Coco Bread

Coco Bread – a popular staple bread in Jamaica and other parts of the Caribbean made primarily with flour and coconut milk, then slightly sweetened just to tickle your tastebuds. Buttery, slightly sweet with a spot on firmness on the outside and softness on the inside. Great for breakfast, lunch, snacking or even as dinner!

Whoever invented these Jamaican Coco Bread must have been a serious sandwich lover! It’s firm enough to hold any filling you could possibly think of while still giving you that notable softness on the inside that we all love in a bread. And did I mention that it is shaped to form like a folded bread so you can easily fill it?

Hats off to the brains behind this bread. You’re truly a food genius! You’ve just earned a new big fan!

What is Coco Bread?

If the Americans have these Easy Dinner Rolls, well the Jamaicans have their Coco Bread. Although it’s not pointed out straight on why it was named as such, it could probably because it’s primarily made with flour and coconut milk just like this popular Samoan Coconut Bread Rolls a.k.a Pani Popo. Perhaps we all could agree on how coconut milk makes an incredible basketful of buns and rolls.

What Does Coco Bread Taste Like?

Think of Hawaiian Sweet Rolls, but a little bit denser. Coco bread is buttery and slightly sweetened with a note of coconut milk. But if you’re on the sweeter side of the spectrum, feel free to adjust the sugar.

Coco Bread Ingredients

You don’t have to worry. In fact, you’d probably have all the ingredients waiting to be taken out of your pantry. All you need are just 8 SIMPLE INGREDIENTS and you’re off to make a big batch of this for weekend sandwiches or lunches.

Here’s an overview of what you’ll be needing:

• coconut milk
• unsalted butter 
• sugar
• egg
• salt
• rapid rise yeast
• unsalted butter

Can You Make It Ahead of Time?

Absolutely! In fact, I have some already frozen in my freezer. I’m just going to reheat a few of them on Saturday morning and BAM, hearty Jamaican breakfast on my table!

What I do to make it ahead, is to bake them as directed below. Then leave them to cool down completely and line in a single layer on a parchment-lined sheet pan and flash freeze for an hour or until hard enough to touch. When already frozen, transfer them in a freezer-safe container bag, label and freeze for up to 2 months.

How To Reheat Coco Bread?

When ready to serve again, reheat your frozen coco bread by placing them snuggly in a baking dish or in a baking sheet pan, brush with melted butter and bake until warm enough for about 7-10 minutes in a  350°F oven. 

What To Serve with Coco Bread?

You may enjoy these easy homemade coco bread as it is, like I do, or pair with any of the following:

• Picadillo
• Pulled Pork
• Baked Chicken Tenders
• Parmesan Crusted Tilapia
• Jam
• Butter

….and a whole lot more. Feel free to enjoy it just the way you’d like to enjoy your sandwich. I’m pretty sure you could come up with a whole bunch of lists. 😉

More Jamaican Recipes to Explore

• Jamaican Beef Patties
• Brown Stew Chicken
• Ackee and Saltfish
• Jamaican Easter Spice Bun
• Callaloo
• Jamaican Jerk Chicken

Other Bread Recipes that You’ll Love

• Garlic Knots Bread
• Challah Bread
• Irish Soda Bread
• Cinnamon Bread Rolls

How To Make Coco Bread

Line a large baking sheet with parchment paper, spray with baking spray. Set aside. In a medium bowl combine Coconut milk, sugar, salt, and butter. Heat in the microwave for about 30 seconds or more, until butter melts. Do not let it boil or overheat.  Pour into a large mixing bowl, add yeast, mix. Then add the egg.

Stir in flour to form a soft dough, err on the side of less flour. Soft dough results in tender coco bread. Turn dough on a lightly floured surface and knead for 3-4 minutes. Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until doubled. Punch the dough down. Transfer dough to a lightly floured board or surface. Cut the dough into about 10 equal pieces and roll each dough into a ball. 

Roll each piece with a rolling pin to about 6-7 inch diameter and about ⅛-¼ inch thick. Brush the surface of the dough with melted butter, then fold the dough in half and brush again. Place onto dough on prepared pan and repeat with remaining pieces, until done. Let it rest for about 10-15 minutes. 

Bake in a 350 F preheated oven for about 15-20 minutes, or until nicely browned on top. Remove from the oven and let cool for about 5 minutes. Brush again with butter, if desired.  Serve warm or allow to cool. You may freeze when cool and reheat in the oven.

5 from 6 votes

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Coco Bread

Prep Time

40 mins

Cook Time

20 mins

Resting Time

1 hr

Total Time

2 hrs

 

Coco Bread - a popular staple bread in Jamaica and other parts of the Caribbean made primarily with flour and coconut milk, then slightly sweetened just to tickle your tastebuds. Buttery, slightly sweet with a spot on firmness on the outside and softness on the inside. Great for breakfast, lunch, snacking or even as dinner!

Course: Bread

Cuisine: Jamaican

Keyword: coco bread

Servings: 10

Calories: 472 kcal

Author: Imma

Ingredients

•  1 cup (240ml) coconut milk  
•  2-3 tablespoons (25g-37.5g) sugar 
•  4 tablespoons (56g) unsalted butter  
• 1 teaspoon (5g) salt 
• 1 envelope (or packet) or 2 ¼ teaspoons rapid rise yeast
• 1 large egg 
• 3 ½ - 4 cups (437.5g-500g) all-purpose flour  
• 3 tablespoons (42g) or more unsalted butter  , melted 

Instructions

1. Line a large baking sheet with parchment paper, spray with baking spray. Set aside. 

2. In a medium bowl, combine coconut milk, sugar, salt and butter. Heat in the microwave for about 30 seconds or more, until butter melts. Do not let it boil or overheat. 

3. Pour into large mixing bowl, add yeast, mix. Then add the egg.

4. Stir in flour to form a soft dough, err on the side of less flour. Soft dough results in tender coco bread. 

5. Turn dough on lightly floured surface and knead for 3-4 minutes. 

6. Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until doubled.  Punch the dough down. 

7. Transfer dough to a lightly floured board or surface. Cut the dough into about 10 equal pieces and roll each dough into a ball.  

8. Roll each piece with a rolling pin to about 6-7 inch diameter and about ⅛-¼ inch thick. 

9. Brush the surface of the dough with melted butter, then fold the dough in half and brush again. Place onto dough on prepared pan and repeat with remaining pieces, until done. 

10. Let it rest for about 10-15 minutes. 

11. Bake in a 350 F preheated oven for about 15-20 minutes, or until nicely browned on top.  

12. Remove from the oven and let cool for about 5 minutes. Brush again with butter, if desired. 

13. Serve warm or allow to cool. You may freeze when cool and reheat in the oven . 

Recipe Notes

1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.