Jamaican Coco Bread Recipe: How to Make at Home-Asikoherbs
This Jamaican coco bread recipe is a traditional Jamaican dish that has been passed down through generations.
What is Coco Bread?
Jamaican coco bread has a folded-over form that is ideal for stuffing with your favourite contents, such as Jamaican patties.
Coco bread is popular in Jamaica and other Caribbean countries. The coconut-based milk in the bread gives it a unique flavour while remaining sweet. How Does Coco Bread Taste? It’s delicately sweetened to please your palate. It’s usually split in half and stuffed into a sandwich with a Jamaican beef patty.
Buttery, slightly sweet, with just the right amount of hardness on the surface and softness on the interior. They’re delicious as dinner rolls with soups and stews.
This recipe substitutes coconut oil for butter. which enhances the flavour of the dish’s eponymous ingredient: coconut.
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- 1 big, lightly beaten egg
- 3 1/2 cups all-purpose flour (approximately 14 7/8 ounces), plus extra for dusting and rolling
- 1 cup full-fat coconut milk, mixed and swirled (from a 13.5-ounce can)
- 1/4 cup granulated sugar
- 6 tbsp unrefined coconut oil + more melted oil for greasing and brushing
- 1 tsp. kosher salt
- 1 (1/4-ounce) envelope active dry yeast (approximately 2 1/4 teaspoons)
Notes & Suggestions: Jamaican Coco Bread recipe
Please bear in mind that nutritional information is just a guideline and might vary substantially depending on the goods utilized.
Line a large rimmed baking sheet with parchment paper and lightly grease a large bowl with melted coconut oil.
In a medium-size microwaveable bowl, combine the coconut oil, coconut milk, sugar, and salt. Microwave on HIGH for 1 minute, or until the sugar is dissolved and the oil is melted. (Alternatively, cook the mixture in a small saucepan over low heat for 1 minute.)
To blend, stir everything together. Stir in the yeast and egg. Stir in the flour to make a soft dough with the coconut milk mixture.
Transfer the dough to a lightly floured surface and gently knead for 2 minutes, or until it is smooth and thoroughly mixed. Refrain from adding extra flour—the softer the dough, the lighter and more delicate the coco bread.
Place the dough in a greased mixing bowl cover lightly with a clean kitchen towel. Allow the dough to rise in a warm (75°F) area for approximately 1 hour, or until it has doubled in size.
Preheat the oven to 350°F, with the rack in the middle position. Put the dough on a lightly floured surface and punch it down. Cut the dough in half with a bread knife or bench scraper. Divide each half into four equal sections.
Form each chunk into a ball, then roll each piece into a 6- to 7-inch oval the size of your hand with a rolling pin. Ovals should be approximately a quarter-inch thick. Brush the dough’s surface with melted butter, then fold it in half and brush again.
Brush the tops with more melted coconut oil. Place folded dough 1 to 2 inches apart on prepared baking sheet; set aside for 15 minutes to rest at room temperature. Bake for 20 minutes in a preheated oven until lightly golden. Allow for a 5-minute cooling period before dishing. serve warm
- Carbohydrates:75g (25%)
- Protein: 11g (22%)
- Kilocalories:472 (24%)
- Saturated Fat:10g (63%)
- Fat:14g (22%)
- Vitamin C:1mg (1%)
- Calcium: 23mg (2%)
- Iron: 5mg (28%)
- Cholesterol level: 37mg (12)
- Sodium (mg): 274mg (12%)
- Potassium: 156mg (4%)
- Fiber:3g (13%)
- Sugar:3g (3%)
- Vitamin A:269 IU (5% )
How Should Jamaican Coco Bread Be Reheated?
When ready to serve, place your frozen coco bread snugly in a baking dish or on a baking sheet pan, brush with melted butter, and bake until warm enough in a 350°F oven for approximately 7-10