Coconut sweet bread is a fond childhood memory for many people of Caribbean origin. Sweet and crumbly it took many attempts for me to develop this recipe which recreates the versions from my youth which have become rarer and rarer to find. One doesn’t usually think of sweet bread and entertaining but when paired with other tropical flavours there is no reason why it can’t form the end piece to an elegant meal. The key is to serve it still warm, fresh out the oven! That’s exactly what I’ll be doing tonight on Episode 12 of Sweet Han’: Caribbean Cooking with Sarina!
The Menu: (recipes coming soon!)
• Olive Salad
• Penne in Sundried Tomato Cream
• Spinach in Coconut Sauce
• Coconut Sweet Bread with raw Banana Softserve and Salted Caramel Syrup
Wine Pairing Notes: This time around I’m going to give a Reisling a try. I’m thinking that its sweeter notes will accentuate the coconut flavours on this week’s menu. Will report back! 🙂
UPDATE! The Riesling was a wonderful complement to the menu as I had imagined. This time around I went with a Yellow Tail Reisling. It was very refreshing, slightly fruity, with just a hint of acidity. Middle of the road in memorability, I am ready however to branch out now and try something that I think would be more distinctive in profile. Next on my list of Rieslings to try? Jacob’s Creek. Stay tuned 🙂
Visit the event page for more details/photos and watch the replay below!
For past episodes of “Sweet Han: Caribbean Cooking with Sarina” visit ow.ly/g10m1