Jamaican Coco Bread is a soft folded yeast bread made with coconut milk, perfect for wrapping meat patties into a sandwich.
Jamaican Coco Bread
By Sue Lau | Palatable Pastime
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Jamaican Coco Bread is my recipe of the day with the blogging group Bread Bakers. Each month the group posts recipes on a common topic. And for August, we are sharing recipes that use coconut of some sort.
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My recipe is for the folded Jamaican coco bread, which is made using coconut milk in a yeast raised dough. It has a lightly sweet taste, similar to Hawaiian bread. Besides. there is an aroma of coconut.
I suggest making them fresh. Which leaves them softer than some dense ones I have had at restaurants. And ones I have seen in the market in packages are not suitable at all.
You can see they are traditionally used for wrapping Jamaican meat patties (pasties) of various types. I find this makes the coco bread seem like a thick soft taco shell with the texture of a fresh dinner roll.
As well, don’t limit yourself to wrapping the patties. Which I think are good with a condiment drizzle of Pickapeppa sauce. While the coco bread is warm, it is wonderful split open, spread with butter along with some honey or jam.
Bread Bakers
Coconut
- Chinese Coconut Buns from Karen’s Kitchen Stories
- Coco Bread from A Day in the Life on the Farm
- Jamaican Coco Bread from Palatable Pastime
- Low Carb Coconut Flour & Oat Fiber Flatbread from Sneha’s Recipe
- Salara (Guyanese Coconut Roll) from Passion Kneaded
- Samoan Coconut Rolls (Pani Popo) from A Messy Kitchen
- Vegan Coconut and Herb Dinner Rolls from Magical Ingredients
- Zucchini Coconut Lemon Muffins from Cook with Renu
#BreadBakers is a group of bread loving bakers. And we get together once a month to bake bread with a common ingredient or theme. You can follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
Jamaican Coco Bread
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Jamaican Coco Bread
Jamaican Coco Bread
Equipment
- 1 Kitchen Aid stand mixer with dough hook
- 1 large baking sheet
Ingredients
Dough:
- 3-1/4 cups all-purpose flour
- 7 gram packet Rapid Rise yeast
- 3/4 teaspoon salt
- 3 tablespoons granulated sugar
- 4 tablespoons cooled melted butter
- 1 large room temperature egg lightly beaten
- 10 ounces canned unsweetened coconut milk stirred well
Other:
- 2 tablespoons melted butter
- 2 tablespoons unsweetened coconut milk
Instructions
Dough and Proof:
- Mix together the flour, rapid rise yeast sugar and salt, keeping the salt on the other side of the flour from the yeast.
- Stir together the melted butter, beaten egg and coconut milk.
- Add to flour and mix until a dough ball forms in the KA mixer (fitted with dough hook).
- Scrape down the sides and continue to mix until smooth, elastic and lightly tacky.
- Turn out into a lightly oiled bowl and proof at 100F in a draft-free place or lightly covered with plastic for one hour or until doubled.
Shaping and Baking:
- Preheat oven to 350F.
- While the oven heats, divide the dough into eight parts.
- Stretch each into a smooth ball with ends tucked under.
- Then pat down on a silpat sheet with a little flour.
- Roll into a circle with a very lightly floured pin and using a silpat brush, brush the dough with melted butter.
- Fold in half and place on a parchment lined baking sheet.
- Continue with the others.
- Spritz lightly with nonstick oil and cover loosely with plastic.
- Proof another twenty minutes until they become a little puffy.
- Using a silicone brush, brush the tops lightly with the bit of coconut milk.
- Then remove plastic and bake for 25-30 minutes or until lightly browned.
Notes
Nutrition
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