Imported from Instagram

Jamaican Coco Bread

Name: Jamaican Coco Bread
Prep time: 30 min
Cook time: 20 min
Total time: 170 min
Yield: 9 servings
Cuisine: Caribbean
Ingredients: 1 cup coconut milk (Some is used to brush the dough; the amount for brushing is not specified.); 2.5 tbsp sugar (Source gives a range of 2–3 tablespoons (37.5 g); 2.5 tablespoons represents the midpoint.); 7 tbsp unsalted butter (4 tablespoons are warmed with the coconut milk; 3 tablespoons are listed separately for brushing after baking if desired.); 1 tsp salt; 2.25 tsp yeast; 1 large egg (Recipe also works without egg.); 3.5 cup all-purpose flour

Recipe by Brianna LaRae🌻 @briannalaraev · Instagram

Imported by Blak Rabbit on SeeMeCook

Soft, tender Jamaican coco bread enriched with coconut milk and butter, folded into individual pieces and baked until browned. The recipe notes that the egg can be omitted and that doubling the quantities makes larger pieces.

9 servings170 minCaribbean

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Ingredients

1 cup coconut milk (Some is used to brush the dough; the amount for brushing is not specified.)
2.5 tbsp sugar (Source gives a range of 2–3 tablespoons (37.5 g); 2.5 tablespoons represents the midpoint.)
7 tbsp unsalted butter (4 tablespoons are warmed with the coconut milk; 3 tablespoons are listed separately for brushing after baking if desired.)
1 tsp salt
2.25 tsp yeast
1 large egg (Recipe also works without egg.)
3.5 cup all-purpose flour

Steps

1
Line a large baking sheet with parchment paper and set it aside.
2
Combine the coconut milk, sugar, and 4 tablespoons of unsalted butter. Warm the mixture until the butter has melted; do not let it boil or overheat.
3
Pour the warm mixture into a large mixing bowl. Add the yeast and mix, then leave it for 5–10 minutes. The yeast will develop, though it may look slightly different because of the butter.
4
Add the egg, if using, and mix it in.
5
Stir in the flour and salt to form a soft dough. A soft dough helps produce tender coco bread.
6
Turn the dough onto a lightly floured surface and knead for 5–8 minutes.
7
Place the dough in a greased bowl. Cover loosely and let it rise in a warm place for 1–2 hours, or until doubled.
8
Transfer the dough to a lightly floured surface. Cut it into about 8–10 equal pieces and roll each piece into a ball.
9
Flatten each ball with your fingers.
10
Brush the surface of each piece with coconut milk or butter, then fold it in half and brush it again. Place each piece on the prepared baking sheet, repeating with the remaining dough.
11
Cover the shaped dough loosely and let it rest for about 30 minutes. During the rest, preheat the oven to 350°F (175°C).
12
Bake for 15–20 minutes, or until nicely browned on top.
13
Remove from the oven and let cool for about 5 minutes. Brush with butter, if desired, and serve warm.

Notes

The author says the recipe was doubled to make larger pieces; use the listed quantities for that result. The dough-brushing instruction allows coconut milk or butter, but does not specify how much or clearly distinguish the butter amount from the listed 3 tablespoons for post-bake brushing.