Coco Bread – a popular staple bread in Jamaica and other parts of the Caribbean made primarily with flour and coconut milk, then slightly sweetened just to tickle your tastebuds. Buttery, slightly sweet with a spot on firmness on the outside and softness on the inside. Great for breakfast, lunch, snacking or even as dinner!
Whoever invented these Jamaican Coco Bread must have been a serious sandwich lover! It’s firm enough to hold any filling you could possibly think of while still giving you that notable softness on the inside that we all love in a bread. And did I mention that it is shaped to form like a folded bread so you can easily fill it?
Hats off to the brains behind this bread. You’re truly a food genius! You’ve just earned a new big fan!
What is Coco Bread?
If the Americans have these Easy Dinner Rolls, well the Jamaicans have their Coco Bread. Although it’s not pointed out straight on why it was named as such, it could probably because it’s primarily made with flour and coconut milk just like this popular Samoan Coconut Bread Rolls a.k.a Pani Popo. Perhaps we all could agree on how coconut milk makes an incredible basketful of buns and rolls.
What Does Coco Bread Taste Like?
Think of Hawaiian Sweet Rolls, but a little bit denser. Coco bread is buttery and slightly sweetened with a note of coconut milk. But if you’re on the sweeter side of the spectrum, feel free to adjust the sugar.
Coco Bread Ingredients
You don’t have to worry. In fact, you’d probably have all the ingredients waiting to be taken out of your pantry. All you need are just 8 SIMPLE INGREDIENTS and you’re off to make a big batch of this for weekend sandwiches or lunches.
Here’s an overview of what you’ll be needing:
- coconut milk
- unsalted butter
- sugar
- egg
- salt
- rapid rise yeast
- unsalted butter
Can You Make It Ahead of Time?
Absolutely! In fact, I have some already frozen in my freezer. I’m just going to reheat a few of them on Saturday morning and BAM, hearty Jamaican breakfast on my table!
What I do to make it ahead, is to bake them as directed below. Then leave them to cool down completely and line in a single layer on a parchment-lined sheet pan and flash freeze for an hour or until hard enough to touch. When already frozen, transfer them in a freezer-safe container bag, label and freeze for up to 2 months.
How To Reheat Coco Bread?
When ready to serve again, reheat your frozen coco bread by placing them snuggly in a baking dish or in a baking sheet pan, brush with melted butter and bake until warm enough for about 7-10 minutes in a 350°F oven.
What To Serve with Coco Bread?
You may enjoy these easy homemade coco bread as it is, like I do, or pair with any of the following:
….and a whole lot more. Feel free to enjoy it just the way you’d like to enjoy your sandwich. I’m pretty sure you could come up with a whole bunch of lists. 😉
More Jamaican Recipes to Explore
- Jamaican Beef Patties
- Brown Stew Chicken
- Ackee and Saltfish
- Jamaican Easter Spice Bun
- Callaloo
- Jamaican Jerk Chicken
Other Bread Recipes that You’ll Love
How To Make Coco Bread
Line a large baking sheet with parchment paper, spray with baking spray. Set aside. In a medium bowl combine Coconut milk, sugar, salt, and butter. Heat in the microwave for about 30 seconds or more, until butter melts. Do not let it boil or overheat. Pour into a large mixing bowl, add yeast, mix. Then add the egg.
Stir in flour to form a soft dough, err on the side of less flour. Soft dough results in tender coco bread. Turn dough on a lightly floured surface and knead for 3-4 minutes. Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until doubled. 
Punch the dough down. Transfer dough to a lightly floured board or surface. Cut the dough into about 10 equal pieces and roll each dough into a ball.
Roll each piece with a rolling pin to about 6-7 inch diameter and about ⅛-¼ inch thick. Brush the surface of the dough with melted butter, then fold the dough in half and brush again. Place onto dough on prepared pan and repeat with remaining pieces, until done. Let it rest for about 10-15 minutes.
Bake in a 350 F preheated oven for about 15-20 minutes, or until nicely browned on top. Remove from the oven and let cool for about 5 minutes. Brush again with butter, if desired. Serve warm or allow to cool. You may freeze when cool and reheat in the oven.
Watch How To Make It
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Coco Bread
Ingredients
- 1 cup (240ml) coconut milk
- 2-3 tablespoons (25g-37.5g) sugar
- 4 tablespoons (56g) unsalted butter
- 1 teaspoon (5g) salt
- 1 envelope (or packet) or 2 ¼ teaspoons rapid rise yeast
- 1 large egg
- 3 ½ - 4 cups (437.5g-500g) all-purpose flour
- 3 tablespoons (42g) or more unsalted butter , melted
Instructions
- Line a large baking sheet with parchment paper, spray with baking spray. Set aside.
- In a medium bowl, combine coconut milk, sugar, salt and butter. Heat in the microwave for about 30 seconds or more, until butter melts. Do not let it boil or overheat.
- Pour into large mixing bowl, add yeast, mix. Then add the egg.
- Stir in flour to form a soft dough, err on the side of less flour. Soft dough results in tender coco bread.
- Turn dough on lightly floured surface and knead for 3-4 minutes.
- Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until doubled. Punch the dough down.
- Transfer dough to a lightly floured board or surface. Cut the dough into about 10 equal pieces and roll each dough into a ball.
- Roll each piece with a rolling pin to about 6-7 inch diameter and about ⅛-¼ inch thick.
- Brush the surface of the dough with melted butter, then fold the dough in half and brush again. Place onto dough on prepared pan and repeat with remaining pieces, until done.
- Let it rest for about 10-15 minutes.
- Bake in a 350 F preheated oven for about 15-20 minutes, or until nicely browned on top.
- Remove from the oven and let cool for about 5 minutes. Brush again with butter, if desired.
- Serve warm or allow to cool. You may freeze when cool and reheat in the oven .
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Jo-Gianna Hall says
This recipe turned out really well. For some reason, I expected it to unfold but it didn’t. Much appreciated.
Leah Cabrera says
Wondering what I can replace the salted butter with if I have a dairy allergy? This looks so good, cannot wait to try it!
ImmaculateBites says
Replace with coconut oil.
Kim B says
The instructions we’re great, easy to follow. The bread came out soft and fluffy. I wish it was a bit more chewy, like a Hawaiian roll type consistency, but it was really good. Mine wasn’t sweet at all though. I added almost 3TB of sugar, but it wasn’t enough. Next time I’ll double it I ended up brushing them with honey butter while they were warm at that helped.
ImmaculateBites says
Thanks for the feedback .
Pearl says
I am a Jamaican. I love to bake cakes and bread. I have been thinking of making Coco bread for a long time. My daughter found this recipe and shared with me. I tried today. This is a superb Coco Bread Recipe. I use bread flour and add more liquid. (280ml)
The bread was soft and delicious. I will be making more as they are quicker than making the traditional bread. They are delicious on their own or with your favourite fillings . 10********! Thanks for posting.
imma africanbites says
Yaaay! This comment means a lot to me. Thank you for taking the time to let me know. Have a great week ahead!
Surina Van As says
I am wandering if gluten free flour would word with this recipe?
Diane says
Thank you for posting this recipe..can you please tell me the quantity of yeast in grams …I’m in Australia and our yeast packs or sleeves are usually 7 grams …is this enough for your recipe?
imma africanbites says
Hi, Diane. Yes, 2 1/4 teaspoon or 1 packet of yeast is 7 grams.
Laura says
Hi! My mom is Jamaican and told me to try making coco bread. Never had the chance to get some in Jamaica but this recipe turned out soooooooo good!!! We absolutely loved it, thanks for sharing!
Lenie says
Why do my coco bread open up when baking?
ImmaculateBites says
It’s suppose to do that. So you can stuff it with patties or any protein.
Dee says
I got 12 and was so careful with the sizing. I buttered the whole circle and folded it then buttered the outside. Some stayed folded while some completely opened up like Lennie said. Should I have buttered only one half or pushed the recipe down tight so it wouldn’t open up like that?
ImmaculateBites says
I usually butter the whole piece and fold . It comes out just like it in the photos. Hope this helps
Rashmi says
Imma, sounds and looks so tempting! I am allergic to egg. What can I use to substitute?
ImmaculateBites says
It sure is . Add about 1/4 cup plain yogurt.
Rashmi says
Thank you!
David says
Hi, can I use coconut cream instead of coconut milk.
ImmaculateBites says
Yes you sure can.
Angela says
Very easy recipe to follow. Tried it last night and I absolutely love it!
ImmaculateBites says
Thanks so much!!
Kalisha says
My family was literally fighting over this bread! It turned out well even though I made a few changes so my vegan sister could eat some. Next time I will have to make a double batch.
ImmaculateBites says
So happy to hear it worked out well for the family. Thanks for the feedback.
Helen says
Hi. Can I let it rise in the refrigerator overnight? I’d like to make them for breakfast.
ImmaculateBites says
You have to get it to rise first .Shape and place in a single layer . keep in the fridge and bake it in the morning.
Mimi says
Tried these and my family loved them. Thanks for the easy to follow recipe.
ImmaculateBites says
Thanks. Glad it worked out well for you
Andria says
Made these for the first time. I doubled the quantity as I knew my family would like to partake. Great recipe, they came out well. Can’t wait to make another batch! ( Don’t think I’ll tell anyone )so I can freeze some.
ImmaculateBites says
Hahahah. Don’t worry, I won’t tell ;). Glad you loved it, Andria!
Jo-Gianna Hall says
Hi! I’m wondering if I could use this recipe to make an entire loaf of bread
ImmaculateBites says
Hello Jo-Gianna!
Yes you sure can.
Zoya says
I am very excited to find your website…and this recipe! Also excited to see you have a recipe for Jamaican patties. In Jamaica,,, “Patty and Coco Bread” goes hand in hand. Patties usually have a very flaky crust…do you know how I could make the crust a little flakier? I am definitely going to try both your recipes…it will make me feel like I am back home in Jamaica!
ImmaculateBites says
Hi Zoya! Welcome to my blog :). It is great to have you here. I can’t wait for you to try out these recipes.
In order to have a flakier crust, you can add a little more butter and take out an equivalent amount of milk. Do let me know how this works out for you.