Serve Up ‘To-To’ As Dessert

AURTHOR  Minna LaFortune.
In the Caribbean and in the diaspora, the Sunday dinner meal is one of the most important meals of the week. Everyone looks forward to the main course, but most of the dessert or desserts are served with the meal. After the main course, dessert is the treat. Dessert, may consist of one or two of the following: Sweet potato pudding, blue draws, homemade ice cream, pineapple upside down cake, fruit cake, jello, cowfoot jelly, flan, plain cake, lemon meringue pie, cornmeal pudding, cornmeal pone, cassava pone, banana pudding or “to-to”.

To to I will share the recipe for one of my favorites – to-to. As far as I know, “to-to” is a Jamaican creation that is usually served after the Sunday meal with homemade ice cream. It’s a delicious dessert.
Ingredients:

  • 1 cup sugar
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 2 cups grated coconut
  • 2 tsp vanilla
  • 1/4 lb. margarine or butter
  • 1/2 cup coconut milk
  • 1 egg
  • Grated rind of 1/2 a lime
  • 1 tbsp. liquid burnt sugar or browning.

Method

  1. Cream butter and sugar. Add lime rind and grated coconut and mix thoroughly.
  2. Sift in all the dry ingredients together (flour, baking powder, cinnamon salt and nutmeg).
  3. Mix in a beaten egg, vanilla and browning. Add coconut milk in slowly. Mix until the batter becomes slightly stiff.
  4. Bake in a greased pan at 350F for half hour. Cut into squares or slices and serve with homemade ice cream.

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