The Legit Jamaican Coco Bread Recipe

Melt and cool 4 tablespoons of butter

In a large bowl combine egg, coconut milk, yeast, salt, sugar and 4 tablespoons of butter

Add 4 cups of flour to wet ingredients 1 cup at a time. Mix to combine and incorporate all the flour. The mixture should start to become solid but still very moist and sticky.

Turn the dough out on a floured surface and gently kneed for 3-4 minutes. The dough ball will still be very soft but not sticky to the touch.

Place dough in a lightly greased bowl and cover with a kitchen towel or moist paper towels for 90 minutes.

Return the dough to a floured surface and divide it into 12 pieces. CWA Note: 12 pieces is ideal. I rarely get 12. sometimes 10 sometimes 13. The biggest point is don't stress it.

Roll each dough ball out to approximately 1/8 inch thick. Brush the dough with butter then fold the dough circle in half. Then brush top with butter. Place coco bread on a lined or greased tray.

Allow coco bread to rest for 25 minutes

Pre-heat oven to 375 degrees

bake for 20 minutes