the seasoned skillet
It’s super easy to make a batch so you can enjoy this delicious Jamaican sweet bread for breakfast, lunch, dinner, or whenever the craving strikes!
Coco Bread is a soft, fluffy, moist bread with a sweet delicate flavour and a pocket shape that’s perfect for sandwiches.
Prep Time: 45 Min
Quick Rise Instant Yeast
Cook Time: 20 Min
Prep and Combine Dry Ingredients – line a large baking sheet with parchment paper or lightly grease with butter and set aside. In a large bowl, add flour, instant yeast, sugar, salt and whisk until well combined, set aside.
Combine Wet Ingredients – in another bowl, add the melted (slightly cooled) butter, warmed coconut milk, and whisked egg. Whisk mixture together until well combined.
Add Dry Ingredients to Wet – add half the flour mixture to the egg mixture bowl and stir, continue to add the remaining flour until a soft dough has formed (soft texture is good).
Knead the Dough: turn dough (transfer) onto a lightly floured surface and knead for about 5 minutes or until a smooth dough ball forms, which bounces back quickly when poked.
Wait for Dough to Rise – place dough in a large mixing bowl, and drizzle with approx. 2 tbsps of olive oil, ensuring all surfaces of the dough is fully coated. Cover with a damp dish towel or shower cap, placing in a warm area for an hour or until dough has doubled in size.
Cut and Roll Out Dough – Cut the dough into about 8-10 equal pieces and roll each dough into a ball. Using a rolling pin, roll each piece into about a 6-inch diameter round. Then, brush the surface of the dough with melted butter or olive oil and fold in half.
Second Rise: Transfer each piece on the prepared baking sheet then let rest for another 30 minutes and preheat oven to 350°F (177°C).
Bake: Bake in the oven for about 15 to 20 minutes, or until lightly browned on top. Remove from oven and let cool slightly, serve warm and enjoy!