Soft, Buttery Jamaican Coco Bread Made from Scratch
This warm, pillowy Jamaican coco bread is buttery, fluffy, and rich with coconut flavor—perfect on its own or paired with your favorite patty or stew.
Ingredients
For the Dough:
- 500g plain flour
- 50g brown sugar
- 7g instant yeast (1 sachet)
- 1 tsp salt
- 240ml coconut milk, warmed
- 50g unsalted butter, melted
- 1 egg
For Finishing:
- Extra melted butter, for brushing after baking
Step-by-Step Instructions
1. Whisk the Wet Ingredients
- Combine coconut milk, melted butter, egg, yeast, sugar, and salt in a jug and whisk until smooth.
2. Form the Dough
Pour into a bowl, mix in half the flour, then add the rest and knead for 5 minutes.
3. Let It Rise
Shape into a ball, oil lightly, cover, and let rise in a warm spot for 1–1.5 hours.
4. Punch & Knead
Punch down the dough and knead briefly on a floured surface.
5. Divide & Roll
Divide into 6–8 balls, roll out, brush with butter, and fold each one.
6. Second Rise
Place on a lined tray, cover, and let rise again for 35–45 minutes.
7. Bake to Perfection
Bake at 180°C (gas mark 4) for 15–20 minutes, then brush with melted butter.
Pro Tips & Suggestions
- Use full-fat coconut milk for extra richness.
- Butter generously before folding for a soft, layered interior.
- Let them cool slightly before storing to avoid sogginess.
- Freeze after baking and reheat in the oven for fresh-baked taste anytime.
About the Creator
This recipe is by PK, the creative force behind @mspkcooks. Her content brings Caribbean home cooking to life—accessible, flavorful, and always made with love.
PK | @mspkcooks