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 butterÂ
- 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.Â
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:
….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
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.
Watch How To Make It
Coco Bread
Ingredients
-  1 cup (240ml) coconut milk Â
- Â 2-3 tablespoons (25g-37.5g) sugarÂ
-  4 tablespoons (56g) unsalted butter Â
- 1 teaspoon (5g) saltÂ
- 1 envelope (or packet) or 2 ¼ teaspoons rapid rise yeast
- 1 large eggÂ
- 3 ½ - 4 cups (437.5g-500g) all-purpose flour Â
- 3 tablespoons (42g) or more unsalted butter , meltedÂ
Instructions
- Line a large baking sheet with parchment paper, spray with baking spray. Set aside.Â
- 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.Â
- Pour into 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.Â
- Turn dough on lightly floured surface and knead for 3-4 minutes.Â
- 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.Â
- Transfer dough to a lightly floured board or surface. Cut the dough into about 10 equal pieces and roll each dough into a ball. Â
- Roll each piece with a rolling pin to about 6-7 inch diameter and about â…›-¼ inch thick.Â
- 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.Â
- Let it rest for about 10-15 minutes.Â
- Bake in a 350 F preheated oven for about 15-20 minutes, or until nicely browned on top. Â
- Remove from the oven and let cool for about 5 minutes. Brush again with butter, if desired.Â
- Serve warm or allow to cool. You may freeze when cool and reheat in the oven .Â
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Jaleesa says
I would like to try the recipe, I live in Germany and it’s difficult to find rapid rise yeast. What would be the adjustment for the recipe ?
ImmaculateBites says
Instant yeast or any yeast would work out here . The only drawback is that you might have to give it an additional 30 minutes or more to rise. Hope this helps
Mary I says
wondering if I can make this dough in bread machine’s dough cycle and finish in oven ?
ImmaculateBites says
Yes you sure can. It would work out just fine .
Brenda Mitchell says
I made this recipe, and everyone loved it! The bread was soft, and it tasted wonderful!!!!
Immaculate Bites says
Thank you, Brenda! 🙂
Javier Mercedes says
I made this recipe for my family and it was a hit! Kids, wife, and mother-in-law loved it. Thank you very much!
Immaculate Bites says
Thank you for making this for your family, Javier!
Chloe says
Thanks so much I love this recipe! They are so tasty. We don’t eat egg so I tried a couple of subs and I just used a quarter cup of reduced aquafaba and that worked best. If you do that you could always pair it with a nice spicy chickpea curry! We usually put chocolate spread and bananas in them which my nephew loves. I’ll definitely be making these a lot more since they taste great and they’re easy to make as well.
Pheonia Farrell says
I made this and it worked. So tasty.
ImmaculateBites says
Thanks for the feedback.
Chandra D Boggs says
Paired these with smoked brisket and coleslaw, such a hit. They were so easy to make and super tasty. Thank you for sharing this recipe
Immaculate Bites says
Thank you for sharing, Chandra!
Ifeanyichuku N Okoro II says
Ayo!!!!!! I’m fist-pumping in the air, because I was really nervous on how they might look compared to yours (which look awesome by the way). I made an entire meal with coco bread accompanying it! I substituted butter with Earth Balance and might try Just Egg as an egg sub! Fantastic recipe!
ImmaculateBites says
WooHoo!! Glad to hear it worked out well.
CyndyD says
Made this recipe last night. Didn’t take long at all. They were perfect. Light, sweet, buttery, with a light hint of coconut. I’m thinking make them small to make appetizers. Ideas are endless. Thank you!
ImmaculateBites says
That’s a great idea! Thanks for taking time to share your thoughts with us.
Sarah Morris says
I made this yesterday evening, the recipe worked out really well and was easy to follow. The bread tasted so good! I will be using this recipe again.
ImmaculateBites says
Glad to hear this. Thanks Sarah.
Elyssa Gregory says
Used this recipe for dinner tonight along with oxtail stew. They came out perfect. Thanks so much for sharing!
ImmaculateBites says
Glad it worked out well . Thanks so much.
Aida says
I love your recipe Imma! Thanks a ton for sharing it! I used coconut oil instead of coconut milk and it came out perfect.
I used the coco bread for making sandwiches with mojo sauce, fried plantains and fresh cilantro. loved it!
Remember what Don the beachcomber said?
If you can’t go to paradise bring paradise to your place. and thats what I’m doin with your recipe. Helps to forget the cold and snow here in Chicago haha
xoxo Aida
Sabrina says
Wow, made these yesterday and they came out perfect.
Will definitely make again!
ImmaculateBites says
Great ! Thanks
Shauna says
I made these they taste amazing, just like the ones in Jamaica thanks a bunch!
ImmaculateBites says
You are Welcome! Thanks so much.