Jamaican Coco Bread

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) bread flour 1 cup (125g) bread flour
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 2 teaspoons instant yeast 2 teaspoons instant yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1/4 cup (20g) grated coconut 1/4 cup (20g) grated coconut

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 36g, 4g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the instant yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, coconut milk, melted butter, and grated coconut to the dry ingredients. Mix until a soft dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Punch down the dough and divide it into 8 equal portions. Shape each portion into a round ball.
7. 7.
   Place the dough balls on a baking sheet lined with parchment paper, leaving some space between them. Cover with a kitchen towel and let them rise for another 30 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Bake the coco bread for 15-20 minutes or until golden brown.
10. 10.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Grated coconut — Use fresh or frozen grated coconut for the best flavor. If using frozen, make sure to thaw it before adding it to the dough.

Tips & Tricks

• For a richer flavor, you can substitute some of the water with additional coconut milk.
• If you prefer a sweeter bread, you can increase the amount of sugar to your liking.
• To achieve a crispy crust, brush the tops of the coco bread with melted butter before baking.
• Coco bread is best enjoyed fresh and warm, but you can store leftovers in an airtight container for up to 2 days.
• To reheat the bread, wrap it in aluminum foil and warm it in a preheated oven for a few minutes.

Serving advice

Serve Jamaican Coco Bread as a delicious snack on its own or use it to make flavorful sandwiches with fillings like jerk chicken, curried goat, or even a classic BLT.

Presentation advice

Present the coco bread on a wooden cutting board or a colorful plate to showcase its golden-brown crust. You can also sprinkle some grated coconut on top for an extra touch of tropical flair.