Caribbean scones is what you make with this traditional Antillean recipe. The original name, “Pan di coco” is the title for a type of pastry that is not too sweet. It is somewhere in between bread and pie, and will remind Europeans most of English scones. Yet here again the Caribbean flavors emerge through the use of dried fruit and fresh coconut.
And as we already learn from the English… it is an ideal addition to a cup of tea in the afternoon!
For about 10-15 sandwiches
- 120gr. sugar
- 120gr. Brown sugar
- 500gr. flower
- 1 coconut
- 150gr. butter, at room temperature
- 1 cap of vanilla essence
- 1 cap of coconut essence
- 250ml. milk
- 50gr. raisins
- 50gr. sultanas
- 50gr. tutti frutti, in pieces
- 50gr. glazed cherries, halved
- 50gr. citron
- 1 teaspoon of cinnamon
- 1 tablespoon / sachet baking powder
- 1 / 2 teaspoon of salt
- 2 eggs + 1 egg to brush
PREPARATION PAN DI COCO:
Remove the coconut from the skin and grate the flesh very finely.
Mix the coconut with the two eggs, the brown and the white sugar. Also mix the raisins, sultanas, cherries, candied peel and tutti frutti.
Add the butter, the vanilla essence, the coconut essence, the salt and the cinnamon and stir well.
Also add the milk and stir well again.
In the meantime, preheat the oven to 200 degrees and line a baking tray with baking paper.
Beat the remaining egg in a small bowl.
Sieve the flour and baking powder together and add this little by little, until a firm dough is formed. (It's okay to have some flower left)
Knead the dough for 10 minutes and form sandwiches. Place the rolls on the baking tray and brush them with the beaten egg. Sprinkle some sugar over it.
Bake the rolls in about 15-20 minutes, until done and lightly colored.
Alternative spelling: Pan de coco, pan di koko
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