The Best Cocobread EVER!

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine is often cheaper.

Combine warm water and yeast in a bowl; let sit until frothy, about 5-10 minutes.

In a large bowl, mix flour, brown sugar, salt, and instant yeast.

Add the frothy yeast mixture, coconut milk, whole milk, and melted butter to the dry ingredients.

Knead the dough on a floured surface until smooth, about 5-7 minutes.

Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled, about 1-2 hours.

Preheat the oven to 350°F (175°C).

Punch down the risen dough and divide it into equal portions.

Roll each portion into a circle, about 1/4 inch thick.

Fold the edges of the circle towards the center to create a pocket, sealing the edges.

Place the cocobread on a baking sheet lined with parchment paper.

Brush the tops with melted butter for a golden finish.

Bake in the preheated oven for 20-25 minutes, until golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens