Coconut Bake by Ms. Sharon in Charlotteville, Trinidad & Tobago | In De Kitchen

Summary

In this video, Sharon Eastman, owner of the restaurant 'Sharon and Phibes,' takes viewers through the process of making her famous coconut bake. She shares her traditional method using grated coconut, butter, salt, sugar, baking powder, yeast, and powdered milk. Sharon emphasizes the importance of mixing with warm water and kneading the dough to a soft, velvety texture. She recalls the nostalgic practice of baking over firewood and demonstrates how to roll and bake the dough. The video concludes with the finished coconut bake, rich in flavor and fiber from real coconut husks.

Takeaways

• 👩‍🍳 Sharon Eastman Benjamin introduces herself and her restaurant, Sharon and Phibes.
• 🥥 The recipe focuses on making traditional coconut bake with grated coconut and coconut husk for added fiber.
• 🧈 Sharon adds a quarter stick of butter, a teaspoon of salt, a tablespoon of sugar, and a tablespoon of baking powder to the mix.
• 🥛 She also uses powdered milk and a little yeast for better texture and flavor.
• 🌡️ Warm (not hot) water is used to help activate the yeast and blend the ingredients.
• ✋ Sharon prefers to mix the dough with one hand, keeping the other hand clean until needed.
• 🌾 It's important to mix the dough until it's soft and velvety, without leaving excess flour in the pan.
• ⏳ After kneading, the dough rests for about 10 minutes before baking.
• 🔥 The bake is cooked in the oven for around 25 minutes at a preheated temperature.
• 🍞 The finished product is a coconut bake with visible bits of coconut husk, adding texture and fiber.

Q & A

What is Sharon Eastman Benjamin's restaurant name?

Her restaurant is named Sharon and Phibes.

What dish is Sharon preparing in the video?

Sharon is preparing coconut bake.

What ingredients does Sharon use for her coconut bake?

Sharon uses flour, grated coconut, butter, salt, sugar, baking powder, yeast, and powdered milk.

What type of coconut does Sharon prefer for her bake?

Sharon prefers using grated coconut along with some coconut husk for extra fiber.

What is the purpose of using warm water in the recipe?

Warm water is used to activate the raising agent (yeast) and help in mixing the ingredients.

How long does Sharon bake the coconut bake?

Sharon bakes the coconut bake for about 25 minutes.

What traditional method of baking does Sharon mention?

Sharon mentions that traditionally, coconut bake was roasted with firewood, with fire on top and below.

What is Sharon’s technique for mixing the dough?

Sharon mixes the dough with one hand and uses her other hand later to finish the mixing. She also ensures no flour is left in the pan.

Why does Sharon mention the presence of black specks in the dough?

The black specks are not poppy seeds but pieces of grated coconut husk, which provide fiber.

What does Sharon use to roll out the dough?

Sharon rolls out the dough in a pan, flattening it before putting it in the oven.