Antiguan and Barbudan Makówki

Ingredients

In this adaptation, the traditional Polish Makówki is transformed into a tropical delight by incorporating Antiguan and Barbudan flavors. The original recipe typically uses poppy seeds, but in this version, we replace them with toasted coconut to infuse the dish with a distinct Caribbean taste. Additionally, the use of coconut milk and rum adds a creamy and boozy element, elevating the flavors to match the vibrant cuisine of Antigua and Barbuda. We alse have the original recipe for Makówki, so you can check it out.

• 6 cups (1.4 L) coconut milk 6 cups (1.4 L) coconut milk
• 1 cup (240 ml) rum 1 cup (240 ml) rum
• 1 cup (200 g) sugar 1 cup (200 g) sugar
• 1 cinnamon stick 1 cinnamon stick
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1 loaf of bread, preferably stale, cut into cubes 1 loaf of bread, preferably stale, cut into cubes
• 1 cup (80 g) shredded coconut, toasted 1 cup (80 g) shredded coconut, toasted
• 1/4 cup (60 ml) molasses 1/4 cup (60 ml) molasses

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 17g
• Carbohydrates (total, sugars): 55g, 30g
• Protein: 6g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, combine the coconut milk, rum, sugar, cinnamon stick, and ground nutmeg. Heat over medium heat until the mixture begins to simmer. Remove from heat and let it cool slightly.
2. 2.
   Place the bread cubes in a large bowl and pour the coconut milk mixture over them. Gently toss to ensure all the bread is soaked. Let it sit for about 30 minutes, allowing the bread to absorb the flavors.
3. 3.
   Preheat the oven to 350°F (180°C). Transfer the soaked bread mixture to a baking dish and spread it evenly.
4. 4.
   Bake for 30-35 minutes, or until the top is golden brown and the bread is set.
5. 5.
   Remove from the oven and let it cool for a few minutes. Sprinkle the toasted coconut over the top and drizzle with molasses.
6. 6.
   Serve warm and enjoy the tropical flavors of Antiguan and Barbudan Makówki.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Rum — Use a dark or spiced rum for a richer flavor profile.
• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.
• Molasses — Warm the molasses slightly before drizzling to make it easier to pour.

Tips & Tricks

• For a boozy twist, you can soak the bread cubes in rum overnight before proceeding with the recipe.
• Experiment with different types of bread, such as brioche or coconut bread, to add extra flavor to the dish.
• Serve with a dollop of whipped cream or a scoop of coconut ice cream for an indulgent treat.
• If you prefer a sweeter taste, you can add a touch of vanilla extract to the coconut milk mixture.
• Leftovers can be refrigerated and enjoyed cold the next day, or gently reheated in the oven.

Serving advice

Antiguan and Barbudan Makówki is best served warm, allowing the flavors to meld together. Serve it as a dessert after a delicious Caribbean-inspired meal or as a sweet treat during a tropical-themed gathering. Garnish with a sprinkle of toasted coconut and a drizzle of molasses for an extra touch of elegance.

Presentation advice

To enhance the presentation, serve the Makówki in individual ramekins or dessert bowls. Dust the top with a sprinkle of ground cinnamon for a pop of color. For an added tropical touch, garnish with a fresh mint leaf or a slice of juicy pineapple.