onto a baking sheet.
      • If possible use freshly grated coconut, however dried shredded coconut works fine too.
      • I have only tried making the recipe with tapioca starch, millet and sorghum flour. If you do decide to deviate from the recipe you are doing so at your own risk.
      • To re-heat the bake, wrap in aluminium foil to thoroughly heat through.

    Nutrition

    Calories: 371kcal | Carbohydrates: 75g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 498mg | Potassium: 294mg | Fiber: 9g | Sugar: 7g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 4mg