Jamaican Coco Bread is a local homemade favorite for most people. These half-moon-shaped breads are made with sweet coconut milk, which gives them a firm exterior and a soft, moist interior. They can be filled with your favorite Jamaican foods or your regular sandwich favorites. You can even find some Bakeries serving this bread in Jamaica with a Jamaican Beef Patty inside for a more fulling sweet and savory snack. This recipe will show you how to make your own Jamaican Coco Bread from scratch. So enjoy this delicious coconut-flavored bread for a bit of change to your regular bread routine.
Why is Jamaican bread called coco bread?
Jamaican bread is called cocoa bread because it contains coconut milk which adds a sweet tropical flavor to the bread.
How do you eat coco bread?
Coco bread can be eaten with beef patties, or it can be smeared with jam or butter. However, you can also serve coco bread alongside main dishes such as chicken or use the bread to make a sandwich.
How Many Calories Are In Jamaican Coco Bread?
There are 230 calories in each Jamaican Coco Bread.
Does coco bread have carbs?
Yes, coco bread has carbs. There are 33 carbs in each coco bread. However, if you subtract the 2 grams of fiber, there are 33 net grams of carbs in coco bread.
Ingredients
100 grams Unsalted Butter
230 ml Coconut Milk
400 grams All-Purpose Flour
25 grams Brown Sugar
2 ½ Teaspoon Active Dry Yeast
1 Egg
1 teaspoon Salt
Instructions
In separate bowls, divide the butter into two portions, 60 grams and 40 grams, and set aside.
Place the coconut milk into a saucepan and place on low heat for 2-3 minutes or until warm to the touch, then remove from the heat and set aside.
Add the flour, sugar, and salt using a large bowl, then mix.
Add the butter to the flour mixture and use your hands to incorporate it into the flour to make a crumbly texture.
Now add the warm milk, egg, and yeast and knead for 5 minutes, then add the salt and knead for another 5 minutes or until all the ingredients have combined to form a smooth dough ball.
Use a small amount of oil to coat the ball of dough and the inside of the bowl, then cover with a towel or plastic wrap and place the bowl in a warm place where it will be undisturbed for 1-2 hours or until the dough has doubled in size.
Prepare a clean floured counter or tabletop for working the dough and line a baking tray with parchment paper.
When the dough has risen and doubled in size, punch into the center of the ball and remove the dough to the work surface.
Cut the dough into 8-10 equal pieces and roll into balls. Then using a rolling pin, flatten them into 6-inch circles or about a quarter of an inch in thickness.
Using the 40 grams portion of butter, smear the tops of the circles with butter using a mini offset spatula. Fold in half and coat the top of the coco bread with more butter if desired. Once all the half-circles of dough have been buttered, place them onto the baking tray and let them rest for 20 minutes.
While the bread rests, preheat the oven to 350 °F/ 178 °C and place a rack in the middle of the range.
After the pieces of bread are finished resting, bake for 15-20 minutes or until they are golden brown.
Remove from the oven and brush the tops with some more butter and allow the bread to cool until warm to the touch, then eat and enjoy.
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