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Coco Bread

Coco bread is a Jamaican bread that is very soft inside and outside. Mostly they would use this bread for sandwiches. The reason for the name is because it has coconut milk inside of it. Which makes this bread very delicate and soft. I definitely recommend having this bread with BBQ meat or regular deli meat.




  • 1 can of full fat coconut milk

  • 3 1/2 cup of all purpose flour

  • 2 1/4 tsp of instant yeast (1 packet of instant yeast)

  • 3 tbsp of sugar

  • 1 1/2 tsp of salt

  • 1 large egg

  • 2 tbsp olive oil

  • 1/2 cup of melted butter unsalted



  1. Add the flour, instant yeast, sugar, salt, and whisk in a large bowl.

  2. In another bowl add the melted butter, warm coconut milk (around 105 to 110 degrees), and egg.

  3. Add half of the flour mixture into the wet mixture then gradually add the rest of the flour whisking constantly until it turns into a soft ball

  4. Cover the dough with olive oil and put a damp towel over it so it rises for around a 1 hour or so double in size

  5. Punch the dough down and cut 8-10 pieces of dough turned into a ball

  6. Get a rolling pin and roll each dough to about 6 inches of length and brush oil or butter around the edges. Fold the dough from top to bottom.

  7. Turn the oven on to 350 and let the dough rest for 30 mins before putting them in

  8. Bake for 15 to 20 mins or until lightly brown. Enjoy!


Storage life

Let out in room temp for 5 days or refrigerate for 2 weeks

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