If King’s Hawaiian Original Sweet Rolls and pita were to have a baby, Jamaican Coco Bread would be the result!
Jamaican Coco Bread is a popular staple on the island and other parts of the Caribbean. It is easy to make. Light, buttery and soft. It is primarily made with flour and coconut milk. There’s only one other place I’ve had bread almost identical to this.
Living in Miami, a lot of boaters used to make the 2 hour trip across the gulfstream to Bimini. It’s a small, but popular island, in the Bahamas. People would make the trip primarily to go fishing for Mahi-mahi, tuna and wahoo.
However, the trip was never complete without docking in Bimini and making a quick trip to Nate’s Bimini Breads. He carried on the tradition of his late mother, who started baking the bread in the early 1970s.
Because coconut palms are so well suited to subtropical climates and tolerant to salt water and hurricanes, they grow in abundance in South Florida and all the Caribbean islands. The health benefits are numerous too.
Rather than use precious water, most islanders utilized the bountiful availability of coconut milk to make their bread.
In the Philippines, where I spent 6 years of my youth, the Coconut tree was called the “Tree of Life.” It’s because of the endless products derived from its various parts. They used to say that if you’re stranded in a desert island all you have to do is find a coconut tree and you could survive.
The Jamaican Coco Bread recipe also uses coconut milk, which adds a touch of sweetness to the bread.
With readily available ingredients at your local grocery store, you have to try this recipe. It’s a winner.
Jamaican Coco Bread
DESCRIPTION
INGREDIENTS
Ingredients
- 1 cup coconut milk
- 3 tablespoons sugar
- 4 tablespoons butter (unsalted )
- 1 teaspoons salt
- 2 ¼ teaspoons yeast (1 packet rapid rise )
- 1 egg
- 3 ½ – 4 cups all-purpose flour
- 3 tablespoons butter (unsalted, melted)
INSTRUCTIONS
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 .
Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
