Coco Bread

Coco Bread is a Jamaican staple made with coconut milk, which gives it a light sweetness and tender, buttery texture. I love filling my coco bread with beef patties, but this fluffy bread is perfect for any sandwich.

Try my Jamaican Festival Recipe, Jamaican Fried Dumpling, and Bammy (Cassava Flatbread) for more Jamaican bread recipes.

Jamaican Coco Bread

Jamaican-style coco bread is such a treat! It’s rich, buttery, and tender, making it delicious on its own. But I especially love how this pillowy bread complements so many of my favorite Caribbean foods.

It’s soft enough to melt in your mouth yet firm enough to hold together for a sandwich. Growing up, trips to the patty shop meant a Jamaican beef patty sandwiched in coco bread and an ice-cold drink.

This recipe makes enough for eight, so you can easily share it with friends or keep them all for yourself. Plus, it’s made with simple ingredients, which makes it easier to whip up than searching for store-bought options. The sweet aroma that fills my home while baking the bread is a nice bonus!

What is Coco Bread?

Coco bread, also known as folding bread, is a popular Jamaican sweet bread made from flour, yeast, sugar, and melted butter. It has a soft, fluffy texture. It’s often enjoyed on its own or as a sandwich with savoury fillings. Some recipes include coconut milk or regular milk, and while my recipe includes eggs, others may not.

Why do Jamaicans call it coco bread?

Jamaicans call it coco bread because “coco” is short for coconut, one of its main ingredients.

What Does Jamaican Coco Bread Taste Like?

Coco bread has a subtle sweet taste because of the coconut milk. If you aren’t a big coconut fan, don’t worry. The flavour isn’t overwhelming. Its rich, buttery flavour tastes similar to Hawaiian sweet rolls but this bread has a slightly denser texture.

Ingredients

• All Purpose Flour: You’ll need the precise measurements listed on the recipe card plus more for dusting.
• Quick Rise Instant Yeast: This is best for quick baking as it’s highly active and designed for mixing directly with other dry ingredients before use.
• Sugar: Use granulated white sugar, brown sugar is not recommended. The measurement can be reduced to 2 tbsp if necessary.
• Salt: For flavour and to control the yeast.
• Unsalted Butter: It should be melted but slightly cooled so it does not cook your eggs when added to the wet mixture.
• Egg: Whisk before adding to the wet ingredients.
• Coconut Milk: Use unsweetened canned coconut milk as it’s not diluted like the ones in the cartons. It should be warmed to temp range of 105° and 115°F. This temperature range ensures that the dough rises properly and creates a tender crumb.
• Olive Oil: This softens the dough and enriches the texture as well as prevents the dough from drying out while rising.

How to Make Coco Bread

Prep and Combine Dry Ingredients

I start by lining a large baking sheet with parchment paper or lightly greasing it with butter. Then, in a large bowl, I add the flour, instant yeast, sugar, and salt, whisking everything together until well combined before setting it aside.

Combine Wet Ingredients

In another bowl, I mix the melted (but slightly cooled) butter, warmed coconut milk, and the whisked egg. I whisk this mixture together until it’s nicely blended.

Add Dry Ingredients to Wet

Next, I add half of the flour mixture to the egg mixture and give it a good stir. I continue adding the remaining flour until a soft dough forms—this soft texture is just what I’m looking for!

Knead the Dough

I transfer the dough onto a lightly floured surface and knead it for about 5 minutes. I know it’s ready when it forms a smooth ball that bounces back quickly when poked.

Wait for Dough to Rise

Then, I place the dough in a large mixing bowl and drizzle about 2 tablespoons of olive oil over it, ensuring every surface is coated. I cover the bowl with a damp dish towel or shower cap and let it sit in a warm spot for about an hour, or until the dough doubles in size.

Cut and Roll Out Dough

Once it’s risen, I punch down the dough to release any air, then transfer it to a lightly floured surface. I cut the dough into about 8-10 equal pieces and roll each piece into a ball. Using a rolling pin, I roll each ball into a round about 6 inches in diameter and 1/4-inch thick. I brush the surface with melted butter or olive oil and fold it in half.

Second Rise

Next, I transfer each folded piece to the prepared baking sheet and let them rest for another 30 minutes while I preheat the oven to 350°F (177°C).

Bake

Finally, I bake the coco bread in the oven for about 15 to 20 minutes, or until they’re lightly browned on top. Once they’re done, I remove them from the oven, let them cool slightly, and then serve them warm. Enjoy!

Recipe Variations & Substitutions

• Gluten-Free: Substitute coconut flour for all-purpose flour; it has a mild coconut flavor.
• Dairy: Regular milk can replace coconut milk, but it’s thinner, so you may need extra flour to prevent stickiness.
• Dairy-Free: Swap unsalted butter for coconut oil or vegan butter for a rich, buttery flavor without dairy.

What to Serve with Coco Bread

This bread goes with anything and can be enjoyed warm or at room temperature. Here are some tasty ideas:

• Jamaican Beef Patty and Coco Bread: The soft doughy texture of the bread is a delicious contrast to the crispy flakes of a Jamaican beef patty.
• Oxtails: Use the bread to soak up the oxtail gravy.
• Fish: Make a fish sandwich using Brown Stew Fish or Jamaican Escovitch Fish.
• Butter: Keep it simple and delicious by adding butter to your bread.
• Jam or Honey: Serve with your favourite flavoured jam or honey for the perfect start to your day.
• PB&J: The kids and your inner child will love this one! Whip up some peanut butter and jelly sandwiches.
• Soups and Stews: The savoury flavour of broth would go well with the sweetness of coco bread. Try my Gungo Peas Soup, Jamaican Red Peas Soup, and Jamaican Chicken Soup.

Can I Make this Ahead of Time?

Yes. Follow the instructions and stop just before baking. Then place the dough in the freezer so the dough doesn’t rise in the fridge overnight. Otherwise, the coconut milk may alter the taste.

Storage

Store leftover bread in individual plastic wraps and they can sit at room temperature for up to 3 days. Refrigerated, they last for one week.

Freeze: For longer storage, freeze Jamaican coco bread. Store it in an airtight container after it has come to room temperature. They will last in the freezer for up to two months.

Reheat: When you are ready to reheat, brush the bread with butter and bake at 350°F for up to 10 minutes.

Frequently Asked Questions (FAQs)

Interested in more Jamaican Recipes? Check These Out!

• Jamaican Beef Patty
• Jamaican Curry Chicken
• Gungo Peas Soup
• Ackee and Saltfish
• Brown Stew Fish
• Jamaican Oxtail Recipe
• Jerk Chicken Sandwich
• How to Soak Fruit for Christmas Cake
• Easy Jamaican Pigeon “Gungo” Peas and Rice
• Jamaican Pickled Vegetables (Escovitch Sauce)
• Jamaican Curry Shrimp (Seafood)
• Quick & Easy Jamaican Jerk Chicken
• Jamaican Rasta Pasta

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