📝 About This Recipe
A staple of Jamaican bakeries, Coco Bread is a plush, slightly sweet yeast bread enriched with coconut milk and finished with a generous brush of melted butter. Its signature folded shape creates a natural pocket, making it the perfect vessel for a spicy Jamaican beef patty or a thick slice of cheese. This recipe captures the nostalgic, comforting aroma of the islands with a crumb so soft it practically melts in your mouth.
🥗 Ingredients
The Yeast Bloom
- 1/4 cup Warm Water (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Dough Base
- 4 cups All-Purpose Flour (plus extra for dusting)
- 1/4 cup Granulated Sugar
- 1 1/2 teaspoons Salt (fine sea salt preferred)
- 1 cup Full-Fat Coconut Milk (warmed slightly)
- 4 tablespoons Unsalted Butter (melted and cooled)
- 1 large Egg (at room temperature)
The Finishing Touch
- 4 tablespoons Unsalted Butter (melted, for brushing between folds and after baking)
👨🍳 Instructions
-
1
In a small bowl, whisk together the warm water, 1 teaspoon of sugar, and the yeast. Let it sit for about 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the 4 cups of flour, 1/4 cup of sugar, and salt until well combined.
-
3
Make a well in the center of the dry ingredients and pour in the yeast mixture, warmed coconut milk, 4 tablespoons of melted butter, and the beaten egg.
-
4
Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms. If the dough is too sticky, add extra flour one tablespoon at a time.
-
5
Turn the dough onto a lightly floured surface and knead for 8-10 minutes by hand (or 5-6 minutes on medium-low speed in a mixer) until the dough is smooth, elastic, and bounces back when poked.
-
6
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
7
Gently punch down the risen dough to release the air. Divide the dough into 10 equal-sized pieces (about 85-90g each).
-
8
Roll each piece of dough into a smooth ball. On a lightly floured surface, use a rolling pin to flatten each ball into a circle roughly 6 inches in diameter.
-
9
Generously brush the top surface of the circle with melted butter. Fold the circle in half to create a semi-circle, then brush the top again with butter.
-
10
Place the folded dough pieces onto a baking sheet lined with parchment paper, leaving about 2 inches of space between them.
-
11
Cover the trays loosely and let the breads rise for a second time for about 30-45 minutes until they look puffy.
-
12
Preheat your oven to 350°F (175°C) while the bread finishes its second rise.
-
13
Bake for 15-20 minutes, or until the tops are a light golden brown. Do not overbake, as you want to maintain a soft, tender texture.
-
14
Immediately upon removing from the oven, brush the tops with the remaining melted butter for a beautiful sheen and extra flavor.
-
15
Let them cool slightly on a wire rack before prying open the fold to insert your favorite filling.
💡 Chef's Tips
Ensure your coconut milk is warm but not hot; high heat will kill the yeast and prevent the rise. For the softest crust, keep a small pan of water on the bottom rack of the oven to create steam. If you don't have coconut milk, whole milk works, but you will lose that subtle tropical aroma. Use a kitchen scale to weigh the dough balls for perfectly even baking times. To reheat, wrap in a damp paper towel and microwave for 15 seconds to restore the 'just baked' softness.
🍽️ Serving Suggestions
The classic way: Stuff a hot Jamaican Beef Patty inside the fold for a 'Patty and Coco Bread' sandwich. Breakfast style: Serve warm with a thick slab of sharp cheddar cheese or salted butter. Sweet treat: Spread the inside with guava jam or mango preserves. Savory meal: Use as a bun for jerk chicken sliders with a side of coleslaw. Pair with a cold bottle of Jamaican Ginger Beer or Sorrel drink.