November 18, 2017

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!
 
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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

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