Coco bread
Coco bread, from above
VegJamaica

Coco bread

Soft, buttery coconut milk rolls folded in half. Made to sandwich a Jamaican patty.

150 minTime
6 gProtein each
mildSpice
Patty's best friend2 chapters · 1 min read

Make it your way

Grandma's waySoft folded rolls made with coconut milk.
The original
308kcalsame
6 gproteinsame
2 gfibresame
150minutessame

Jamaican coco bread.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Maida (all-purpose flour, plain flour)4 cups
Instant dry yeast2 tsp
Sugar2 tbsp
Thick coconut milk1¼ cups, warm
Butter4 tbsp, melted
Salt1 tsp

Method

4 steps
  1. 1Mix flour, yeast, sugar, salt; add warm coconut milk and half the butter. Knead 10 minutes.
  2. 2Rise 1 hour.
  3. 3Divide, roll ovals, brush with butter and fold in half.
  4. 4Rise 30 minutes; bake at 190°C for 18 minutes; brush with butter.
Serve it like this

Serve warm, split open with a beef patty inside, or with butter and cheese.

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Make it a meal

What goes with Coco bread: a bread or rice, a side, something to drink and something sweet.

With a main Jamaican stew peas120 min
With a main Escovitch fish45 min
On the side Jamaican callaloo20 min
On the side Bhindi masala35 min
A little snack Jamaican beef patties90 min
To drink Jamaican carrot juice20 min
Something sweet Coconut drops45 min
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