Coco Bread (Soft & Buttery Jamaican Coco Bread recipe)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can mimic the flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural and can enhance flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a great egg substitute for binding.

Mix warm coconut milk and instant yeast in a bowl, let sit until frothy, about 5 minutes.

Combine flour, sugar, and salt in a large mixing bowl.

Add melted butter to the dry ingredients.

Pour in the yeast mixture and mix until a dough forms.

Knead the dough on a floured surface until smooth.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled.

Preheat the oven to 350°F (175°C).

Punch down the dough and divide it into equal portions.

Roll each portion into an oval shape, about 1/4 inch thick.

Fold the dough over to create a pocket and place on a baking sheet.

Cover and let rise for another 30 minutes.

Bake in the preheated oven for 18-20 minutes until golden brown.

Cooking Techniques

Spice Level:

Allergens