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Jamaican Coco Bread is a beloved bread with a subtly sweet taste and a soft, delicate texture.
Named for its key ingredient, coconut milk, this bread offers a delightful hint of tropical flavor, reflecting Jamaica’s rich culinary heritage. It has become a staple in Jamaican households, often enjoyed alongside local favorites like patties, jerk chicken, curry goat, or savored as a satisfying snack.
Versatile and delicious, Coco Bread pairs well with hearty soups and stews, make delicious sandwiches and even serves as a unique burger bun option. Whether enjoyed on the go or as part of a flavorful meal, Jamaican coconut bread promises to tantalize your taste buds with its tropical essence and comforting texture.
Here’s a guide on how to make the perfect Coco Bread from scratch – from mixing the dough to achieving a golden-brown bake.
Ingredients
- 2 1/2 tbsp. coconut oil
- 1 1/2 tsp. quick yeast
- 3/4 cup coconut milk
- 1/3 tsp. salt
- 1 tbsp. sugar
- 1 egg yolk
- 2 1/2 to 3 cups flour
Instructions on Making Jamaican Coco Bread
- In a bowl, combine melted coconut oil, egg yolks, salt, sugar, and coconut milk.
- Add quick yeast to the mixture and stir until fully dissolved.
- Sift in the flour. Begin by pouring half of the flour into the bowl and use a spoon to knead the dough. Gradually add the remaining flour. Once the dough starts to come together, transfer it to a floured surface and continue kneading with your hands. The dough should be soft and slightly sticky.
- Grease a bowl with oil. Shape the dough into a ball and place it in the greased bowl. Cover the bowl with cling film and allow the dough to rise for 1 hour.
- After 1 hour, the dough should have doubled in volume. Divide it into 6 equal portions and roll each portion into a ball. Then, shape each ball into an oval and fold it in half.
- Line a baking tray with parchment paper. Arrange the bread rolls on the tray and let them rise for 15-20 minutes, covering them with a towel. Meanwhile, preheat the oven to 350Ā°F.
- Once the rolls have risen, bake them in the oven for 25 minutes until golden brown.
- Remove the bread rolls from the oven and let them cool slightly before serving. Enjoy these soft and tender bread rolls while they’re still warm!
How to Store Jamaican Coco Bread
Jamaican Coco Bread is best enjoyed fresh. However, it can be stored in a covered container for up to 4 days. The bread can be reheated in the oven or the microwave.
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Jamaican Coco Bread
Ingredients
- 2 Ā½ tbsp coconut oil
- 1 Ā½ tbsp quick yeast
- Ā¾ cup coconut milk
- ā tsp salt
- 1 tbsp sugar
- 1 egg yolk
- 2 Ā½ – 3 cups flour
Instructions
- In a bowl, combine melted coconut oil, egg yolks, salt, sugar, and coconut milk.
- Add quick yeast to the mixture and stir until fully dissolved.
- Sift in the flour. Begin by pouring half of the flour into the bowl and use a spoon to knead the dough. Gradually add the remaining flour. Once the dough starts to come together, transfer it to a floured surface and continue kneading with your hands. The dough should be soft and slightly sticky.
- Grease a bowl with oil. Shape the dough into a ball and place it in the greased bowl. Cover the bowl with cling film and allow the dough to rise for 1 hour.
- After 1 hour, the dough should have doubled in volume. Divide it into 6 equal portions and roll each portion into a ball. Then, shape each ball into an oval and fold it in half.
- Line a baking tray with parchment paper. Arrange the bread rolls on the tray and let them rise for 15-20 minutes, covering them with a towel. Meanwhile, preheat the oven to 350Ā°F.
- Once the rolls have risen, bake them in the oven for 25 minutes until golden brown.
- Remove the bread rolls from the oven and let them cool slightly before serving. Enjoy these soft and tender bread rolls while theyāre still warm!
These were quite good! Supple, chewy, and coconut-y. Used a stand mixer for kneading and added 3 lbs of warm water to make the dough more sticky.