Jamaican Coco bread

Jamaican Coco bread is a traditional Jamaican pastry made from flour, sugar, coconut milk and butter. It has a soft texture and a delicate coconut flavor. It is often served with Jamaican patties.

Very few people in Jamaica bake their own coco bread. There are numerous bakeries there that are a little different to bakeries in Germany. These bakeries (eg Juici Patties) offer coco bread and a variety of patties.

However, it is not very difficult to prepare. The most important thing is enough time. Yeast dough takes time. If you want to try Coco bread, I have a simple recipe for you here.

You can serve it as a side dish with jerk chicken, stuff it with tofu, or serve it as bread with stews.

Ingredients
500g flour
1 packet of dry yeast (equivalent to 20 g of fresh yeast)
250-300 ml coconut milk from a tetra pack, not from a can
1/2 tsp salt
3 tablespoons sugar
Some butter for spreading

preparation
Put the flour in a bowl, make a well in it with a spoon and add the dry yeast with a large pinch of sugar and a little lukewarm water (about 3 tablespoons). Cover the yeast-sugar mixture with a little flour and leave to rise for about 15 minutes until bubbles are visible. Add the remaining ingredients (except the butter) and knead the dough until it starts to pull away from the sides of the bowl. It should still be moist enough that you need flour for your hands (otherwise it will stick). If the dough is a hard ball with cracks, it is definitely too dry. Knead the dough again on the floured work surface and form into a ball. Leave to rise for 1-2 hours in a warm place without drafts, covered with a kitchen towel. It should have doubled in size.

Divide the dough into several pieces of roughly equal size. The bigger the pieces, the bigger the loaves will be. 500 g of flour will give you at least 6-7 large or around 10-11 smaller coco breads.

Let the dough balls rest for another 15 minutes.

Roll out dough balls into round shapes and brush one side with melted butter. Fold in half and place on a baking tray. Continue until all dough balls have been used up. Let the dough pieces rise again for 10-15 minutes. Brush the top of the Coco bread with melted butter and bake for 15-20 minutes at 180 degrees top and bottom heat (fan oven not recommended).