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Jamaican Coco Bread

Jamaican Coco Bread

Jamaican Coco Bread (also known as folding bread) is a traditional bread that is mostly eaten for lunch back home in Jamaica and the Caribbean.

This is an authentic Jamaican Coco Bread Recipe, that is soft and buttery. Well, that’s how I remembered it tasted when I was going to Elementary School.

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Once you think about a Coco Bread, you instantly think about a Jamaican Beef Patty also.

They both go together regularly. It is also eaten with one or two slices of cheddar cheese in the middle.

Whenever I go back home, the first thing I want to eat is a Beef Patty tucked in a Coco Bread with a Fruit Punch Box Drinks or a bottle of Jamaican Ting.

This reminds me of lunch time at my High School.

Some finished Jamaican Coco Bread in a tray.

What is Jamaican Coco Bread made from?

Jamaican Coco Bread is made from coconut milk, flour, butter with a little bit of sweetness to it from granulated sugar.

Yeast is added to it also.

All this form a buttery folded bread.

How do you eat Coco Bread?

To eat a Jamaican Coco Bread, you open the slit and place a Beef Patty in the middle, close it and your Jamaican Beef Patty with Coco Bread enjoy.

You can also use the bread to make your favorite sandwich, like a fish sandwich for lunch or your favorite meat.

How to store your Jamaican Coco Bread

If your Coco Breads aren’t finish on the same day like mine, then you can store them in an air tight container on the counter top for about 2 to 3 days.

However, if you want to store them a bit longer, then yes you can keep them in the refrigerator for up to a week.

How to make Jamaican Coco Bread

Firstly, add the yeast and 1 teaspoon of sugar in 1/4 cup of warm coconut milk in a large bowl.

Adding the yeast and sugar to the warm coconut milk.

Secondly, whisk together the dry ingredients: flour, salt and remaining sugar.

Combining all the dry ingredients.

Thirdly, add the softened butter to the remaining warm coconut milk and stir, so the butter can melt. Add the coconut milk mixture with the dry ingredients to the yeast mixture. Mix together with a spatula. Knead into a ball with your hand.

Making the dough to create some Coco Bread.

Fourthly, grease a bowl with some of the softened butter. Move the ball (dough) around to get some of the butter on it. Cover with a damp cloth and let it sit in a warm area for about an hour to rise.

The dough in a greased bowl and then covered for 1 hour to rise.

Fifthly, punch the dough to release air and place dough on a lightly floured surface. Cut dough into 10 pieces. Use a rolling pin to roll each dough out to a 6 inches diameter. Brush each pieces of dough with butter and coconut oil mixture and then fold in half. Brush again with the butter mixture. Let the shaped coco bread dough sit on the prepared baking sheet for about 30 minutes.

Shaping the Jamaican Coco Bread and brushing them with some butter mixture.

Finally, bake for about 13 to 20 minutes or until golden brown. Remove from oven and brush with remaining butter mixture. Serve while they are still warm and enjoy.

Brushing the hot Jamaican Coco Bread with the remaining butter mixture.

Jamaican Coco Bread Recipe

Ingredients

  • 3 1/2 cup All Purpose Flour
  • 1 packet of Active Dry Yeast or 2 1/4 teaspoon
  • 1 teaspoon Salt
  • 1/4 cup Granulated Sugar, divided
  • 1/2 cup (1 stick) Unsalted Butter, divided
  • 1 Tablespoon Coconut Oil (optional)
  • 1 cup Coconut Milk, warmed

Instructions

  1. Add parchment paper to 2 or 3 baking sheet and set aside for later.
  2. Warm the coconut milk and add 1/4 cup of it to a large bowl. Open the packet of active yeast and add it in the coconut milk with 1 teaspoon of granulated sugar. Let it stand for about 5 minutes or so.
  3. In another large bowl, add the flour, salt, and remaining granulated sugar and whisk together.
  4. Add 3 tablespoon of butter to the warm 3/4 cup of coconut milk. Add it and the dry ingredients to the the yeast mixture. Knead into a ball for about 10 minutes.
  5. Greased a large bowl with some butter. Add the dough. Move the ball around to get some of the butter on it. Cover with a damp cloth or plastic wrap and let it sit somewhere warm to rise for 60 minutes.
  6. After an hour has passed, punch the dough to release the air. On a lightly floured surface, place the dough and cut into 10 pieces. Roll each piece into a ball and then with a rolling pin, roll each ball out to about 1/8 to 1/4 inch thickness and 6 inches in diameter.
  7. Mix the coconut oil and butter together in a small bowl. Brush the circle dough with the butter mixture and then fold into half. Brush another layer of the butter mixture on the shaped coco bread and place on the prepared baking sheet. Repeat the process for the remaining dough balls.
  8. Allow all 10 shaped coco bread to sit on the baking sheet for about 30 minutes. Preheat oven to 350 degrees Fahrenheit.
  9. Bake for about 13 to 20 minutes or until golden brown. Remove from oven and brush with remaining butter mixture while it is warm.
  10. Serve warm and enjoy.

Notes

  1. Warm the coconut milk to about 110 degree Fahrenheit, just warm to the touch.
  2. You can mix the coconut oil with the butter or just use the butter alone to brush the Coco Bread.
  3. Keep in mind every oven is different when it comes to baking time, so be sure to check at about 13 to 15 minutes of baking.

Please let me know what you think about this Jamaican Coco Bread Recipe in the comment section below.

Thank you for stopping by and please come back again.

Blessings and Love, as you carry on, on your YouNique Journey!

Jamaican Coco Bread Recipe

Jamaican Coco Bread

Yield: 10
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours

Jamaican Coco Bread (also known as folding bread) is a traditional bread that is eaten for lunch back home in Jamaican. This is a folded bread that is soft and buttery.

Ingredients

  • 3 1/2 cup All Purpose Flour
  • 1 packet of Active Dry Yeast or 2 1/4 teaspoon
  • 1 teaspoon Salt
  • 1/4 cup Granulated Sugar, divided
  • 1/2 cup (1 stick) Unsalted Butter, divided
  • 1 Tablespoon Coconut Oil (optional)
  • 1 cup Coconut Milk, warmed

Instructions

    1. Add parchment paper to 2 or 3 baking sheet and set aside for later.
    2. Warm the coconut milk and add 1/4 cup of it to a large bowl. Open the packet of active yeast and add it in the coconut milk with 1 teaspoon of granulated sugar. Let it stand for about 5 minutes or so.
    3. In another large bowl, add the flour, salt, and remaining granulated sugar and whisk together.
    4. Add 3 tablespoon of butter to the warm 3/4 cup of coconut milk. Add it and the dry ingredients to the the yeast mixture. Knead into a ball for about 10 minutes.
    5. Greased a large bowl with some butter. Add the dough. Move the ball around to get some of the butter on it. Cover with a damp cloth or plastic wrap and let it sit somewhere warm to rise for 60 minutes.
    6. After an hour has passed, punch the dough to release the air. On a lightly floured surface, place the dough and cut into 10 pieces. Roll each piece into a ball and then with a rolling pin, roll each ball out to about 1/8 to 1/4 inch thickness and 6 inches in diameter.
    7. Mix the coconut oil and butter together in a small bowl. Brush the circle dough with the butter mixture and then fold into half. Brush another layer of the butter mixture on the shaped coco bread and place on the prepared baking sheet. Repeat the process for the remaining dough balls.
    8. Allow all 10 shaped coco bread to sit on the baking sheet for about 30 minutes. Preheat oven to 350 degrees Fahrenheit.
    9. Bake for about 13 to 20 minutes or until golden brown. Remove from oven and brush with remaining butter mixture while it is warm.
    10. Serve warm and enjoy.

Notes

  1. Warm the coconut milk to about 110 degree Fahrenheit, just warm to the touch.
  2. You can mix the coconut oil with the butter or just use the butter alone to brush the Coco Bread.
  3. Keep in mind every oven is different when it comes to the heat, so be sure to check at 13 minutes of baking.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 220mgCarbohydrates: 39gFiber: 1gSugar: 5gProtein: 5g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

Mesha K

Monday 17th of May 2021

This recipe is awesome! Tried it using whole wheat flour 🤤. Thanks for this

Yanique Vincent

Wednesday 19th of May 2021

Hi Mesha K, Thank you for giving it a try and I am glad it turned out awesome. Thanks again.

Rosalita

Wednesday 24th of March 2021

This recipe was so easy to follow. My first time making the coco bread. It came out very delicious. I will definitely be trying more of your recipes

Yanique Vincent

Thursday 25th of March 2021

Hi Rosalita, Thanks for taking the time to comment. I am glad it was easy to follow and that it came out great. Thanks for the support.

Karen

Tuesday 7th of July 2020

Thank you for sharing your recipe! Easy to follow and delicious.

Yanique Vincent

Tuesday 7th of July 2020

Hi Karen, No thank you for trying out my recipe and I am glad it turn out well. Thanks again.

Carol

Friday 12th of June 2020

Is the coconut milk the kind in the dairy section or is it the canned type?

Yanique Vincent

Friday 12th of June 2020

Hi Carol, the coconut milk I use is the canned type. My favorite one is from Goya. I would recommend using the canned type if you cant find a dry coconut to make fresh coconut milk. I am not so sure about the ones in the dairy section. Please let me know how it turns out.

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