Jamaican Coco Bread ??

Our Jamaican Coco Bread recipe is a must eat. Starchy, sweet, and added spice allows this to be a lovely treat.

Prep Time 2 10

Cook Time 20

Total Time 2 30

Activate the yeast (if not instant) by mixing ½Tbsp sugar with the yeast in warm water and set aside to proof.
In your mixer, add all the dry ingredients (flour, sugar & baking powder) and mix well to combine.
Then add the wet ingredients (coconut milk, egg & activated yeast).
Mix on low speed for about 3-5 minutes to incorporate all the ingredients.
Pause and add in butter then mix on low for another 3-6 minutes. Increase the speed and knead for an additional 5 minutes until a smooth dough ball forms.
Scrape all the dough from the sides of the mixing bowl and transfer the dough into a lightly greased bowl.
Cover and leave to rise until it doubles in size.
Once doubled, transfer dough to a lightly floured surface and knead for 30 seconds to release some of the air.
Cut into 6-10 equal pieces and mold each piece into a ball.
Using a rolling pin, roll each ball in a round shape according to your desired thickness, brush the surface with melted butter and fold in halves.
Transfer each piece onto your prepared baking sheet and let the second rise begin for another 30-45 minutes.
After the second rise, brush with more butter (this is optional) and bake in your pre heated oven for 15-20 minutes at 180•C.
Once baked through, remove from the oven and allow to cool.
Brush with more butter for a richer flavor and serve as desired!

Keep the dough soft for a fluffier, more
desirable texture.
Roll the dough to your desired thickness!
There’s no rule for this.
For a richer flavor, brush them with melted
butter when they come out of the oven.
Be sure to check on your bread as
temperatures of ovens vary!