Jamaican Coco Bread
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4.9
14 reviews
Excellent
Jamaican Coco Bread
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Coco bread is a coconut milk bread that is popular in Jamaica as well as in other areas of the Caribbean. It is often stuffed with a Jamaican patty.
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Ingredients
- 4½ cups all-purpose flour , divided
- 2 tablespoons sugar
- 1 teaspoon salt
- 2½ teaspoons quick-rise yeast
- 14 oz. coconut milk
- 4 tablespoons butter , melted
Instructions
- Mix 4 cups (500g) flour, sugar, salt and yeast together and set aside.
- Warm coconut milk until it is more than lukewarm but not too hot. You can test it on the back of your hand or use a thermometer to reach 114F/45C.
- Add 2 tablespoons (30g) of melted butter to the warm coconut milk and stir.
- Add the liquid to the dry ingredients and combine to make a soft, sticky dough.
- Flour working surface and place the dough on top.
- Knead dough, flouring the surface as needed, until dough is smooth and soft (about 10 minutes).
- Brush bowl with melted butter and place dough inside. Cover with plastic wrap or parchment paper and a damp tea towel.
- Place bowl in warm spot for 60 to 90 minutes or until it doubles in size.
- Preheat oven to 375F/180C. Roll dough and cut into smaller squares to make individual coco breads.
- Roll each square until ⅛ inch (3mm) thick; brush dough with melted butter and fold over. Use a medium bowl to cut in a semi-circle.
- Repeat last step to make more; place each on parchment-lined baking sheets and brush the tops of the dough with melted butter.
- Place baking sheets in warm spot for 10 minutes so dough can rise; place sheets in oven for 15 to 20 minutes or until golden brown.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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