The original Coconut Sweetbread recipe I shared over a decade ago is still one of the most loved recipes on CaribbeanPot.com, and for good reason. That classic loaf brings back memories of childhood in Trinidad and Tobago, where coconut sweet bread was a staple at holidays, family gatherings, and quiet afternoons with a cup of tea. This Individual Coconut Sweet Bread Muffins recipe takes that same nostalgic flavor. It reshapes it into a smaller, more convenient form that feels right at home beside your morning coffee or as an afternoon snack.
These individual-sized coconut sweet breads are inspired by my grandmother’s (Ma Whiskey) dense and fragrant version, the kind my siblings and I eagerly waited for as children. While the foundation stays true to tradition, I’ve added a generous mix of dried fruits along with optional orange liqueur and port for depth and aroma. If you prefer an alcohol-free version, you can easily skip those additions without sacrificing flavor. The result is a moist, rich coconut sweet bread muffin that delivers all the comfort of the original loaf, just portioned for everyday enjoyment.
Whether you are baking for breakfast, brunch, or a simple treat to share, this recipe for Individual Coconut Sweet Bread Muffins offers a familiar Caribbean flavor with a modern, practical twist.
Ingredient Guide
- Grated Coconut: Provides texture and the signature coconut flavor that defines sweet bread.
- Evaporated Milk: Adds richness and moisture to the batter.
- Candied Pineapple: Brings sweetness and a subtle tropical note.
- Raisins: A classic addition that adds chewiness and balance.
- Dried Strawberries: Contribute color and a mild fruity sweetness.
- Dried Cranberries: Add tartness to balance the richness of the bread.
- Orange Liqueur: Enhances aroma and complements the citrus notes. Optional.
- Port: Adds depth and warmth to the fruit mixture. Optional.
- All-Purpose Flour: Forms the structure of the sweet bread.
- Baking Powder: Helps the muffins rise.
- Nutmeg: Adds warmth and traditional Caribbean spice.
- Cinnamon: Provides gentle sweetness and spice.
- Ground Ginger: Adds subtle heat and complexity.
- Salt: Balances sweetness and enhances flavor.
- Sugar: Sweetens the batter.
- Eggs: Bind the ingredients and add richness.
- Vanilla Extract: Enhances overall flavor.
- Honey: Adds moisture and a mild floral sweetness.
- Butter: Adds richness and tenderness to the crumb.
- Orange Zest: Brightens the flavor with citrus oils.
- Sour Cream: Keeps the muffins moist during baking.
- Maraschino Cherries: Add color and a touch of sweetness on top.
- Granulated Sugar: Used to make the simple syrup glaze.
- Water: Combines with sugar to create the glaze.
- Raw Cane Sugar: Adds a light crunch and finishing sweetness.
Cooking Notes from the Kitchen
- Soaking the dried fruits briefly helps soften them and distribute flavor evenly throughout the batter.
- Do not overmix the batter once the flour is added to keep the muffins tender.
- Sour cream is key to preventing dryness, especially with the long bake time.
- The simple syrup brushed near the end of baking adds shine and keeps the tops moist.
Individual Coconut Sweet Bread Muffins
Ingredients
- 1 cup grated coconut
- 1 cup evaporated milk
- 1/2 cup candied pineapple roughly chopped
- 1/2 cup raisins
- 1/2 cup dried strawberries roughly chopped
- 1/2 cup dried cranberries roughly chopped
- 2 tablespoons orange liqueur optional
- 2 tablespoons port optional
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 2 tablespoons vanilla extract
- 2 tablespoons honey
- 1 cup butter melted
- 1 teaspoon orange zest
- 1/2 cup sour cream
- 1/2 cup maraschino cherries halved
- 2 tablespoons granulated sugar
- 4 tablespoons water
- 2 tablespoons raw cane sugar
Instructions
- Mix the grated coconut and evaporated milk together in a bowl and set aside.
- Combine the candied pineapple, raisins, dried strawberries, and dried cranberries in a bowl. Pour over the orange liqueur and port and mix well, (if using) and allow to soak for a few minutes.
- In a separate bowl, mix the flour, baking powder, nutmeg, cinnamon, ginger, and salt until evenly combined. Sift everything if you'd like.
- In another bowl, whisk the eggs and sugar until slightly thickened, or use a hand mixer. Add the vanilla, honey, melted butter, and orange zest, and mix until smooth.
- Pour the egg mixture into the flour mixture and mix until just combined.
- Add the sour cream, followed by the coconut and milk mixture, and gently fold to incorporate.
- Fold in the soaked dried fruits, taking care not to overwork the batter.
- Preheat the oven to 325°F (165°C). Lightly grease a muffin pan and divide the batter evenly between the cups.
- Place half of a maraschino cherry on top of each muffin and bake for 35 minutes.
- While the muffins bake, combine the granulated sugar and water in a small saucepan and heat until the sugar dissolves to form a simple syrup.
- After 35 minutes, brush the tops with the simple syrup and return the pan to the oven for an additional 5 minutes.
- Insert a toothpick into the center of a muffin. If it comes out clean, remove from the oven. Sprinkle the tops with raw cane sugar while still warm, then remove the muffins from the pan and place on a cooling rack to cool completely.
- Enjoy warm.
My grandmother seems to posses the “sweet-hand” for making a killer coconut sweetbread and though I’ve never formally asked her to share it with me, I’ve been playing around with developing a recipe to try and match hers. However with her 94 years of experience, I doubt I’ll ever be able to come close to equaling hers. This morning I started off the day GRAND… with a large cup of tea and a couple slices of fresh-baked coconut sweet bread and it took me right back to my child hood.
