Tuesday, August 9, 2022

Coco Bread #BreadBakers

Made with coconut milk and just a touch of sugar, these yeast rolls are firm on the outside and soft on the inside.  They are the perfect accompaniment to your salad or soup.

Coco Bread

It's time for Bread Bakers.........

This month my friend, Sue of Palatable Pastime, is hosting and asked us to share recipes with coconut. I found this recipe for Coco Bread and then saw that Sue had also made a version of this recipe.  Great minds!!  Let's see what the others baked up for today..........
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

Coco Bread

This is a yeast bread but it reminded me of pita.  It is toothsome and delicious.  I served it as a side to a light dinner of Mock Turtle Soup one night and then served the leftovers warmed with jam for breakfast the next day.

coco bread

These little breads stayed fresh for 3 days on the counter in a sealed container.  They would make a great lunchbox addition as our minds start turning back to reality and the looming scoolyear.

Bread, Coconut,
Yield: 12 servings
Author: Wendy Klik
Coco Bread

Coco Bread

Made with coconut milk and just a touch of sugar, these yeast rolls are firm on the outside and soft on the inside. They are the perfect accompaniment to your salad or soup.
Prep time: 30 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 50 M


  • 1 c. coconut milk
  • 2 T. sugar
  • 4 T. butter, room temperature, cut into pieces
  • pinch of salt
  • 2 1/4 t. instant yeast
  • 1 egg
  • 3-4 c. flour
  • 3 T. butter, melted


  1. Place the cocunut milk, sugar, salt and butter in a small pan and heat over medium high heat, stirring, until butter is melted. Remove from heat and check temperature. When temperature returns to 105-110* pour into the large bowl of a stand mixer and stir in the yeast.
  2. Fit the mixer with the dough hook. Add the egg and mix into the yeast mixture.
  3. Add 3 cups of the flour, and mix on low until a soft dough is formed, adding the remaining cup of flour, 1/4 cup at a time, as/if needed.
  4. Once the dough is soft and a ball is formed, increase the speed and knead for about 5 minutes.
  5. Remove the dough ball, spray the bowl with olive oil, and return the dough ball to the bowl, covering with a damp towel. Set in a warm, draft free area to rise for an hour or two.
  6. When dough is doubled in size, punch down, and divide into 12 portions, approximantely, 3 oz. each.
  7. Roll each portion into a circle about 1/4" thick. Brush with melted butter, fold in half and brush with butter again.
  8. Place onto baking sheets that have been covered with parchment or a silicone mat.
  9. Bake in a preheated 350* oven for 15-20 minutes, until golden brown.


Adapted from a recipe found at Immaculate Bites

Nutrition Facts



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  1. This bread is so easy to make. And so much better than buying it stale or frozen at the market. It has way more uses than just Jamaican cuisine.

    1. I had never heard of it prior to this event so I thank you for that.

  2. The shape is so cute, like little pocket rolls!

    1. I swear, blogger doesn't like to remember me. ;)

    2. No matter Kellly because I remember you. Thanks for stopping in .

  3. These are so cute! Thanks for introducing me to them.

  4. These are so cute and delicious, would try theme!

  5. Yum! These have turned out great! Being a coconut lover, this bread has been on my list forever. I am following this making this weekend.


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