Jamaican Coco Bread
Experience the authentic taste of Jamaica with this delightful recipe for Jamaican Coco Bread, often enjoyed as a snack or side dish, perfect for pairing with savory Jamaican patties.
Experience the authentic taste of Jamaica right in your kitchen with this delightful recipe for Jamaican Coco Bread. Often enjoyed as a side or snack, this soft and slightly sweet bread pairs perfectly with savory Jamaican patties or simply on its own. Follow these simple steps to recreate this iconic street food and bring a touch of the Caribbean to your home.
Ingredients
š„£ 3 cups all-purpose flour Brand unspecified
š¬ 2 tablespoons sugar Brand unspecified
š„ 1/2 teaspoon baking powder Brand unspecified
š§ 1 teaspoon salt Brand unspecified
š„„ 1 1/2 cups coconut milk Brand unspecified
š§ 4 tablespoons melted butter Brand unspecified
š 1 packet active dry yeast 0.25 oz / 7g or 2 1/2 teaspoons Brand: Baker's Active Dry Yeast
Instructions
1- Proof the Yeast:
- In a glass jar, mix together 1 1/2 cups of coconut milk, 2 tablespoons of sugar, and 1 packet of Baker's Active Dry Yeast.
- Stir well and set aside for 5ā10 minutes until the yeast becomes foamy.
2- Combine Dry Ingredients:
- In a large metal mixing bowl, combine 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1 teaspoon of salt.
- Using a light blue silicone spatula, mix the dry ingredients thoroughly.
3- Mix Dough:
- Pour the proofed yeast mixture and 4 tablespoons of melted butter into the flour mixture.
- Mix until the dough comes together in a shaggy consistency.
4- Knead the Dough:
- Transfer the dough to an AmazonBasics Silicone Baking/Kneading Mat.
- Knead by hand for 5ā10 minutes until the dough is smooth and soft.
5- First Rise:
- Lightly grease a large bowl with some oil.
- Place the kneaded dough in the bowl, turning it to coat with oil.
- Cover with plastic wrap and let it rise in a warm place for 45 minutes to 1 hour, until doubled in size.
6- Shape the Bread:
- Punch down the risen dough and roll it out on your kneading mat into a large circle, about 1/2 inch thick.
7- Cut Rounds:
- Use a pot lid as a cutter to make circular pieces of dough.
- Remove excess dough from around the circles.
8- Butter and Fold:
- Brush one side of each dough circle with melted butter.
- Fold each piece in half without sealing the edges.
9- Second Rise:
- Line a baking pan with parchment paper and place the folded dough, spaced apart.
- Let them proof for 20 minutes while preheating your oven to 350Ā°F (175Ā°C).
10- Bake:
- Bake the coco bread for 18-20 minutes, watching closely until they are lightly golden.
11- Glaze (Optional):
- Once out of the oven, brush the tops with melted butter for extra softness and shine.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Servings: Yields approximately 8 servings
Calories per Serving: 250 (approximate estimation)
Proteins per Serving: 5g
Fats per Serving: 10g
Carbohydrates per Serving: 35g
Equipment:
- Large Metal Mixing Bowl
- Small Glass Bowls/Containers for holding ingredients
- Glass Jar
- Spoon
- Light Blue Silicone Spatula
- AmazonBasics Silicone Baking/Kneading Mat
- Wooden Rolling Pin
- Pot Lid (as a cutter)
- Baking Pan lined with Parchment Paper
- Plastic Wrap
- Green Silicone Brush
Cooking Tips
- For a softer dough, adjust the consistency by adding more coconut milk if needed.
- Monitor the bread closely during baking due to quick cooking times.
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