What is Coco Bread?
Jamaican Coco bread recipe is the Jamaican version of the American dinner rolls. Coco bread is normally paired with patty, cheese, jerk chicken, and callaloo.
Besides being popularized in Jamaica, the origin of coco bread is unknown. Some speculate that the bread got its name from the original recipe that required coconut milk.
NOTE: while a bread machine will make the coco bread more refine and easier, you do not need it. If you do not care about your bread looking like a “restaurant cut bread” then skip the bread machine, you will still make this Jamaican Coco bread recipe just fine.
Impress The Guest
Most people do not or cannot make coco bread. Many people simply buy coco bread from their favorite patty shop. If you can make this recipe then you will massively impress your guest.
A Worthy Challenge
I often highlight in my previous recipes on how easy it is to make that particular recipe however, coco bread is not easy to make for the average cook. You must execute the techniques effectively.
Preparation
- 1 teaspoon salt
- 1 tsp splash Oil for baking sheet
- 1 whole whole egg beaten
- 1 tablespoon sugar
- 6 tablespoon unsalted butter melted
- 3 cups all-purpose flour
- 1/2 cup coconut milk warmed
- 1 packets dry yeast
Foods That Compliments Coco Bread
- Curry chicken
- Jerk chicken
- Beef Patty
- Cheese loaf
- Callaloo loaf
- Steam cabbage
- Beef loaf
- Scrambled tofu
Desserts That Compliments Coco Bread
- Rum and raisin ice cream
- Ice cream cake
- Black cake
- Hot chocolate
Coco Bread
Equipment
- Mixing bowl
- Mixer
- Large plastic spoon
- Baking pan
Ingredients
- 3 cups 460g all-purpose flour
- 1 cup 240ml coconut milk, warmed
- ¼ cup 60ml warm water
- 2¼ tsp 7g active dry yeast
- 3 tbsp sugar
- 1 tsp salt
- ½ cup 113g vegan butter or coconut oil, melted
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, optional for binding)
Instructions
- Activate Yeast: In a bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until frothy.
- Mix Dough: Add coconut milk, flax egg (if using), salt, and 1½ cups flour. Mix, then gradually add the remaining flour until a soft dough forms.
- Knead: Knead on a floured surface for 10 minutes until smooth. Perform the windowpane test by stretching the dough thinly without tearing.
- First Rise: Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- Shape: Punch down the dough. Divide into 8 balls. Roll each into a 5-inch circle. Brush with vegan butter, fold in half, and seal the edges.
- Second Rise: Arrange on a greased pan, cover, and let rise for 30 minutes.
- Bake: Preheat oven to 375°F. Place a pan of water on the bottom rack. Bake the rolls on the top rack for 12–15 minutes, until golden.
- Glaze: Brush with coconut milk while warm.
- Serving Suggestion: Serve with jerk chicken, callaloo, or a Jamaican beef patty.
- Storage: Store in an airtight container for up to 2 days, or freeze for up to 1 month.
Did You Make This Recipe?
I hope you enjoyed making this coco bread recipe, if you were successful please send me images, if you have any questions or suggestions please do not hesitate to contact me.
3 Comments
Love coco bread. I hope to try this one day.
Glad you liked it. Go for it, give it a try.
I would really love to see a picture of this recipe prepared according to the instructions. I’m just not sure what the folded dough is supposed to look like before it is baked. Or after. It’s described as dinner rolls but the photos look like this bread has been used as a patty wrapper. It’s good to know that’s another option for this recipe, and cookibg instructions for that option would be great!
I am hesitant to try this without some extra info and maybe some tips on technique since the into says the technique is important and not easy.