I don’t know who came up with the idea to stuff a Jamaican beef patty into a coco bread but that’s how we like it!
All that dough makes it very filling, but my husband doesn’t seem to mind. On Saturday mornings when Eddie and I were a young couple, we’d go to the market to buy fresh vegetables, fish and meat. The outing would always end with a trip to the bakery to buy beef patties to eat in the car on the way home. Eddie would get one patty for me and two patties stuffed into two coco breads for himself! He’d then wash them down with a bottle of cola champagne.
Eddie can’t eat like that anymore, but he definitely loved taste testing this recipe for me. I tested this Jamaican coco bread recipe three times before coming up with one that I think is good enough to share with all of you! I think it tastes better than any coco bread you can buy in a bakery. I hope you do too!
Angela Lawrence considers herself a “foodie” who feels lucky to live in Toronto, a multicultural city that offers every cuisine imaginable. She is a communications executive with years of experience as a brand strategist and magazine editor, including leading custom magazines for Kraft Foods and the Home Depot.
With Cook Like a Jamaican she is excited to be building a website that brings together her love of family, food, writing and photography! Angela is the Jamaican culinary expert for 196 flavors. You can read more about her on the exclusive interview she gave to 196 flavors.
- 4½ cups all-purpose flour , divided
- 2 tablespoons sugar
- 1 teaspoon salt
- 2½ teaspoons quick-rise yeast
- 14 oz. coconut milk
- 4 tablespoons butter , melted
Mix 4 cups (500g) flour, sugar, salt and yeast together and set aside.
Warm coconut milk until it is more than lukewarm but not too hot. You can test it on the back of your hand or use a thermometer to reach 114F/45C.
Add 2 tablespoons (30g) of melted butter to the warm coconut milk and stir.
- Add the liquid to the dry ingredients and combine to make a soft, sticky dough.
Flour working surface and place the dough on top.
- Knead dough, flouring the surface as needed, until dough is smooth and soft (about 10 minutes).
- Brush bowl with melted butter and place dough inside. Cover with plastic wrap or parchment paper and a damp tea towel.
- Place bowl in warm spot for 60 to 90 minutes or until it doubles in size.
Preheat oven to 375F/180C. Roll dough and cut into smaller squares to make individual coco breads.
Roll each square until ⅛ inch (3mm) thick; brush dough with melted butter and fold over. Use a medium bowl to cut in a semi-circle.
- Repeat last step to make more; place each on parchment-lined baking sheets and brush the tops of the dough with melted butter.
- Place baking sheets in warm spot for 10 minutes so dough can rise; place sheets in oven for 15 to 20 minutes or until golden brown.