Jamaican Coco Bread Recipe

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
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

Instructions

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!

Video Lesson: Click below to watch us make this recipe step by step.

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  • Angela

    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!

  • Joycelyn

    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.

  • Kat

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

  • Lorne

    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.

    • Cook Like A Jamaican

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

  • Britt

    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.

  • Urban

    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.

  • Stephanie

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

    • Fay & Angela

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

      • carla

        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

  • lillian

    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!

  • Rita

    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 🙂

    • Fay & Angela

      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

  • Denise

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

    • Fay & Angela

      Hi Denise, yes all purpose flour is what plain flour is called in the U.S. and Canada… same thing. Click here for more conversion information: https://cooklikeajamaican.com/conversions

  • Prenesha

    I have not been able to find Callaloo is there another set of greens I can use it its place that will taste good?

    • Fay & Angela

      Hi Prenesha,
      You can substitute fresh collard greens or kale. You can also use spinach but I find that spinach cooks much to quickly to be the best substitute.
      Blessings, Fay

  • Erica

    Hello, I made this today and it did not come out the way I remember coco bread tasting 🙁 I was really excited to make this and by mistake I added the whole 4 tbsp of better instead of just the 2 Tbsp does that affect it ?

  • Jonathan

    Hi Fay, I love the story of you and Eddie shopping on Sunday mornings. I grew up the only white boy in my school in Brooklyn NY. At that time, there was one, and only one, shop where you could get coconut bread and beef patties. I used to save my allowance for two weeks so I could go there and buy it for lunch instead of eating in the lunch-room at school. If I remember correctly, at that time I got .75 cents a week allowance. Coconut bread and patty every other week was like heaven for me.I\’m very excited to try and make this recipe tonight!

  • Jonathan

    followup: I made them! Because I have to make them gluten-free so my wife can eat them too, they are probably not even close to the real thing, but my 40+ year old memory is fuzzy enough to make me a happy man – but I will need work on the gluten-free flours mixture till I can come up with something closer to the intended results..

  • jaime Perkins

    thank you all for your nice recipe i enjoy looking them up. God bless you all.

  • Tiffany

    Thanks for this recipe! It’s the best homemade coco bread recipe I’ve found after looking for many years! The last time I had a good coco bread was from a Jamaican bakery in Queens, NY, about 20 years ago and I’ve been searching ever since. Your recipe comes closer than any other I’ve tried myself, or tasted at other Jamaican bakeries! Blessings!

  • Anica

    Hi A quick question can I baked the coco bread on an open fire? I am making jerk chicken and would love to serve it with fresh coco bread and coleslaw.

    • Fay & Angela

      Hi Anica,
      I have only baked coco bread in an oven. That doesn’t it can’t be done another way, though it does seem a little precarious. Let me know how it goes. Fay

  • Cook Like A Jamaican

    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

  • Fay & Angela

    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

  • Fay & Angela

    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

  • Fay & Angela

    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

  • Fay & Angela

    Hi Ms. Millie,
    How did you second batch turn out?