Coco Bread — Print Recipe — The Culinary Codex

A soft, pillowy folded bread enriched with coconut milk and butter, designed to be split open and stuffed with a Jamaican beef patty.

Ingredients

1 Mix flour, yeast, salt, and sugar. Add warm coconut milk, softened butter, and beaten egg. Knead ten minutes until soft and smooth.
2 Place dough in a greased bowl, cover with a damp towel, and let rise for one hour until doubled in a warm location.
3 Divide into eight pieces. Roll each into an oval about fifteen centimeters long and half a centimeter thick.
4 Brush each oval generously with melted butter. Fold in half, pressing edges gently so they stay together during baking.
5 Place on a greased baking sheet two centimeters apart. Cover and let rise thirty minutes until puffy and soft to touch.
6 Bake at 180C for fifteen minutes until golden. Brush tops with butter immediately out of the oven for a glossy finish.

Did You Know?

A beef patty stuffed inside a coco bread is called a "patty and coco bread" and is considered Jamaica's ultimate portable lunch.