Jamaican Coco Bread Recipe

Soft, buttery Jamaican coco bread made with coconut milk and folded into tender pockets. Perfect with beef patties, jerk chicken, or warm on its own.

Course Bread

Cuisine Caribbean, Jamaican

Keyword Best Jamaican ginger beer, Jamaican coco bread recipe

Prep Time 25

Cook Time 20

Rise Times 1 30

Total Time 2 15

Servings

Calories 318kcal

In the bowl of a stand mixer, or in a large mixing bowl if making by hand, combine the flour, instant yeast, salt, and sugar.
Add the warm water and coconut milk, and stir the mixture. Mix in the 2 tablespoons of unsalted softened butter. You should have a shaggy dough at this stage.
For a stand mixer: Mix until incorporated, then switch to the dough hook and knead on low speed for 7 to 8 minutes. By hand: Mix with a wooden spoon or spatula until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes; the dough should be slightly sticky.
Shape the dough into a ball and place it in a greased bowl. Cover and let it proof in a warm spot until it has nearly doubled in size, 1 to 1 ½ hours.
Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a circle, about 6-inches. Spread some of the remaining softened butter on one half of the dough, then fold it in half so it looks like a half moon.
Place the pieces on a lined baking sheet, cover, and let rise for 30-40 minutes.
Meanwhile, preheat the oven to 350°F (175°C). Bake for 17-20 minutes, until the tops are golden.
Remove from the oven and brush the coco bread with the remaining butter.

Sub whole milk for the coconut milk if needed, but you'll lose the coco flavor.
Dough can be shaped, covered, and refrigerated overnight. Bring to room temperature before baking.
Store airtight at room temperature for 2 to 3 days, or freeze wrapped for up to 3 months. Reheat frozen at 350°F (175°C) for 8 to 10 minutes.