CHOCOLATE COCONUT BREAD

This bread is a commonly eaten for breakfast or as a snack with tea. It's an every-day bread, comparable to banana bread in its consistency and sweetness. Sometimes I like to make it more "dessert-like" by adding about 1/2 cup of chopped dark chocolate pieces to the recipe. Collection Etienne's Chucuri is a good choice because it is made from Trinitario beans (which originated in Trinidad) grown in Colombia.

Yield: About two loaves

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 cup sugar
1 tablespoon baking powder
2 cups finely grated fresh coconut
1/3 cup raisins (optional)
1/2 cup evaporated milk
1/2 cup fresh coconut water
2 sticks (1 cup) unsalted butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon mixed essence or vanilla extract
1/2 teaspoon coconut extract
6 ounces Collection Etienne Chucuri 65% Bittersweet chocolate, chopped

Directions

Sugar for dusting

Preheat oven to 350°F and grease and flour two 9-inch loaf pans.

Sift together the flour, baking powder, and salt, and stir in the coconut and raisins.

In a separate bowl, combine the egg, milk, coconut water, mixed essence or vanilla, butter, and coconut extract.

Add the liquid ingredients to the flour mixture, mixing lightly but thoroughly so all the ingredients are well combined. Mix in chocolate pieces.

Pour the batter into the prepared loaf pans, filling two-thirds full.

Sprinkle the top of the batter with sugar and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.