Recipes Bread + Dough Jamaican Coco Bread 1 Review Some of the bright and complex flavors beloved throughout the Caribbean islands take a backseat to this Jamaican coco bread that boasts a delicately sweet taste as well as an ethereally moist crumb. This recipe uses coconut oil in lieu of the more traditional butter, a substitution that amps up the favor of the namesake ingredient: coconut. By Brigid Washington Published on June 30, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland Active Time: 25 mins Total Time: 2 hrs 5 mins Yield: 8 Ingredients 6 tablespoons unrefined coconut oil, plus more melted oil for greasing and brushing 1 cup full-fat well-shaken and stirred coconut milk (from a 13.5-ounce can) 1/4 cup granulated sugar 1 teaspoon kosher salt 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) 1 large egg, lightly beaten 3 1/2 cups (about 14 7/8 ounces) all-purpose flour, plus more for dusting and rolling Directions Lightly grease a large bowl with melted coconut oil, and line a large rimmed baking sheet with parchment paper. Add coconut oil, coconut milk, sugar, and salt to a medium-size microwaveable bowl; microwave on HIGH until sugar is dissolved and oil is melted, about 1 minute. (Or heat mixture in a small saucepan over low heat for 1 minute.) Stir to combine. Stir in yeast and egg. Add flour to coconut milk mixture, and stir together to form a soft dough. Transfer dough to a lightly floured surface, and gently knead until dough is smooth and well combined, about 2 minutes. Resist the urge to add more flour—the softer the dough, the lighter and more tender the coco bread. Place dough in greased bowl; cover lightly with a clean kitchen towel. Let dough rise in a warm place (75F), until doubled in size, about 1 hour. Preheat oven to 350°F, placing rack in middle position. Punch down dough, and transfer to a lightly floured surface. Using a bread knife or bench scraper, cut dough in half; cut each half into 4 equal portions. Shape each portion into a ball, and roll each into a 6- to 7-inch oval about the size of your hand. Oval should be about 1/4-inch thick. Brush surface of each oval with melted coconut oil, and fold in half crosswise to form a semicircle. Brush tops with more melted coconut oil. Place folded dough 1 to 2 inches apart on prepared baking sheet; let rest at room temperature 15 minutes. Bake in preheated oven until light brown, about 17 minutes. Let cool 5 minutes before serving. Serve warm. Rate it Print