September 2, 2025

Bimini Coconut Bread

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Bimini Coconut Bread

September 2: World Coconut Day

The flavor of coconut is a distinct taste of the tropics which reminds Islander of her Pacific heritage. But we also like to eat different coconut dishes from around the world to compare and appreciate other cultural cuisines. So we baked a Bahamian delicacy—coconut bread—which is especially popular across the Bimini Islands. The loaf bread is dense and subtly sweet with a hint of coconut (not an overpowering flavor). Though the preparation process is different, it reminds us of the Samoan fa’apapa that Islander’s cousin-in-law would eat. Both are tasty when fresh baked and make the kitchen smell so good! Celebrate World Coconut Day and bake Bimini coconut bread from the Bahamas.

Recipe

(Adapted from Tru Bahamian Food Tours)

Ingredients

  • 2 ¼ cups flour, all purpose
  • ½ teaspoon salt
  • 2 tablespoons dry milk powder
  • 1 1/2t tablespoons sugar, granulated white
  • 1 teaspoon active dry yeast (not instant)
  • 2 whole eggs, divided use
  • 1 egg white
  • 1 ½ tablespoon butter, softened
  • 1 ½ tablespoon vegetable oil
  • ½ cup coconut milk
  • ½ cup shredded coconut flakes, unsweetened or sweetened

Directions

In the stand mixer bowl, combine the flour, salt, milk powder, sugar and yeast.

In a measuring cup or small bowl, beat one whole egg with one egg white. Pour into the middle of the flour mixture. Add butter, vegetable oil and coconut milk.

Use the dough hook to mix the dough, pouring in the coconut flakes until well combined. Transfer the dough into a greased large bowl. Cover with plastic wrap and let right in a warm place for about an hour or until it doubles in size. After rising, punch down the dough and deflate it.

Place the dough on a floured surface and knead for 10 minutes. Place dough on a greased loaf pan. Beat the other whole egg in a cup with a little water and brush the top of the dough. Bake in a preheated oven at 350 degrees F for half an hour. Check to see if the top has browned and bake for another 10-15 minutes until the dough is cooked through. Remove from the oven.

Let the bread sit in the pan for 15 minutes then transfer to a wire rack to cool completely. Slice and serve with butter or tropical fruit jams.

Notes

  • Bimini coconut bread is a nice alternative to johnny cakes when serving with Bahamian main dishes.
  • Toast leftover the bread slices to bring out the flavor of the coconut.
  • Search our blog for more coconut recipes.

 

December 4, 2024

Coconut Macadamia Nut Cookies

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Coconut Macadamia Nut Cookies

December 4: National Cookie Day

Before our sudden move back to Hawaii, we had to get rid of a lot of ingredients in our pantry (we donated them all to Islander’s culinary club friends). Like a good island girl, she already had the tropical staples she needed to bake her last cookie in our mainland kitchen. She packaged the chewy coconut macadamia nut cookies and gave the treats away and said a sad aloha to her friends. These cookies are chewy and sweet; her farewells were bittersweet. But like the lyrics in the song “Aloha ‘Oe’,” composed by the deposed Queen Lili’uokalani in 1878, they end on a positive note:

Aloha ‘oe, aloha ‘oe…
One fond embrace…
Until we meet again.

We have slowly settled down in our new and much smaller kitchen in Hawaii. But mainland and international friends already want to meet again and visit, reunite and cook together like we used to do in each other’s kitchens. Perhaps they can bake this recipe and take some as snacks on the long flight back to the mainland or home countries. Make memories with alohaand lovingly bake up some coconut macadamia nut cookies together, especially on National Cookie Day.

Recipe

Ingredients

  • 1 cup shredded sweetened coconut flakes, toasted
  • ½ cup butter, unsalted and softened
  • ¾ cup brown sugar
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 ¼ cup flour, all purpose
  • 1 teaspoon baking soda
  • ½ teaspoon salt]
  • 1 cup macadamia nuts, roasted and chopped

Directions

In a large mixing bowl, cream the butter with brown sugar. Beat in the egg. Add the coconut and vanilla extracts. 

In a small pan, toast the coconut flakes over medium low heat until slightly brown. Remove from heat and cool. In a separate bowl, combine the flour, baking soda and salt. Gradually add to wet ingredients. Stir in the coconut and macadamia nuts (by hand). Mix well until a dough comes together. 

Scoop 1-inch balls and roll into rounds. Place onto a lightly greased baking sheet. Bake in a preheated oven at 350 degrees F for 10-15 minutes or until the edges are browned. Remove from the oven and let set for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

  • Mahalo (thank you) to the B. ‘Ohana in Hawaii for sharing a version of this cookie recipe which we tweaked to make use of the last pantry items in our mainland home.
  • We moved back to Oahu to be closer to Islander’s elderly parents. It is important to take care of kūpuna.
  • Search our blog for other cookie recipes.
 

September 2, 2024

Easy Coconut Pie

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Easy Coconut Pie

September 2: World Coconut Day

We are so grateful to our wedding godfather, Marvin L., who did a lot to help us get settled in Oklahoma when we were newlyweds—way back in 1996!!! He would come over to check up on us in our little one-bedroom starter apartment to see if we needed anything, sometimes dropping off some food because we did not yet own a lot of cookware and had not stocked our tiny pantry with staples and ingredients to make our meals.

The first week we had moved in, Daddy called one day from Hawaii and said he missed his baby girl. Islander lost it and was crying because she was super homesick. Marvin was there and saw how sad she was. The next time he came over with food, he brought a comforting coconut dessert. It was an easy recipe, but he hoped that the tropical treat would ease some of Islander’s adjustments to the mainland and marriage. For sure, that caring gesture cheered her up.

Now that we have moved back to Hawaii after all these years and reunited with her parents, Islander found his old recipe and made it for them. It really has the familiar flavor of the islands.

Mahalo to Marvin for his love, prayers and care—and for the recipe of this easy coconut pie. Celebrate the comfort of coconut in this simple pie, especially on World Coconut Day.

Recipe

(Adapted from Betty Crocker)

Ingredients

  • 1 cup flaked or shredded coconut
  • 2/3 cup sugar
  • ½ cup Bisquick brand pancake and baking mix
  • ¼ cup unsalted butter, melted
  • 1 ¾ cup milk (we used lactose free)
  •  1 ½ teaspoon vanilla
  • 4 eggs, lightly beaten

Directions

Grease a 9-inch pie plate and set aside. In a mixing bowl, combine the coconut, sugar and Bisquick.

Melt the butter and cool slightly. Pour into the Bisquick mixture. Stir in the milk and vanilla.

Mix in the eggs until batter is smooth. Set the greased pie plate on a baking sheet. Pour the batter into the pie plate. Bake in a preheated oven at 350 degrees F for 50 minutes to an hour, checking with a toothpick or knife for doneness. Remove from the oven and put the pie plate on a wire rack to cool completely. Sliced into wedges and serve. Cover and refrigerate any leftovers. Reheat for a few seconds on the microwave.

Notes

  • If using sweetened flaked or shredded coconut, reduce the sugar slightly.
  • We like to add a ½ teaspoon of coconut extract or flavor to boost the coconut taste.
  • Search our blog for more coconut recipes.

 

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