Trinidad Coconut Drops...Diabetic/Sugar Free Version

Don't open yuh eye big so...coconut drops can be made sugar free and still remain tasty. Traditionally Trinidad coconut drops are little sweet dense mounds that are a cross between bread and cake. The smell of these little buns of tropical goodness baking send your senses straight  to the Caribbean with the scent of coconut, rum, and spices. I usually make coconut drops with regular sugar but since my mom has to watch her sugar intake I decided to make these sugar free. The main sweetener for this recipe could have easily been splenda but since my mom is skeptical about artificial sweeteners I decided to go the all natural route with agave nectar. In short agave nectar is a sweetener derived from the Mexican cactus like agave plant...you can learn more here.

  For my mom I decided to use part whole wheat flour and part all purpose flour to add to the nutritional value of the drops, but you can choose to make the recipe using all purpose flour alone. Another tip for baking drops is to soak your raisins so that they don't dry out while baking. I soaked my raisins in a mix of cherry brandy and Angostura Single Barrel rum but water can be used to soak raisins as well.

Since many people both old and young have dietary restrictions when it comes to sugar I decided this would be a great recipe to post so that my diabetics and pre-diabetics can still enjoy delicious homemade coconut drops. I will also experiment with other flours such as whole grain and rice to see if I can develop versions to accomodate other diets. Will Keep you all posted in the mean time Happy Baking!

Sugar Free Trinidad Coconut Drops

Makes 6

1/3 cup raisins, soaked in rum or water

1/2 cup unsalted butter

1/4 cup agave nectar

1 large egg

2 tsp vanilla extract

1/4 tsp cola essence, optional

1/4 tsp almond extract

1/2 tsp lemon zest

1/2 cup whole wheat flour

3/4 cup all purpose flour

1/2 tsp grated nutmeg

2 tsp ground cinnamon

1 tsp baking powder

1/4 tsp salt

2 cup grated coconut

- Soak raisin in small bowl at least 1hr before baking.

- Prepare sheet pan by greasing or lining with parchment paper. Heat oven to 350 degrees.

- Combine flour(s), nutmeg, cinnamon, baking powder, and salt

- Melt butter and place in mixing bowl along with agave nectar. Mix on medium speed until well blended and emulsified.

- While butter and agave mix, combine egg, extracts, and lemon zest in small bowl.

- When agave and butter emulsify add in egg mixture and mix until combined.

- Add in coconut to mixture and combine.

-Add in flour mixture, mix until just combined.

- Add in raisin, leaving reserving the liquid to the side.

- Divide batter into 6 equal portions

- Shape into circular mounds

- Place in oven and bake for 20-25 minutes.

- Remove from oven and brush lightly with rum mixture raisins were soaking in. (Omit this step if you used water)

- Cool and enjoy

Trinidad Butter Bread

Keeping theme with yesterday here is a next Trinidad recipe. Trini butter bread is one of those recipes right up there with Trinidad Hops Bread, its a favorite with the Caribbean massive. Trini butter bread is a dense, filling bread with the taste of butter baked right in. At my local Trinidadian bakery by me this bread always sells out! Butter bread is a favorite of mine and I use to regularly buy a loaf from said bakery but I decided it was time that I try to make my own. While searching online I realized there was no real recipe for Trinidad butter bread. I decided that once the experiment was successful I would be able to put it on a platform to share with Trini's and non-Trini's across the globe. My sister gave me some tips she found out on how to make the bread and I also enlisted the help of my mom...yes there was a three man team to bake two loaves of bread...don't judge me.
My mom and I tried the recipe completely from scratch, we just started scooping flour an prayed for success. I have to note that Trinidad butter bread isn't baked in loaf pans but on a flat baking sheet, so once you use parchment paper there really isn't any clean up. This bread came out better than what I am used to buying and I am so excited to share the recipe with you all...hopefully this bread will become a staple in your home adding a lil' Trini flavor to your baking repertoire.

Trinidad Butter Bread

makes 2 loaves

8cups flour

2 1/2 tbsp instant yeast

1tbsp salt

4tbsp granulated sugar

1/2cup + 2tbsp vegetable shortening

1 cup warm whole milk

1 cup warm water

4 tbsp melted butter

- Combine all ingredient except butter in bowl of stand mixer fitted with dough hook and knead until a soft, smooth ball is formed.

- If you don't have a stand mixer melt shortening in small bowl in the microwave. Add sugar, milk, and water to shortening along with yeast. *Take care that the liquid mixture isn't too hot or it will kill the yeast, it should just be warm to the touch. Place flour and salt in a large bowl and combine. Form a well in the center and add in liquid mixture. Knead by hand until you form a smooth ball.

- After kneading shape into a ball and place in a large bowl, cover with plastic, and let rise 1 hour.

- After one hour punch down the dough,divide into two equal pieces, and roll into two flat circles.

- Brush each circle with 1tbsp melted butter.

My mom is working hard!

- Roll each circle into a flat cylinder shaped loaf and place on a baking sheet covered in parchment paper.

Ignore my oven thermometer...its seen better days lol!

- Let Loaves rise for 30 minutes. During the last 15 minutes light the oven to 350 degrees.

- Before placing loaves in the oven brush each loaf with 1tbsp melted butter.

- Bake loaves for 25-30 minutes at 350 degrees. If loaves are browning to quick lower oven to 300 degrees and bake for the remainder of time.

- Remove loaves from oven and brush each loaf with 1tbsp butter each.

- Cool and eat.

Trinidad Coconut Fudge

When I think back to my favorite sweets from my childhood, along with the readily available American sweets and the English sweets my aunt always brought back from the UK, I always think of the creamy, delectable coconut goodness my mom always bought home from her many trips to Trinidad. My mom never made fudge at home so it really was a special treat to me and my siblings. Along with the coconut fudge she bought back vanilla fudge and brown sugar fudge but none of them stood in comparison to the coconut fudge. Ok...so fast forward years later to adulthood and coconut fudge is still one of my favorite confections. Once you live in a Caribbean based neighborhood or in Trinidad then coconut fudge is something easily attainable...but let me warn you not all fudge is created equal. Right here in Brooklyn or on my travels to Trinidad I've encountered people selling  tasteless, dry, brittle fudge that could scar your palette for life. This brings me to my next point when you make your fudge or buy fudge store it by wrapping in plastic and placing in a air tight container, that will keep the fudge from being over exposed to air and retain its melt in your mouth texture. Now on to the fudge recipe. This recipe is from the famous Naparima Girls cookbook, it just requires a few simple ingredients and time. Here are a few more tips for the road:

- If you are going to use can coconut milk look for the milk with the fewest preservative as some of those extra ingredients will prevent your fudge from setting up correctly.

- If you want fresh coconut milk pick a coconut that has weight and when shaken you hear liquid inside.

- A hand held blender is helpful and time saving instead of stirring by hand at the end.

- The book states that the candy has to be cooked to soft ball stage but I cooked it to firm ball. 

Trinidad Coconut Fudge

Make 36 squares

4 cups coconut milk

2 (14oz) cans of condensed milk

pinch of salt

2lbs granulated sugar

2 tbsp margarine (I used butter)

- If you chose to use fresh coconut milk you can make it by removing and discarding the outer husk of the coconut; cutting to coconut meat into small chunks and placing in a blender with enough water to make up the amount of coconut milk you need. 

- Blend the coconut and water on liquefy and then strain through a fine mesh strainer or cheesecloth. Place the milk in a container and discard or freeze the coconut flesh for future use.

- Combine the coconut milk, condensed milk, salt, and sugar in a large pot over medium high heat.

- Stirring regularly cook milk mixture to firm ball stage. If you have a candy thermometer that would be 245-250 degrees. If you dont have a thermometer have a bowl of ice cold water near by and when ready to test the mixture, take a drop of the candy and place in the water. The drop should form a firm yet pliable ball.

- When candy reaches the ideal temperature/texture, remove from heat an beat in margarine with an electric beater. (you could beat this mix by hand but I wouldn't recommend unless your name is Tanty Merle)

- Continue beating until candy loses its gloss. (this is the time consuming part, turn on your favorite radio station or itunes playlist by the time)

- Now pour the mixture into a greased pan. (I used a pan lined with wax paper)

- Spread/press mixture into place.

- Cool and cut into squares.

- Enjoy!

Punche Creme

December automatically means we are getting into the holiday spirit all around the world. My family celebrates Christmas and not just any Christmas but a Trini Style Christmas. That means sorrel, pastelles, black cake, homemade wine, ginger beer,  massive amounts of food, and punche creme. I never spent an actually Christmas in Trinidad but I always spent Christmas with my Caribbean family in NY.  I don't think I missed too much not being in Trinidad because ex patriots have a way of hanging on to traditions with a tight grip. Growing up my Christmas was always a Caribbean mix of traditions from Barbados and Trinidad. As a kid I was a picky eater and more focused on my new toys than sampling the array of goodies at the table. Now that I'm older I truly appreciate the rich  traditions of a Caribbean Christmas which focuses and food, drinks, and the warmth that close friends and family brings. Now back to the drink...I don't like punche creme personally since I don't like milk based drinks but its a staple in any Trinidadian house during the holidays. This famous concoction is  sometimes called ponche de creme or punch de creme. Most recipes call for eggs but my mom doesn't fancy that and uses coconut milk instead which makes for a drink where you don't have to worry about icky pieces chalazae (what trini people call the eye) in your cup or ecoli. When making punche creme most people I know sterilize old glass bottles such as those from wine but you can use a Rubbermaid pitcher. Also ideally punche creme should be made at least a day ahead and left to sit so the flavors can really combine, I promise you wouldn't be disappointed if you use this method. Also punche creme can be made virgin but you definitely don't get the same effect and it will definitely have to be refrigerated.  To go the no fail traditional route use rum such as Bacardi which is widely available. I am happy to be sending this recipe from my table to yours and it would be a great addition to any holiday table so I hope you enjoy.

Punche Creme

- 1 13.5oz can of coconut milk

- 2 14oz can of condensed milk

- 2 14oz cans of evaporated milk

- rind of one lime

- 1/4 tsp nutmeg

- 2 dash of angostura bitters

- 2 tbsp vanilla extract

- 2 cups of your favorite rum

- Combine all of the milk together

- Grate rind of lime and add to mixture

- Add rum to mixture and mix vigorously with a whisk or swizzle stick.

- Strain lime out of the milk

- Add bitters, vanilla,  and nutmeg

 - pour into clean glass bottles or covered pitcher.

Homemade Green Seasoning

Green seasoning is a aromatic blend of herbs, spices, and vegetables used to season meats and fish in the Caribbean. In places with a high Caribbean population you can simply buy it from the Asian markets but nothing beats homemade. To make this seasoning you don't need Caribbean ingredients and it can be made anywhere for a taste of "home".  In Trinidad my cousins used a mortar an pestle to grind their seasoning but sadly I do not own one of those. This summer my sister decided to make her own green seasoning since we had so many herbs in our garden. And she used a mini food processor so no mortar and pestle necessary. This would not be an exact recipe since its not written in stone what you have to use it can be a blend of pretty much any of the herbs you have on hand and the more you have the more it makes. My sister uses a blend of fresh cilantro, basil, thyme, oregano, sage, parsley, chive, Spanish thyme, onion, garlic, hot peppers (we use habeneros), a little mint and lemon verbena. We grind it in the food processor with a little johnny walker black to preserve it you can use vinegar if your adverse to using alcohol, and a tablespoon of either should do the trick for 1-2 cups of seasoning. Keep it covered in the fridge or you can freeze into an ice cube tray.