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Chudda's Cuisine/Lounge
Aug 17, 2016
10 Comments

BRAZILIAN FLAIR PINEAPPLE AND COCONUT BREAD

Brazilian flair pineapple and coconut bread is a wholesome, naturally moist and sweetened bread. It’s that type of bread that falls apart while you’re cutting it.

BRAZILIAN FLAIR PINEAPPLE AND COCONUT BREAD

I have to say that my favorite fruits are those that we don’t grow here in Seattle. We usually get them shipped here from areas where they thrive. While now that summer is here we are getting some of those fruits that I really love..mangoes, papayas and especially pineapple, and they are delicious and ripe!
I told Ludmilla that I really wanted to make a pineapple coconut something….but not a cake. While doing some reading I came across a pineapple coconut bread that sounded like the perfect option. Not too sweet, could be had with coffee for breakfast or as a late afternoon snack. We were not disappointed!! This bread was moist, flavorful and gave me that needed tropical feeling without leaving Seattle!!! I think that for Ludmilla, who grew up with these flavors, these kinds of recipes are everyday normal. For me it’s a chance to enjoy summer even more!!

BRAZILIAN FLAIR PINEAPPLE AND COCONUT BREADLink of the day…

The Structure of Gratitude on The New York Times made me think about so many things. One of these many things I was reflecting on is that gratitude  has nothing to do with our expectations.  It could be the gratitude of existence and nothing more. Nowadays, it’s very hard to feel that!

BRAZILIAN FLAIR PINEAPPLE AND COCONUT BREAD
 
Ingredients
  • 1½ c. Unsweetened coconut, shredded
  • ½ c. Unsalted butter, softened
  • 1½ c. All purpose flour
  • ½ tsp. Baking soda
  • ½ tsp. Salt
  • 1 c. Granulated sugar
  • 3 eggs
  • 1 c. Sour cream
  • 2 c. Fresh pineapple cut into chunks
Instructions
  1. Preheat oven to 350F.
  2. Place 1 c. of coconut on a parchment lined baking sheet and toast lightly until just beginning to become golden, 5 minutes or less.
  3. You can leave the coconut untoasted if you desire.
  4. The flavor will be delicious either way. Set aside.
  5. Grease a 9x5 loaf pan generously and set aside.
  6. In a medium bowl whisk together flour, baking soda and salt and set aside.
  7. In a kitchenaide mixer, beat butter and sugar together until light and fluffy and well combined. Add eggs one at a time beating well after each addition.
  8. Alternately add flour and sour cream mixture in three parts, ending with flour mixture.
  9. Mix until just combined.
  10. By hand, fold in pineapple and toasted coconut.
  11. Pour into prepared pan.
  12. Sprinkle with remaining ½ c. Untoasted coconut (it will brown while cooking).
  13. Bake until a toothpick inserted comes out clean approximately 60-70 minutes. Cover pan with foil halfway through to keep it from overbrowning during cooking.
  14. Remove from oven and let cool at least 15 minutes before removing from pan and finish cooling on a wire rack.

BRAZILIAN FLAIR PINEAPPLE AND COCONUT BREADBeijos and Tchau!!

Ludmilla Ramos and Marilyn Chudda
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10 comentários
  1. Dannii @ Hungry Healthy Happy - 17/08/2016 - 10h32

    I am loving all the Brazilian recipes around at the moment and this sounds like a great way to use pineapple.

    • Thank you Dannii!
      This is a great recipe with lots of Brazilian touches, especially a great way to use pineapple too!

      Beijos and Tchau!

      Marilyn Chudda

  2. Shelma @ Yummy's the word - 17/08/2016 - 10h35

    Wow! Pineapple AND Coconut? I’m IN!

  3. Bintu - Recipes From A Pantry - 17/08/2016 - 11h12

    I love coconut so this would be my ideal cake/bread. How scrumptious!

    • Thank you Bintu!
      I love this type of bread/cake also! It is very delicious, easy to make and not too sweet!

      Beijos and Tchau!
      Marilyn Chudda

  4. Sarah @ Champagne Tastes - 17/08/2016 - 11h22

    ooo Pineapple and coconut in a bread sounds delicious! I wish I had a pineapple already and I would make this right now– yum!

    • Hi Sarah!
      You should give this a try and let us know what you think! It really is super delicious!

      Thank you!
      Beijos and Tchau!
      Marilyn Chudda

  5. Jolina - The Unlikely Baker - 17/08/2016 - 12h21

    I love this combination! Pineapples and coconut scream tropical deliciousness. I am obsessed with anything coconut and a crumbly bread is right up my alley! Perfect with tea.

    • Thank you Jolina!
      It is a super combination, especially great as a snack with tea or coffee for sure!
      Hope you give it a try!

      Beijos and Tchau!
      Marilyn Chudda

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Instagram @brazilianflairintheusablog
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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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