Jamaican Coco Bread
Discover the irresistible aroma and flavor of homemade Jamaican Coco Bread, a buttery, coconut-infused bread with a soft, pillowy texture. This Caribbean favorite is the perfect sidekick to hearty stews, curries, or even stuffed with your favorite fillings for a delicious sandwich upgrade. Made with creamy coconut milk and brushed with velvety melted butter, each fold of this golden bread is slightly sweet, tender, and utterly satisfying. With just 20 minutes of prep time and a beautifully soft dough that's easy to work with, this recipe brings the authentic taste of Jamaica straight to your kitchen. Whether served fresh from the oven or as a day-after snack, Jamaican Coco Bread is sure to become a staple in your bread-baking repertoire.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.5 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 teaspoons Instant yeast
- 1 cup Coconut milk
- 3 tablespoons Butter
- 1 large Egg
- 4 tablespoons Melted butter (for brushing)
Instructions
In a large mixing bowl, whisk together the flour, sugar, salt, and yeast until evenly combined.
Warm the coconut milk until it is lukewarm (not hot to the touch), then add it to the dry ingredients.
Melt 3 tablespoons of butter, let it cool slightly, and then stir it into the mixture along with the beaten egg.
Knead the dough by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for about 8-10 minutes, until it becomes smooth and elastic.
Form the dough into a ball, place it in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for 1 hour, or until it has doubled in size.
Once risen, punch down the dough and divide it into 8 equal pieces.
Roll each piece into a ball, then use a rolling pin to flatten each ball into a 6-8 inch oval shape.
Brush the surface of each oval with melted butter, fold it in half (like a taco), and brush the top surface with more melted butter.
Place the folded pieces of dough on a lined baking sheet, leaving enough space for them to expand, and cover loosely with a kitchen towel. Let them rest for 20 minutes.
Preheat the oven to 375°F (190°C).
Bake the coco breads for 15-18 minutes, or until they are lightly golden brown.
Remove them from the oven, brush them with more melted butter for a glossy finish, and allow them to cool slightly before serving.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 363.6 g | 132% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 36.8 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 121 mg | 9% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
