Jamaican Coco Bread


  • 1 cup 240ml coconut milk
  • 2-3 tablespoons 25g-37.5g sugar
  • 4 tablespoons 56g unsalted butter
  • 1 teaspoon 5g salt
  • 1 envelope or packet or 2 ¼ teaspoons rapid rise yeast
  • 1 large egg
  • 3 ½ - 4 cups 437.5g-500g all-purpose flour
  • 3 tablespoons 42g or more unsalted butter , melted


  • Line a large baking sheet with parchment paper, spray with baking spray. Set aside.
  • In a medium bowl, combine coconut milk, sugar, salt and butter. Heat in the microwave for about 30 seconds or more, until butter melts. Do not let it boil or overheat.
  • Pour into large mixing bowl, add yeast, mix. Then add the egg.
  • Stir in flour to form a soft dough, err on the side of less flour. Soft dough results in tender coco bread.
  • Turn dough on lightly floured surface and knead for 3-4 minutes.
  • Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until doubled. Punch the dough down.
  • Transfer dough to a lightly floured board or surface. Cut the dough into about 10 equal pieces and roll each dough into a ball.
  • Roll each piece with a rolling pin to about 6-7 inch diameter and about ⅛-¼ inch thick.
  • Brush the surface of the dough with melted butter, then fold the dough in half and brush again. Place onto dough on prepared pan and repeat with remaining pieces, until done.
  • Let it rest for about 10-15 minutes.
  • Bake in a 350 F preheated oven for about 15-20 minutes, or until nicely browned on top.
  • Remove from the oven and let cool for about 5 minutes. Brush again with butter, if desired.
  • Serve warm or allow to cool. You may freeze when cool and reheat in the oven .