{"id":123,"date":"2017-02-18T19:48:27","date_gmt":"2017-02-18T19:48:27","guid":{"rendered":"http:\/\/recipesfrombahamas.com\/bahamas_recipes\/?p=123"},"modified":"2017-02-18T19:48:27","modified_gmt":"2017-02-18T19:48:27","slug":"bahamian-coconut-raisin-duff","status":"publish","type":"post","link":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/bahamian-coconut-raisin-duff\/","title":{"rendered":"BAHAMIAN COCONUT RAISIN DUFF"},"content":{"rendered":"

BAHAMIAN COCONUT RAISIN DUFF<\/span><\/p>\n

Another thing to make with coconut! Yes Bahamians are a very creative people, especially when it comes to the kitchen. And Duffs are a signature dessert of the Bahama Islands. I have seen food fights breakout at the mention of the word. And I don\u2019t mean throwing of food, I talking about the war to acquire just a small piece of this delectable dessert. \r\n

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 <\/p>\n\n\n\n\n\n\n\n\n\n
Ingredients:<\/strong><\/span><\/td>\n <\/td>\n <\/td>\n<\/tr>\n
3 cups Coconut, grated<\/span><\/td>\n\u00be\u00a0 cup<\/span><\/td>\nSugar<\/span><\/td>\n<\/tr>\n
3 cups Flour<\/span><\/td>\n\u00bc cup<\/span><\/td>\nButter<\/span><\/td>\n<\/tr>\n
4 tsp<\/span><\/td>\nBaking Powder<\/span><\/td>\n\u00bc cup<\/span><\/td>\nCrisco<\/span><\/td>\n<\/tr>\n
\u00bd tsp<\/span><\/td>\nSalt<\/span><\/td>\n3 tsp<\/span><\/td>\nVanilla<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nEggs<\/span><\/td>\n1 tsp<\/span><\/td>\nCinnamon<\/span><\/td>\n<\/tr>\n
1 tbsp<\/span><\/td>\nRum<\/span><\/td>\n1 tsp<\/span><\/td>\nNutmeg<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2 cups Raisins<\/span><\/p>\n

 <\/p>\n

Preparation:<\/strong><\/span><\/p>\n

Filling:<\/u><\/em><\/strong><\/span><\/p>\n

In a sauce pan over medium heat coconut, raisins, \u00bd cup water, \u00bd cup sugar, 1 tsp vanilla, cinnamon, nutmeg and rum. Simmer for 10 minutes and set aside to cool.<\/span><\/p>\n

Dough:<\/u><\/em><\/strong><\/span><\/p>\n

Cream Crisco, butter and sugar then add eggs and vanilla. Fold in sieved flour, baking powder and salt. Lightly knead dough until firm. Divide dough into 3 balls let dough sit for 15 minutes in refrigerator. Roll dough to about \u00bc \u201c thick in an oblong shape. Spread coconut\/raisin filling over dough leaving a 1\u201d border . Roll dough allowing the filling to layer. Once you reach the end of the dough pinch the opens to seal in the coconut. Using a long sheets of foil, wrap dough roll loosely (giving room for expansion), but seal well. Depending on the shape of the dough place in a pan\/pot of boiling water ensure completely covered. Boil for 1 \u00bd hours or until dough is firm. Remove from heat and allow to cool for 15 minutes. Remove from foil, slice and serve with sauce.<\/span><\/p>\n

 <\/p>\n\n\n\n\n\n\n
Sauce<\/u><\/strong><\/span><\/td>\n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n
Ingredients:<\/span><\/td>\n <\/td>\n <\/td>\n<\/tr>\n
1 cup<\/span><\/td>\nSugar<\/span><\/td>\n1 tbsp<\/span><\/td>\nRum<\/span><\/td>\n<\/tr>\n
1 cup<\/span><\/td>\nButter<\/span><\/td>\n2 tsp<\/span><\/td>\nvanilla<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n