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:
Keeley Collins says
You have been popping up in my recipes to try . I literally just ate .. but after reading all these recipes (especially the coca bread ) .. I feel I could devour a whole pan lol . I can’t wait to try these !!!
Imma says
Hahaha glad to know that, You can prepare your calendar to try those recipe that could help you to stay organized:) Thank you so much for your love!
Nancy says
Subbed one cup of flour for white whole wheat flour. Made otherwise as directed. These rolls were fantastic. Great flavor and incredibly fluffy.
Imma says
Great to hear that, Thank you for your love and support:) Stay tuned for more amazing recipes.
Jess says
Really nice texture and flavorful bread. I’ll definitely make this again and again.
Amina says
Yippy, I am happy you like it that much. We have a variety of bread recipes you can try and create a collection for yourself as per your preference. Thank you!!!
msgtdoug says
Interesting… I love to bake and ALWAYS weigh my flour. So, I snatched two of your formulae. I am curious though…. in your Pani Popo formula, you list the flour as 448 grams equaling 3.5 cups of AP flour. In the Coco Bread formula that same AP lour amount was listed as 437 grams.
Amina says
I Googled how much a cup of flour weighs and I got different answers. One site said it weighs 120 grams and another said 125 grams. And it depends on if it’s sifted or not. Once you get to know the texture of the recipe, you can adjust the weight to your climate and preference. Thanks for trying out my recipes.❤️
Ndueso Etuk says
I love it and wish to try it soon.
Amina says
yes, you should try it, I am sure you would have this bread in your weekly routine. This is so good in taste:)
Terry says
Can you use flax eggs
Amina says
I don’t see why that wouldn’t work. Just make sure you knead the dough well. Please let me know how it works for you.
Julia says
Your recipe just popped into my Pinterest feed about a year ago, and I thought it looked interesting and easy enough. I had never had coco breads before, so didn’t know what to expect.
Oh my goodness! Not only was I in love, but every person who tries them is absolutely hooked! I made these for guests, for my parents, for my in laws, for extended family, as presents when visiting relatives, as breads for savoury foods and as dessert. They are a hit with everyone. I always double the recipe and end up with about 40 (small) ones, which last for a maximum of 45 minutes before they’re polished off.
Thank you so much for posting this. I’m keen to try some other recipes from your blog, but I can’t seem to pull myself away from the coco breads. One day, though…
Amina says
Sounds amazing!!! Thank you so much for your love and support. Try more recipes available on the blog and keep them astonished with your cooking skills. yuppie
Ouell Lee says
This turns out really well. Love it!
Amina says
Good to know. Thanks for the feedback.
Sofia says
Hi! Can I use instant yeast instead of rapid rise yeast? Excited to try this.
ImmaculateBites says
Yes you sure can.
Enjoy!
Mary says
Never tried this bread before, but I made this recipe today. Delicious bread, couldn’t taste the coconut though. Will tweak the recipe if I am going to use them for breakfast. Lovely, soft bread rolls will definitely make them again.
ImmaculateBites says
Hi Mary! Thanks for the feedback.
paulette says
I dont think its supposed to taste like coconut, just a flavor like putting vanilla in things
Imma says
No, it doesn’t have a strong coconut flavor, especially if you use refined coconut milk. You can add a dash of coconut extract if you want a stronger flavor.
Andrea Wallis says
On step 6 of the recipe instructions, can you leave it over night please? Just wanted to prepare in advance and only have half the instructions left to follow the next day?
Thanks
imma africanbites says
Hi, Andrea. You can leave it to rise overnight in your fridge to slow down the activity of the yeast. If you leave it to rise at room temperature that long, the dough could spoil since this one has milk and an egg. Please let the dough come to room temperature before baking it.
Lexy says
We eat coco bread about once a week from the local Jamaican bakery. I wanted surprise my boyfriend with some fresh baked coco bread. I made this recipe and while he was eating it, he had the biggest smile on his face!! This is better than the local bakery and I will be making my own from now on!!!
imma africanbites says
Awww. I’m imagining now that smile in every bite. I’m so glad this turned out great for you. Thank you for stopping by, Lexy.
Mercedes says
I can’t seem to find cocoa bread consistently here in Chicago, so my daughter asked me if I can make some. I found your recipe and I tell you they’re the best, deliciously, buttery fluffy softest I’ll never go back to buying them unless necessary. Thank you
imma africanbites says
Awww. Thank you, Mercedes. I’m so happy this turned out amazing for you.
Jel says
Is there a special reason you don’t let the yeast activate a little bit before adding rest of the ingredients ?
imma africanbites says
Hi, Jel. There’s no need to do that for this recipe since we are using a rapid rise yeast that dissolves and rises quickly.
Pati Major says
What kind of coconut milk did you use? Full fat?
imma africanbites says
Hi, Pati. Use the full-fat one.
Jay Nass says
Do you use regular for unsweetened coconut milk
Imma says
Yes, that works fine. Thanks:)