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Jamaican Coco Bread

Jamaican Coco Bread

This recipe guides you through creating traditional Jamaican Coco Bread, a soft, slightly sweet, and rich yeast bread infused with coconut milk and butter. It involves a classic bread-making process of mixing, kneading, double-proofing, shaping, and baking, resulting in a comforting and flavorful staple perfect for any meal.
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Total Time 2 hours 45 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2989.9 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Measuring Cups and Spoons
  • 1 Rolling Pin
  • 1 Baking Sheet
  • 1 Small Saucepan

Ingredients
  

Main

  • 2 cups bread flour plus more for dusting (see Cook’s Note)
  • 1/4 cup sugar
  • 2 1/2 teaspoons active dry yeast
  • 1/2 teaspoon baking powder
  • Kosher salt
  • 10 tablespoons unsalted butter at room temperature
  • 1 cup coconut milk warmed slightly
  • 2 tablespoons olive oil plus more for the bowl
  • 1 large egg optional

Instructions
 

  • In a large bowl, whisk together the bread flour, sugar, active dry yeast, baking powder, and kosher salt.
  • Gently warm the coconut milk until lukewarm (105-115°F / 40-46°C). Melt 4 tablespoons of the unsalted butter into the warm milk.
  • Add the warm coconut milk mixture and 2 tablespoons of olive oil to the dry ingredients. Mix until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, gradually incorporating the remaining 6 tablespoons of room temperature butter, until the dough is smooth, elastic, and no longer sticky.
  • Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  • Gently punch down the dough. Divide into 6 equal portions. Roll each portion into an oval, then spread a thin layer of butter (from the remaining 6 tbsp) on one half before folding the other half over. Gently press the edges to seal.
  • Arrange the shaped breads on a parchment-lined baking sheet. Cover loosely and let rise again for 30-45 minutes, or until visibly puffy.
  • Preheat your oven to 375°F (190°C). If using, whisk the optional large egg and lightly brush over the top of each bread for a golden finish.
  • Bake for 15-20 minutes, or until the coco bread is golden brown and cooked through.
  • Remove from the oven and let cool on a wire rack before serving.

Notes

For optimal coco bread, ensure your active dry yeast is fresh and the coconut milk is warmed to around 105-115°F (40-46°C) – too hot will kill the yeast, too cold won't activate it. Incorporate the room-temperature butter gradually during kneading for a tender, rich crumb. Don't rush the proofing process; a full rise is key to light, airy bread. For an extra boost of flavor, lightly toast a portion of the coconut milk before warming, which deepens its nutty notes. Brushing with an egg wash before baking will yield a beautiful golden-brown crust.