Coco Bread
Coco bread is the Jamaican version of the American dinner rolls. Coco bread is normally paired with patty, cheese bread, jerk chicken, and callaloo. You do not a bread machine to make this recipe.
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.