Coco Loco Banana Daiquiri Bread Recipes

BANANA-COCONUT DAIQUIRI

Steps:

• Freeze the banana slices on a plate until firm, at least 3 hours or overnight.
• Transfer the banana slices to a blender. Add the rum, cream of coconut, lime juice and 3 cups ice. Blend until smooth and thick, adding more ice if needed. Pour into large glasses; garnish each with a cherry.

COCO BREAD (JAMAICA)

Steps:

• Mix yeast, sugar & water together, then beat the egg & stir it into the yeast mixture.
• Stir in the milk & salt, & then add 2 cups of the flour. Slowly add more flour, but stopping when the mixture becomes stiff.
• Knead the dough until it is smooth, about 10 minutes.
• Transfer dough to a clean bowl containing 1/4 cup of the melted butter. Roll dough around in the bowl until it is entirely coated in butter.
• Cver with a damp towel & let rise for 1 hour.
• When dough has risen, preheat oven to 425 degrees F & grease a large baking sheet.
• Divide dough into 10 pieces & roll each piece into a circle, about 1/4" thick.
• Brush each circle of dough with melted butter & then fold each one in half.
• Place folded pieces of dough on prepared baking sheet & place on the bottom rack of the oven.
• Bake about 15 minutes or until golden brown.

JAMAICAN COCO BREAD

Steps:

• Dissolve yeast and sugar in water then stir in milk, salt and egg.
• Add 1/2 of the flour and stir, continue to add flour until you have a dough that can be turned out of the bowl.
• Knead the dough for 10 minutes until smooth but firm.
• Oil a clean bowl and turn the dough in it until coated.
• Cover with a damp towel and let it rise for 1 hours Cut into 10 portions and roll each piece into a 6 inch diameter circle.
• Brush with melted butter then fold in 1/2.
• Brush with more butter and fold in 1/2 again.
• Set breads on a oiled baking sheet and let them rise until they double in size.
• Preheat oven to 425 F set a pan of hot water on the lowest oven rack.
• Bake for about 12- 15 minutes or until golden brown (on upper rack, set to middle).