How to make Homemade Jamaican Coco Bread
Coco Bread are soft, sweet and buttery rolls folded into crescent or triangle shapes making them perfect for filling with a variety of delicious ingredients.
Making Coco Bread
Bread making is not a specialty of mine but something I am gaining more skill with as the time goes along. Ive adapted this recipe from Juliana of How to Cook CHANNEL on YouTube. Have a watch at how she makes them HERE.
The art of bread making is not easy but it gets easier with practice. Watching videos is the easiest way to learn as it allows you to work alongside the video.
How to eat Coco Bread
Traditionally, coco bread is eaten with Jamaican patties of all varieties. Try them with my Turkey Meat Patties or any of the flavours from Island Delight Patties here in the UK. Coco bread also tastes so good with Tuna or chopped egg.
Tips to making a good Coco bread
- Choosing the right milk is important. I have tried this recipe with both regular milk and coconut milk and the regular milk gives a softer, fluffier texture. Alternatively, almond milk will also be good as the original recipe uses.
- Adding Butter and Oil to the rounds before folding gives the rolls flavour and keeps the centers from sticking together.
- Kneading by machine is always easier but this is a small batch recipe so kneading by hand gives a better result.
- Make sure to knead a second time after the first rise to put more air into the dough before dividing into individual rolls.
Storing Coco Bread
Store any left over rolls in an air tight container for up to 4 days. These can also be frozen for up to 2 months in a sealed freezer bag or container.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
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Recommendations
Try a few other delicious dishes below:
- Make These Callaloo, Thyme and Cheddar Rolls
- Bermuda Johnny cakes: The Best Quick Bermuda Breakfast Bread
- How to make Bermuda Hot Cross Buns
Make your own sweet fluffy coco bread at home with this super easy recipe using only a few simple ingredients.
Warm the milk (warm to the touch) then add the 2 tsp of sugar and pack of yeast. Mix with fork until combined and let to sit for 5 - 15 minutes to bloom.
Meanwhile, Sift flour and combine salt and sugar.
Once yeast has grown in size, pour into the flour mixture along with the oil. Using a large spoon or spatula, stir the mixture together until it starts to form a ball.
Next, knead the dough in the bowl until the sides are clean. Turn flour out onto a lightly floured surface and knead for 10 minutes or until you form a smooth ball.
Place into a lightly oiled bowl, cover with cling film and a towel and place into a warm dark place to rise for 1 hr.
After 1 hour the dough should be doubled in size. punch down and turn onto another lightly floured surface. Add a sprinkle of flour on top and knead again for 10 minutes.
Once kneaded cut into 6 - 8 pieces. Roll each piece into a ball, add some flour onto your rolling pin and smooth out each ball until it forms a flat round.
Slightly melt the butter and add 1 tsp of oil. Brush onto the flat dough then gently fold over. Do not press. Place onto a lined baking tray.
Let the coco breads rest for 15 minutes. Heat the oven on 350F/160C. After 15 minutes the coco bread should be doubled in size. Bake for 10 minutes or until the breads are golden brown.
Do a final brush with the butter then serve.
Ingredients
Directions
Warm the milk (warm to the touch) then add the 2 tsp of sugar and pack of yeast. Mix with fork until combined and let to sit for 5 - 15 minutes to bloom.
Meanwhile, Sift flour and combine salt and sugar.
Once yeast has grown in size, pour into the flour mixture along with the oil. Using a large spoon or spatula, stir the mixture together until it starts to form a ball.
Next, knead the dough in the bowl until the sides are clean. Turn flour out onto a lightly floured surface and knead for 10 minutes or until you form a smooth ball.
Place into a lightly oiled bowl, cover with cling film and a towel and place into a warm dark place to rise for 1 hr.
After 1 hour the dough should be doubled in size. punch down and turn onto another lightly floured surface. Add a sprinkle of flour on top and knead again for 10 minutes.
Once kneaded cut into 6 - 8 pieces. Roll each piece into a ball, add some flour onto your rolling pin and smooth out each ball until it forms a flat round.
Slightly melt the butter and add 1 tsp of oil. Brush onto the flat dough then gently fold over. Do not press. Place onto a lined baking tray.
Let the coco breads rest for 15 minutes. Heat the oven on 350F/160C. After 15 minutes the coco bread should be doubled in size. Bake for 10 minutes or until the breads are golden brown.
Do a final brush with the butter then serve.
