The Legit Jamaican Coco Bread Recipe

CategoryDifficultyIntermediate
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Coco bread featured image
Yields12 Servings

Recipe Ingredients

Combine First
 4 tbsp Butter melted and cooled (note 8 tbsp are needed total for the entire recipe)
 1 ¾ cups Coconut Milk
 1 Egg (large)
 2 ¼ tsp Yeast (1 packet)
 ½ tsp Salt
 3 tbsp Sugar
Add Second
 4 cups All purpose Flour
Need a heading
 4 tbsp Butter melted and cooled

Cooking Directions

1

Melt and cool 4 tablespoons of butter

Melted butter

2

In a large bowl combine egg, coconut milk, yeast, salt, sugar and 4 tablespoons of butter

3

Add 4 cups of flour to wet ingredients 1 cup at a time. Mix to combine and incorporate all the flour. The mixture should start to become solid but still very moist and sticky.

4

Turn the dough out on a floured surface and gently kneed for 3-4 minutes. The dough ball will still be very soft but not sticky to the touch.

Coco bread dough ball

5

Place dough in a lightly greased bowl and cover with a kitchen towel or moist paper towels for 90 minutes.

6

Return the dough to a floured surface and divide it into 12 pieces.

CWA Note: 12 pieces is ideal. I rarely get 12. sometimes 10 sometimes 13. The biggest point is don't stress it.

small does balls

7

Roll each dough ball out to approximately 1/8 inch thick. Brush the dough with butter then fold the dough circle in half. Then brush top with butter. Place coco bread on a lined or greased tray.

Coco bread shaped and proofing

8

Allow coco bread to rest for 25 minutes

Coco bread trayed

9

Pre-heat oven to 375 degrees

10

bake for 20 minutes

Coco bread baked fresh out of the oven

Media Gallery

Ingredients

Combine First
 4 tbsp Butter melted and cooled (note 8 tbsp are needed total for the entire recipe)
 1 ¾ cups Coconut Milk
 1 Egg (large)
 2 ¼ tsp Yeast (1 packet)
 ½ tsp Salt
 3 tbsp Sugar
Add Second
 4 cups All purpose Flour
Need a heading
 4 tbsp Butter melted and cooled

Directions

1

Melt and cool 4 tablespoons of butter

Melted butter

2

In a large bowl combine egg, coconut milk, yeast, salt, sugar and 4 tablespoons of butter

3

Add 4 cups of flour to wet ingredients 1 cup at a time. Mix to combine and incorporate all the flour. The mixture should start to become solid but still very moist and sticky.

4

Turn the dough out on a floured surface and gently kneed for 3-4 minutes. The dough ball will still be very soft but not sticky to the touch.

Coco bread dough ball

5

Place dough in a lightly greased bowl and cover with a kitchen towel or moist paper towels for 90 minutes.

6

Return the dough to a floured surface and divide it into 12 pieces.

CWA Note: 12 pieces is ideal. I rarely get 12. sometimes 10 sometimes 13. The biggest point is don't stress it.

small does balls

7

Roll each dough ball out to approximately 1/8 inch thick. Brush the dough with butter then fold the dough circle in half. Then brush top with butter. Place coco bread on a lined or greased tray.

Coco bread shaped and proofing

8

Allow coco bread to rest for 25 minutes

Coco bread trayed

9

Pre-heat oven to 375 degrees

10

bake for 20 minutes

Coco bread baked fresh out of the oven

The Legit Jamaican Coco Bread Recipe
IngredientsDirections

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Nutrition Facts

Serving Size 1

Servings 12

Amount Per Serving
Calories 322
% Daily Value *
Total Fat 16.9g26%
Saturated Fat 12.4g62%
Cholesterol 34mg12%
Sodium 164mg7%
Total Carbohydrate 37.5g13%
Dietary Fiber 2.3g10%
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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