November 26, 2014

cameraWatch our step-by-step video for this recipe below

 
Jamaican Coco Bread: I don’t know who came  up with the idea to stuff a Jamaican beef patty into a coco bread but that’s how we like it! All that dough makes it very filling, but my husband doesn’t seem to mind. On Saturday mornings when Eddie and I were a young couple we’d go to the market to buy fresh vegetables, fish and meat. The outing would always end with a trip to the bakery to buy beef patties to eat in the car on the way home. Eddie would get one patty for me and two patties stuffed into two coco breads for himself! He’d then wash them down with a bottle of cola champagne.
 
Eddie can’t eat like that anymore, but he definitely loved taste testing this recipe for me. I tested this Jamaican coco bread recipe three times before coming up with one that I think is good enough to share with all of you! I think it tastes better than any coco bread you can buy in a bakery … I hope you do too!
 
Ingredients

4 cups All-Purpose Flour (+ 1/2 cup for kneading)
2 Tbsp Sugar
1 tsp Salt
2 1/2 tsp Quick-Rise Yeast  (Note: In the video I say 2 1/2 oz. Sorry, that is incorrect)
14 oz Coconut Milk or Water
4 Tbsp Melted  Butter
 
Cooking Tip: You can use coconut milk or water in this recipe, but I prefer using coconut milk for the added flavour. If using thick canned coconut milk, dilute it half and half with water
 
Method

1. Mix flour, sugar, salt and yeast  together and set aside

2. Warm liquid (coconut milk or water) until it is more than luke warm but not too hot. You can test it on the back of your hand or use a thermometer to reach 114 degrees

3. Add 2 Tbsp of melted butter to the warm milk/water and stir


4. Add the liquid to the dry ingredients and combine to make a soft, sticky dough


5. Flour rolling surface and place the dough on top


6. Knead dough, flouring the surface as needed, until dough is smooth and soft (about 10 minutes)


7. Brush bowl with melted butter and place dough inside. Cover with plastic wrap or parchment paper and a damp tea towel


8. Place bowl in warm spot for 1 to 1 1/2 hours  or until it doubles in size


9. Preheat oven to 375 degrees. Roll dough and cut into smaller squares to make individual coco breads

10. Roll each square until 1/8 inch thick; brush dough with melted butter and fold over. Use a medium bowl to cut in a semi-circle.

11. Repeat Step 10 to make more; place each one on parchment-lined baking sheet(s) and brush the tops of the dough with melted butter

12. Place baking sheet(s) in warm spot for 10 minutes so dough can rise; place sheet(s) in oven for 15 to 20 minutes or until golden brown

 
Enjoy warm from the oven!
 

CLICK TO UPGRADE NOW

Become a Gold Member now to enjoy our complete library of recipes and cooking lesson videos, and more!

Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

24 Comments

  • Reply
    March 11, 2013

    Hi Faye,

    I found your website and I have become addicted to it. You have taken me way back home to my childhood with my aunt and grandmother. I have recommended you to a lot of my friends.
    Thanks for the coco bread recipe and will be making it. I have one request, could you do a “how to make roti”. Thank you for all the wonderful recipes you have shown us.

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      March 11, 2013

      Morning Anzela,
      Thank you for your interest and support! A Trinidadian friend taught me how to make roti years ago. It is definitely on my list of recipes to share with you all. Blessings, Fay

  • Reply
    Angela
    March 16, 2013

    I used to visit Jamaica quite often on business and loved the coco bread. I make lots of yeast breads but have never tried coco bread. I’ll be trying them soon, using your recipe, and will let you know how they turn out. Thanks a million for the recipe and demonstration video. Cheers!

  • Reply
    Joycelyn
    March 18, 2013

    You remind me so much of my aunties and Nana Back home in Bermuda. I found your you tube video when looking for a curry chicken recipe. I LOVE coco bread and will def. be trying this. Thank you so much and Ill be trying many of your other recipes as well.

  • Reply
    Kat
    June 24, 2013

    I made this today and it was wonderful!!! Thank you for the recipe!

  • Reply
    Lorne
    November 3, 2013

    Good recipe. I made my first batch last night. My wife and children LOVED it. Tasted great with my home made patties. Made a perfect after church snack. Batch # 2 is rising as I type.

    One question … how many patties should this recipe make? I made 12.

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      November 4, 2013

      Lorne,
      It depends on the size, but I usually make 9 or 10. Perhaps mine are a little bigger than yours. Enjoy, Fay

  • Reply
    Britt
    March 4, 2014

    These were simply amazing. I didnt even have any coconut milk so I just used warm water… We didnt have any patties on hand but still wanted some coco bread. What a treat! They weren’t a lot of work and very simple instructions. Cost effective too! We ate ours with nice tender steaks which was surprisingly complimenting.

    -White girl learning to cook.

  • Reply
    Urban
    May 1, 2014

    I subscribe to a few Caribbean Cooking Channels and few days ago came across your site channel on Youtube. I enjoy cooking as a guy but am putting more effort into cooking the foods and things i grew up with as a kid growing up in the Caribbean being from St.Kitts. I grew up with my Auntie who raised me and she could cook like crazy and cooked and baked. Many things she made i can remember but many things i never knew the name, but if i saw it made today i can surely remember it. She used to make these Coco Bread and many others, often on the weekend. But could be eaten whenever and often with a filling of some sort or like Saltfish, Corned Beef, Stewed liver mashup and other things i probably don’t even remember. But they were awesome. The most important thing i remember though growing up in the island that i remember today was how healthy a kid i grew up from eating all the island food. Today i live in the US and am surrounded by so much junk food that isn’t good. So my effort in learning to cook the Caribbean foods i grew up with from my Aunt is a way to take me back to my heritage roots.

  • Reply
    May 2, 2014

    Whoaaww!! Far too much sugar. I suggest that this could have been a great recipe if it was not for the more than copious amount of sugar.. Did you mean 2 tsp instead of 2Tbsp of sugar? Regards

    • Reply Fay & Angela
      Fay & Angela
      May 2, 2014

      Hi George,
      Nope, that’s correct 2 Tablespoons. Given that the recipe calls for 4 cups of flour it is the right balance for this recipe. However, you’re welcome to use less sugar if you prefer. Blessings, Fay

  • Reply
    May 3, 2014

    Hi Fay,I live in the UK where recipe measurements are given in metric. Dry ingredients such as flour would be measured by weight in grams but, here is the good bit, the better cook books will give that dry ingredient measurement in first grams and secondly in ounces. So old timers such as myself who are not too comfortable with metric measurements are afforded the convenience of not having to use conversion charts.Unfortunately, the USA continue using volume measurements such as the cup. The disadvantage of this is that ingredients when measured by volume will vary in weight due to their specific density.My tables indicates that a US cup measurement is 8 ounces which is not very helpful at as a cupful of dried fruit may be different in weight to a cupful of Demerara sugar. So how does one convert your recipe to a UK norm. I retro measured, in other words, I used the 14 oz tin of coconut milk as a standard and added the flour until I got a dough mixture as described in your recipe. I used half of a 1.5kg bag of flour which worked out to 26 oz, which is, 1lb 10 oz. Thankfully, a US pound is the same as an imperial(UK) pound so one day when you have the time maybe you could measure 4 cups of flour and weigh it for me (joking).I love your endeavours and hope to try out a few more of your recipes soon, if only I could get hold of one of these US measuring cups. Regards, George

    • Reply Fay & Angela
      Fay & Angela
      May 4, 2014

      Hi George,
      Yes, you’re right. When cooking, especially baking, conversions can be tricky from country to country. We have added a list of conversion information to the website. You’ll find it under the Resources link on the main menu. Hopefully it will help quite a few people sort things out. Blessings, Fay

  • Reply
    May 26, 2014

    First attempt at coco bread. Very impressed with the results. Paired with Caribbean rice and peas, and (oven) jerk chicken. I have a smaller kitchen now so I will use walkerwoods next time I cook jerk. Which will be soon since this bread was so good.

  • Reply
    Stephanie
    July 30, 2014

    Hello! I’d like to try your recipe and only have regular yeast, not quick rise…can I use that?

    • Reply Fay & Angela
      Fay & Angela
      July 31, 2014

      Yes, you can use it. Just following the instructions on the package.

      • Reply
        carla
        August 17, 2014

        Thanks Fay for this recipe I’m definitely going to try it although baking is not my strong suit but I love trying new things.(Now if I could only make the patties to go with the bread Mmm!) Lol God bless

  • Reply
    lillian
    August 2, 2014

    I love Jamaican food! I will be making the coco bread and the rice and peas tonight. I will let you know how it comes out! Thanks for sharing your family recipes!

  • Reply
    Rita
    August 18, 2014

    Hi Faye
    Thank you for a lovely website and the wonderful recipes. I pass on recipes from my Jamaican heritage to my son as well (I live in the UK). But having run out of time to show him more before he went off to University, I searched and found your helpful recipes.
    However, I do have a gripe. Far too much sugar. So I cannot pass on the recipes to my son as they are. We, as people from the Caribbean, suffer disproportionately from diabetes, getting much worse due to overuse of sugar (insulin sensitivity issues), and the poor young people does not know any better. In fact, once you leave out all the un-necessary sugar, it tastes much better!
    Thanks :)

    • Reply Fay & Angela
      Fay & Angela
      August 24, 2014

      Hi Rita, traditional Jamaican recipes are full of goodness that isn’t always good for use. If you want to modernize my recipes by reducing that sugar I think you’ll still find them quite delicious. Fay

  • Reply
    Denise
    August 19, 2014

    Hi Faye,
    This is probably a silly question, but when you say all purpose flour does that mean plain flour?
    Thanks x

  • Reply
    October 23, 2014

    could you please tell me what tanya or coco is? I’ve tried to make a recipe using tanya, but it says it is coco in Jamaica??? Can’t remember the recipe, sorry. Please help.Shoshi

    • Reply Fay & Angela
      Fay & Angela
      October 25, 2014

      Hi Shoshi,
      Do you mean Taro? I don’t know what tanya is. In Jamaica we call Taro coco or dasheen. They are all the same root vegetable. For this recipe the coco refers to coconut milk used in the bread. I hope that helps.
      Blessings, Fay

Leave a Comment

Please type the characters of this captcha image in the input box

Please type the characters of this captcha image in the input box