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Coco Bread

A classic Jamaican yeast bread made with coconut milk for a soft, fluffy texture and subtle sweetness. Typically folded in half before baking, it is perfect stuffed with beef patties or eaten on its own.

35 minMediumServes 8280 cal/serving

CaribbeanSideOvenVegetarianHalal-friendlyKosher-styleEgg-FreeNut-FreeSoy-FreeSesame-FreeShellfish-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-FreeCorn-Free

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Ingredients

  • 3 cups all-purpose flour
  • 2.25 tsp active dry yeast
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup unsweetened coconut milk, warmed
  • 3 tbsp unsalted butter, melted
  • 1/4 cup warm water

Instructions

  1. 1

    Mix 1/4 cup warm water, a pinch of sugar, and 2.25 tsp active dry yeast in a small bowl and let stand for 5 minutes until foamy.

  2. 2

    In a large bowl, whisk 3 cups all-purpose flour, remaining 3 tbsp granulated sugar, and 1 tsp salt.

  3. 3

    Stir in 1 cup warmed unsweetened coconut milk, half of the 3 tbsp melted unsalted butter, and the yeast mixture until a soft dough forms.

  4. 4

    Knead dough on a lightly floured surface for 8 minutes until smooth, then cover and let rise for 1 hour until doubled in size.

  5. 5

    Divide dough into 8 pieces, roll each into a circle, brush with remaining melted butter, and fold in half.

  6. 6

    Place folded dough on a baking sheet, cover, and let rest for 20 minutes while preheating oven to 375 degrees F.

  7. 7

    Bake for 15 minutes until lightly golden brown and hollow-sounding when tapped.

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Questions

What temperature do I cook Coco Bread at?

For Coco Bread, the oven is set to 375 F (about 190 C) in step 6. The longest stretch at that heat is 20 minutes, in step 6.

How do I know when Coco Bread is done?

Go by the cues in the method rather than the clock. Step 3: cook until a soft dough forms. Step 7: cook until lightly golden brown and hollow-sounding when tapped.

What if the yeast does not foam in Coco Bread?

Step 1 reads: "Mix 1/4 cup warm water, a pinch of sugar, and 2.25 tsp active dry yeast in a small bowl and let stand for 5 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

What can I use instead of yeast in Coco Bread?

The entry for Coco Bread calls for 2.25 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Coco Bread dairy-free?

Yes. The dairy in Coco Bread is 3 tbsp unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Which part of Coco Bread can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 1 hour: "Knead dough on a lightly floured surface for 8 minutes until smooth, then cover and let rise for 1 hour until doubled in size." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

Serve it with

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