Coconut sweet bread with almond glaze

Name: Coconut sweet bread with almond glaze
Total time: 30 min
Yield: 14 servings
Cuisine: Caribbean
Ingredients: 540 g plain flour; 4½ tsp baking powder; 1 tsp salt; 400 g granulated sugar; 100 g mixed dried fruit; 80 g sultanas; 300 g coconut; ⅛ tsp ground cinnamon; ⅛ tsp ground nutmeg; 2 pc eggs; 180 ml evaporated milk; 2 tsp almond essence; 230 g butter; 15 g sugar; 15 ml water

A crumbly, rich coconut sweetbread with mixed fruit and a light sugar glaze.

30 min 450 kcal/serving serves 14

450kcal7gprotein73gcarbs16gfat

caribbeanpot.comView the original on caribbeanpot.com More from caribbeanpot.com on Mello

🌾plain flour

🧁baking powder

🧂salt

🍬granulated sugar

🥣mixed dried fruit

🍇sultanas

🥜coconut

🫙ground cinnamon

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About Chris De La Rosa

Trinidadian-Canadian home cook and creator of CaribbeanPot.com

Chris De La Rosa is a Trinidadian-born, Canada-based home cook and food writer who founded CaribbeanPot.com, one of the most established online resources for Caribbean cooking. He is known for sharing Trinidadian recipes and techniques through his website and video content, aimed at making island cooking accessible to home cooks abroad.

His cooking centers on Trinidadian staples and the wider Caribbean pantry, with dishes like curry crab and dumplings, pelau, doubles, and callaloo built on scotch bonnet peppers, garlic, thyme, and green seasoning. He favours one-pot and stewed preparations, browning meats before slow cooking them, and leans on bold, well-seasoned flavours rather than elaborate technique, with an emphasis on recipes that reflect home kitchens rather than restaurant plating.

25 recipes on Mello, imported from caribbeanpot.com, mostly Caribbean and Jamaican.