This bread is one half of the most popular lunch in Jamaica: patty and cocoa bread. Prepare a Jamaican beef patty with onion and spices, then bake a batch of homemade Jamaican coco bread and prepare your taste buds for a trip to the tropics.
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What Is Coco Bread?
Jamaican coco bread is a buttery, subtly sweet folded bread. It gets part of its name from the coconut milk used to impart tropical flavor. Without coconut milk, the ingredients for coco bread are surprisingly similar to fluffy American dinner rolls.
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Like many traditional Jamaican foods, coco bread was born out of a need to make simple yet tasty food. This recipe is presumed to have been created by an enslaved person with few ingredients on hand. The result is a coconut-flavored bread that makes a hearty accompaniment to just about anything.
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Coco bread is a major part of the Jamaican experience and is widely popular with local school children and working adults. It’s easy to understand why. This subtly sweet bread makes a perfect sandwich when paired with fish, vegetables or jam.
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How to Make Jamaican Coco Bread
This recipe makes about 6 pieces of bread.
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Ingredients
- 1 cup coconut milk
- 3 cups flour
- 2 teaspoons salt
- 3 tablespoons unsalted butter, divided
- 1 tablespoon brown sugar
- 1 tablespoon rapid rise yeast
Directions
Step 1: Prepare a baking sheet
Line a large baking sheet with greased parchment paper.
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Step 2: Proof the yeast
Candi Rookwood-Clarke for Taste of Home
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Heat the coconut milk until warm. Then add the yeast, sugar, salt and 1 tablespoon of melted butter to the milk and stir until combined.
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Step 3: Make the dough
Candi Rookwood-Clarke for Taste of Home
Sift the flour into a medium bowl and add one teaspoon of salt.
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Then, slowly add the coconut milk mixture while stirring the flour. Keep stirring and flicking the dough off the sides of the bowl until a ball of dough is formed.
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Once formed, place dough into a greased bowl, cover with a clean cloth and allow it to rise for 1 hour or until the dough has doubled in size.
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Step 4: Cut and roll the dough
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Once risen, press or punch the dough to release air. Place dough on a lightly floured surface. Cut the dough into about 6 equal pieces and roll each piece into a ball.
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Roll each dough ball with a rolling pin until it’s spread to about the size of a dinner plate and about ¼ inch thick. Brush the surface of the dough with remaining melted butter, then fold the dough in half and brush the top.
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Place dough on the prepared pan and repeat the steps for the remaining pieces. Allow the dough to rest for 10 minutes before baking.
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Step 5: Bake
Bake at 350°F for about 15-20 minutes until nicely browned on top. Serve warm.
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Jamaican Coco Bread Recipe Tips
What do you eat with Jamaican coco bread?
In Jamaica, coco bread is commonly had with Jamaican patties. Whether you prefer a beef, chicken or cheese patty, opt to complement your patty experience with coco bread to make a filling sandwich.
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Apart from patties, coco bread can also be enjoyed in the form of meat loaf. This is not like traditional meat loaf, though. Instead, the coco bread is filled with your choice of cooked and seasoned ground beef, callaloo, ackee or cheese.
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Can you make coco bread in advance?
While coco bread is most tasty when served fresh it can still be baked in advance and reheated to restore its warmth. If it’s being prepared a few hours ahead of serving time, store your bread in the refrigerator to maintain the freshness and pop them into the oven for a few minutes on low heat and your guests won’t be able to tell the difference.
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How do you store coco bread?
To store a batch of coco bread, put in an airtight freezer bag and keep in the freezer for future use. To refresh your Jamaican coco bread, lightly toast in a toaster oven at 270° for 5-10 minutes.
Like most bread, coco bread is not meant to be stored for prolonged periods. Eat your coco bread within 7 days of baking.
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Caribbean-Inspired Recipes for a Tropical Escape
Cuban Sliders
These wonderful little rolls are baked until lightly toasted and the cheese melts. The leftover King's Hawaiian ham sliders keep really well in the fridge, and they make a lovely cold snack. Followers of my blog, houseofyumm.com, go nuts for these! —Serene Herrera, Dallas, Texas
Go to Recipe
Easy Caribbean ChickenThis is a very simple recipe that uses easy-to-find ingredients. Serve with some steamed vegetables for a complete meal. Use cubes of pork or even shrimp instead of the chicken. —Courtney Stultz, Weir, Kansas
For a traditional Sunday supper, finish the meal with one of these
Jamaican desserts.
Caribbean WontonsI first served these fresh and fruity treats as an appetizer at a summer luau. My family and friends now enjoy them as a dessert for occasions throughout the year.—Melissa Birdsong, Gilbert, South Carolina
Caribbean Potato SoupMy bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado
Mama's Puerto Rican ChickenMy mom has a vast repertoire of recipes, and this extra-crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. —Edwin Robles, Milwaukee, Wisconsin
Caribbean Coconut Rum CakeMy take on a
traditional Jamaican recipe, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey
Roast Beef Caribbean StyleThis recipe took first place in the 2011 South Dakota Beef Cook-Off. Cooking the roast uncovered for the first 30 minutes gives it a crusty exterior similar to barbecued brisket, and the flavorful sauce adds just a hint of heat. —Susan Patrick Watertown, SD
Easy Cuban PicadilloMy girlfriend gave me this delicious recipe years ago. I’ve made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. —Marie Wielgus, Wayne, New Jersey
Cuban PaniniOut of all the panini recipes I make, this is my favorite. The Cuban sandwich is a twist on the old ham and cheese, usually with ham, Swiss, pickles, condiments and sometimes, as in this hearty version, smoked turkey. —Janet Sanders, Pine Mountain, Georgia
Jamaican-Style Beef StewThis delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! —James Hayes, Ridgecrest, California
Caribbean Bread PuddingA completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry—just like a pina colada! —Elizabeth Doss, California City, California
Jamaican Jerk Pork ChopsThese sweet, spicy chops can be thrown together in minutes but definitely don't taste like it. Serve it with a side of jasmine rice and you'll feel like you're on a tropical vacation. —Allison Ulrich, Frisco, Texas
Jamaican Salmon with Coconut Cream SauceWe try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. —Joni Hilton, Rocklin, California
Chicken-Stuffed Cubanelle PeppersHere's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio
Caribbean Shrimp & Rice BowlI had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia
Jamaican Chocolate Cookies with Caramel CremeI made these for an office party cookie contest—not a crumb was left on the platter! —Noelle Myers, Grand Forks, North Dakota
Jamaican Ham and Bean Soup"Island vacation in a bowl” might be the best way to describe this hearty soup. A splash of lime juice and a hint of jerk seasoning add tropical taste. —Mary Lou Timpson, Colorado City, Arizona
Caribbean Jerk ChickenGet ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. —Judy Kamalieh, Nebraska City, Nebraska
Cuban-Style Pork ChopsThese are like Cuban sandwiches without the bread, so they’re a bit more elegant. Let your family customize the chops with pickles, mustard and other condiments. —Erica Allen, Tuckerton, New Jersey
Caribbean Chicken Stir-FryFruit cocktail in stir-fry? You might be surprised by how good this dish is. It's a promising go-to option when time's tight. —Jeanne Holt, Mendota Heights, Minnesota
Slow-Cooked Caribbean Pot RoastThis dish is definitely a year-round recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. —Jenn Tidwell, Fair Oaks, California
Agua de JamaicaThis agua de Jamaica is an iced tea made from hibiscus, which is tart and deep red like cranberry juice. Add rum if you like. —Adan Franco, Milwaukee, Wisconsin
Caribbean Chipotle Pork SlidersOur favorite pulled pork sliders combine the heat of chipotle peppers with a cool tropical coleslaw. The robust flavors make these a big hit with guests. —Kadija Bridgewater, Boca Raton, Florida
Caribbean Curried ChickenHaving grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. —Sharon Gibson, Hendersonville, North Carolina
Cuban Pork WrapsHot and juicy pork in tortillas may remind you of a Cuban sandwich with ham and cheese. We always include the pickles, of course. —Aimee Bachmann, Bellevue, WA
Caribbean Chips with Apricot SalsaWith their subtle sweetness, these well-seasoned chips are equally delicious as an appetizer or alongside a savory meal. They'll be a welcome change of pace for your family's taste buds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pork Roast CubanoIt takes me just minutes to prepare this recipe, and the slow cooker does the rest of the work! It's a one-dish meal that's real comfort food for my family. —Roxanne Chan, Albany, California
Caribbean Chicken StewI lived with a family from the West Indies for a while and enjoyed watching them cook. I lightened up this Caribbean chicken stew by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good. —Joanne Iovino, Kings Park, New York
Caribbean Grilled RibeyesI made this mind-blowing steak with my father-in-law in mind. He loved it, and so did everyone else. You can serve it as part of all types of meals, but it's especially good alongside seafood. —De'Lawrence Reed, Durham, North Carolina
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