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Coco Bread Recipe

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4 from 26 reviews

  • Author: Sophia
  • Total Time: 1 hour 40 minutes (including rising time)
  • Yield: 10 coco bread buns

Description

Coco Bread is a soft, slightly sweet, and buttery Caribbean bread made with coconut milk and enriched with butter. Perfect as a snack or sandwich bread, its tender texture comes from a soft dough and the rich flavors of coconut milk and butter. This recipe yields fluffy, golden buns with a subtle coconut aroma, ideal for pairing with savory fillings or enjoying on their own.

Ingredients

Wet Ingredients

  • 1 cup (240ml) coconut milk
  • 4 tablespoons (56g) unsalted butter
  • 1 large egg
  • 3 tablespoons (42g) or more unsalted butter, melted (for brushing)

Dry Ingredients

  • 2-3 tablespoons (25g-37.5g) sugar
  • 1 teaspoon (5g) salt
  • 1 envelope (2 ¼ teaspoons) rapid rise yeast
  • 3 ½ – 4 cups (437.5g – 500g) all-purpose flour

Instructions

  1. Prepare baking sheet: Line a large baking sheet with parchment paper and spray it with baking spray. Set aside.
  2. Warm liquids: In a medium bowl, combine the coconut milk, sugar, salt, and butter. Heat in the microwave for about 30 seconds or until the butter melts, being careful not to boil or overheat the mixture.
  3. Mix yeast and egg: Pour the warm mixture into a large mixing bowl, add the yeast, and stir. Then incorporate the egg until fully combined.
  4. Add flour and form dough: Gradually stir in the flour until a soft dough forms, using less flour if needed to keep it tender.
  5. Knead dough: Place the dough on a lightly floured surface and knead gently for 3-4 minutes to develop the gluten.
  6. First rise: Transfer the dough to a greased bowl, turning once to coat. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours, until doubled in size. Then punch the dough down.
  7. Shape dough: On a lightly floured surface, divide the dough into about 10 equal pieces and roll each into a ball.
  8. Roll out dough: Using a rolling pin, flatten each ball into a 6-7 inch diameter circle about ⅛ to ¼ inch thick.
  9. Butter and fold: Brush the surface of each dough circle with melted butter, fold in half, then brush again with butter. Place the folded dough on the prepared baking sheet. Repeat for all pieces.
  10. Final rest: Let the shaped dough rest for 10-15 minutes before baking.
  11. Bake: Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the tops are nicely browned.
  12. Cool and finish: Remove coco bread from the oven and let cool for about 5 minutes. Optionally brush with more melted butter. Serve warm or cool completely before freezing or storing.

Notes

  • Make sure the liquid mixture is warm but not hot to avoid killing the yeast.
  • Adjust flour quantity to achieve a soft but manageable dough; too much flour will make the bread tough.
  • The resting time before baking helps dough relax and improves texture.
  • Brush with melted butter after baking for a richer flavor and softer crust.
  • Store baked coco bread in an airtight container or freeze for longer storage. Reheat in the oven before serving.
  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Caribbean

Find it online: https://sophiasrecipe.com/coco-bread-recipe/