Coco Bread – How To Make Jamaican Coco Bread Recipe
Coco Bread is a famous stamped bread produced mostly from flour and coconut milk in Jamaica and throughout the Caribbean.
Basically, this Coco bread is a buttery, moderately sweetened folded bread from Jamaica. Its name comes from the coconut milk used to give it a tropical taste.
However, when you think of a Coco Bread, you immediately also think of a Jamaican Beef Patty; both go on a regular basis together. It is also consumed by adding one or two cheddar slices of cheese at the center.
It’s firm enough to carry any filling you can imagine of while still maintaining that signature of softness on the inside that we all like in a loaf of bread. Did I mention it’s fashioned like a folded piece of bread so you can easily stuff it? The geniuses behind this bread deserve a pat on the back. You’re a true culinary genius!
What is Coco Bread?
In Jamaica and other parts of the Caribbean, coco bread is consumed. The coconut-based milk in the bread is some kind of made it different though sweet. What Does Coco Bread Taste Like? Well, it’s softly sweetened to delight your taste. It is frequently cut in two and packed into a sandwich with a Jamaican beef patty.
How to make Coco Bread- Jamaican Coco Bread Recipe
Ingredients for Coco Bread
- 4 cups all-purpose flour
- 1 cup (240ml) coconut milk
- 2 ½ tablespoons sugar
- ½ teaspoon salt
- 2 teaspoons dry Yeast or 1 sachet Yeast
- 1 large egg
- 4 tablespoons unsalted butter (melted)
Method of Preparing Jamaican Coco Bread
- Spray a large baking sheet with baking spray and line it with parchment paper.
- Combine coconut milk, sugar, salt, and butter in a medium mixing basin. Microwave for 30 seconds or longer, until the butter, has melted. It shouldn’t be too hot or boil in the first place.
- Pour into a large mixing basin, add yeast, and stir to combine. After that, add the egg.
- To make soft dough, add flour in a small amount at a time, erring on the side of less flour. Tender coco bread is made using soft dough.
- In a lightly floured surface, knead the dough for like 3-4 minutes.
- Place the dough in an oiled basin and flip once to coat it. Cover loosely with a clean towel and set aside for 1 to 2 hours, or until doubled in size. Punch down the dough.
- Thereafter, place the dough on a flat surface or on a floured board. Cut the dough into ten equal parts and shape each piece into a ball.
- With a rolling pin, roll each piece to a diameter of 6-7 inches and a thickness of 18-14%.
- Brush the dough’s surface with melted butter, then fold it in half and brush it again. Place on prepared pan and continue with remaining pieces until all are used up.
- Allow for 10-15 minutes of resting time.
- Bake for 15-20 minutes in a 350°F preheated oven, or until beautifully browned on top.
Finally, gently remove the bread from the oven and set aside for like 5 minutes to cool. If desired, brush with butter once more.
Allow to cool before serving. When completely cool, freeze and reheat in the oven.
Serve and Enjoy!
What Is the Best Way to Reheat Jamaican Coco Bread?
The moment you are ready to serve, reheat your frozen coco bread by placing it gently in a baking sheet pan or a baking dish and coating it with melted butter, and baking it at 350°F for 5-7 minutes, or until warm enough.