Saint Lucian Coconut Flatbread

Ingredients

While the original Finnish Ruisrieska is a hearty rye bread, the Saint Lucian Coconut Flatbread takes a tropical twist by incorporating coconut into the recipe. The flavors and ingredients have been adapted to reflect the vibrant and exotic tastes of Saint Lucian cuisine. We alse have the original recipe for Ruisrieska, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (80g) desiccated coconut 1 cup (80g) desiccated coconut
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons melted butter 2 tablespoons melted butter

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the flour, desiccated coconut, baking powder, salt, and sugar.
3. 3.
   In a separate bowl, whisk together the coconut milk, water, and melted butter.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
5. 5.
   Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth.
6. 6.
   Divide the dough into equal portions and shape each portion into a round flatbread.
7. 7.
   Place the flatbreads onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
8. 8.
   Remove from the oven and let the flatbreads cool slightly before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Desiccated coconut — If you prefer a more pronounced coconut flavor, lightly toast the desiccated coconut in a dry skillet before adding it to the dough.

Tips & Tricks

• For a richer coconut flavor, substitute half of the water with additional coconut milk.
• Serve the flatbread warm with a spread of butter or a drizzle of honey for an extra touch of sweetness.
• Experiment with different toppings such as shredded coconut, sliced bananas, or tropical fruit preserves.
• Store any leftovers in an airtight container to maintain freshness.
• This flatbread can be frozen and reheated in a toaster or oven for future enjoyment.

Serving advice

Serve the Saint Lucian Coconut Flatbread as a side dish with Caribbean-inspired main courses like jerk chicken, curry goat, or seafood dishes. It can also be enjoyed on its own as a snack or breakfast bread.

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes on top of the flatbread before baking. Serve it on a wooden platter or a banana leaf for an authentic Saint Lucian touch.