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:
Theresa says
I have made coco bread with this recipe twice now, and it was perfect both times!! Beautiful soft, slightly sweet bread that is a gorgeous golden colour. It’s now a part of my regular baking. Great with Jamaican patties, and makes a sandwich extra special. 🙂
imma africanbites says
Yaaay! I’m glad this one always turns out great for you. And a big yes for sandwich!
Darcy Smart says
Making these right now. They are rising as I am writing this. I am going to pair it with jerk chicken beans and rice. Makes me miss Jamaica so much
Thandy says
I made this recipe but my coco breads didn’t come out fluffy like yours , maybe I should have made it rise longer , I’m not sure . I had not done the 1-2 hrs to rise , I do about 1. Or maybe I rolled the dough too thin . The taste was awesome though . I’m gonna try the recipe again .
Amina says
Yeah try it again and follow instructions. You would have the same results. Thanks
Carmyn says
Can you make the dough and freeze in advance, then make a week later ?
ImmaculateBites says
Yes! 🙂 You can freeze it until you need it 🙂
Charles Parry says
Love this recipe. Taste is so good. One thing I found is if I wanted puffy ones as pictured I should shape by hand, not use a rolling pin. But the rolled ones had a more intense coconut flavour so my flatmate actually prefers them.
Cenobia says
Not sure where I went wrong, but these did come out right at all. I followed the recipe exactly.
Paul says
This is a great recipe, I did half with frozen berries in the middle, makes a lovely breakfast pastry!
I don’t know if tablespoons are different where you are though (I’m in the UK), but I’d get 15g (3 tsp) sugar per tablespoon?
ImmaculateBites says
Yes Paul, that is about right! 🙂
Sassiah Campbell says
I love this recipe its very nice and easy
ImmaculateBites says
So glad you liked it!
Chantell says
Hi I would like to know do you freeze the left over dough ?
Motzi says
I can’t wait to try this recipe! I love that you made it so easy to follow and even a video for us beginning bakers I’ll post another review once I make them, but I just had to thank you for making it easy to follow
Irene says
This recipe looks great but I am celiac – do you have suggestions for using gluten free four – would it be the same proportions
ImmaculateBites says
sorry Irene, I can’t say for sure without having tried it out .
Kat says
My fiancé is Jamaican and I make these at least once a month for him! The recipe comes out perfect everytime. I love them! He says they taste and look just like the ones he buys in shops back home.
Immaculate Bites says
Aww thank you, Kat and fiancé! Glad you enjoyed this! You can try more of my Decadent Coffee and Desserts To Make Your Day. Enjoy!
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
Jenny says
This recipe sounds awesome! Should we use a can of coconut milk or the refrigerated kind? Thanks!
Immaculate Bites says
Hi Jenny! You can use either kind 🙂
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! 🙂