AI Recipes: Campfire Cast-Iron Trinidad Coconut Bake with Fried Eggs and Avocado

Build a steady campfire and let it burn down to glowing coals, then set a cast-iron skillet with a lid over a grate above the heat.

Serves 4

Ingredients

Build a steady campfire and let it burn down to glowing coals, then set a cast-iron skillet with a lid over a grate above the heat.
In a bowl, whisk together the flour, grated coconut, baking powder, sugar, and salt, then rub in the cold butter until the mixture looks like coarse sand.
Pour in the warm coconut milk a little at a time, mixing until a soft, slightly sticky dough forms, then knead gently for two minutes and let it rest ten minutes.
Shape the dough into a flat round about one inch thick, dust lightly with flour, and lay it in the warm greased skillet.
Cover with the lid, top the lid with a few coals if you can, and bake over gentle heat for 20 to 25 minutes, flipping once, until the bake is golden and sounds hollow when tapped.
Wrap the coconut bake in a clean towel to keep warm, wipe the skillet, and add the coconut oil over the coals.
Fry the eggs to your liking, seasoning with salt, then split the warm bake and layer in fried eggs, sliced avocado, and scallions.
Finish each with a splash of hot pepper sauce and serve straight from the fireside while everything is hot.
Coconut bake is a beloved Trinidadian breakfast, traditionally baked in a heavy pot over coals, and it captures the island's Creole spirit of turning simple pantry staples into something warm and celebratory. Cooking it over a campfire on a summer camping trip brings that same communal, unhurried morning ritual to the great outdoors.

📷 Photos are for inspiration and may not exactly represent the finished dish.