Best 4 Coconut Damper Recipes

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Indulge in the delectable goodness of coconut damper, an iconic Australian bread that captures the essence of rustic charm. This traditional treat, often savored during camping trips or outdoor adventures, seamlessly blends the nutty sweetness of coconut with the wholesome goodness of self-rising flour and the tantalizing tang of buttermilk. Embark on a culinary journey to discover the best recipe for coconut damper, a versatile bread that pairs perfectly with a variety of accompaniments, from sweet jams and spreads to savory dips and hearty stews.

Here are our top 4 tried and tested recipes!

BUTTERY COCONUT BARS



Buttery Coconut Bars image

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT DAMPER



Coconut Damper image

This was once traditionally cooked in the ground. Posted for ZWT8, found on Aussie Cooking.com. I've seen lots of damper recipes, but this is the first with coconut. Sounds more like a scone... please review and let me know!

Provided by Jostlori

Categories     Breads

Time 1h35m

Yield 1 loaf, 2 serving(s)

Number Of Ingredients 5

1 cup all-purpose flour (or whole wheat)
1 pinch salt
3/4 cup milk (a bit more if using whole wheat flour)
1 cup desiccated coconut
1 tablespoon oil

Steps:

  • Preheat oven to 300 degrees.
  • Mix all ingredients in a bowl, pour into a greased or baking paper lined tin.
  • Bake at 300F for an hour then 350F for an additional 20-30mins.
  • Slice and eat warm with butter or cool and slice and use like toast for breakfast -- with lots of butter.

ONE-PAN COCONUT DHAL



One-pan coconut dhal image

Rustle up a versatile coconut dhal. It's the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.

Provided by Barney Desmazery

Categories     Dinner

Time 55m

Number Of Ingredients 14

300g red lentils
2 tbsp sunflower oil, plus extra for drizzling
2 onions, finely sliced
4 garlic cloves, crushed or finely chopped
thumb-sized piece of ginger, finely chopped
5 curry leaves (optional)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric
1 dried red chilli, left whole
1 tbsp tomato purée
400g can coconut milk
coriander leaves, sliced ginger and sliced green chilli, to serve

Steps:

  • Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
  • Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
  • Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.

Nutrition Facts : Calories 531 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium

WATTLESEED DAMPER



Wattleseed Damper image

Authentic Aussie cuisine including an authentic aussie herb. Simple & delicious. From Bushfoodrecipes.com

Provided by Mandy

Categories     Quick Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 cups self raising flour
1 1/2 teaspoons salt
60 g butter
30 g ground roasted wattleseed
1 cup milk

Steps:

  • Sift flour and rub in butter. Then add salt and wattle seed.
  • Make a well in the centre and pour in the milk. Stir until combined.
  • Knead for a few minutes and mould into a flat ball.
  • Cut 2 slits in the top, brush with a little milk and bake in a preheated oven (200C) for 30 minutes.

Nutrition Facts : Calories 487.2, Fat 15.2, SaturatedFat 9.2, Cholesterol 40.6, Sodium 989.7, Carbohydrate 74.4, Fiber 2.5, Sugar 0.3, Protein 11.8

Tips:

  • Choose the Right Coconut: Opt for fresh, mature coconut with plenty of coconut water inside. Avoid coconuts that are too young or have cracks or blemishes.
  • Grate the Coconut Finely: Use a fine grater to get the best texture for your damper. Coarsely grated coconut can result in a dry, crumbly damper.
  • Don't Overmix the Batter: Overmixing can lead to a tough, dense damper. Mix the batter just until the ingredients are combined.
  • Let the Batter Rest: Allow the batter to rest for at least 15 minutes before cooking. This helps the coconut to absorb the moisture and results in a more tender damper.
  • Cook the Damper on Low Heat: Patience is key when cooking coconut damper. Cook it on low heat to prevent burning and to ensure that the damper cooks evenly throughout.
  • Serve Warm: Coconut damper is best served warm, straight out of the oven. You can enjoy it on its own or with your favorite toppings, such as butter, jam, or honey.

Conclusion:

Coconut damper is a delicious and versatile bread that is easy to make at home. With its unique flavor and texture, it's a perfect treat for any occasion. Whether you're a seasoned baker or a beginner, give coconut damper a try and enjoy this tropical delight. Experiment with different toppings and fillings to create your own personalized version of this classic recipe.

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