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Coconut Milk Coco Bread Recipe

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★★★★★

4.9 from 86 reviews

This Coco Bread recipe is a soft, slightly sweet, and buttery Caribbean bread made with coconut milk and enriched with melted butter. It’s perfect for breakfast or as a side to your favorite dishes. The dough is tender and fluffy, achieved by using coconut milk, yeast, and a careful kneading and rising process. After shaping, the bread is brushed with butter before baking to develop a golden crust and a rich flavor. Serve warm or store for later enjoyment.

Ingredients

Scale

Wet Ingredients

  • 1 cup (240ml) coconut milk
  • 4 tablespoons (56g) unsalted butter
  • 1 large egg
  • 3 tablespoons (42g) unsalted butter, melted (for brushing)

Dry Ingredients

  • 2–3 tablespoons (25g-37.5g) sugar
  • 1 teaspoon (5g) salt
  • 1 envelope (or packet) or 2 ¼ teaspoons rapid rise yeast
  • 3 ½ – 4 cups (437.5g-500g) all-purpose flour

Instructions

  1. Prepare the Baking Sheet: Line a large baking sheet with parchment paper and lightly spray it with baking spray to prevent sticking. Set aside.
  2. Heat Coconut Milk Mixture: In a medium bowl, combine the coconut milk, sugar, salt, and butter. Heat in the microwave for about 30 seconds or more until the butter is melted. Be careful not to let the mixture boil or overheat.
  3. Add Yeast and Egg: Pour the warm coconut milk mixture into a large mixing bowl. Add the rapid rise yeast and stir to combine. Then add the egg and mix well.
  4. Incorporate Flour: Gradually stir in the all-purpose flour to form a soft dough, using the lesser amount of flour if possible. Using less flour will yield a tender coco bread.
  5. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 3 to 4 minutes until smooth and elastic.
  6. First Rise: Place the dough in a greased bowl, turning it once to coat with oil. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until doubled in size.
  7. Shape the Dough: Punch down the risen dough and transfer to a lightly floured surface. Cut into about 10 equal pieces and roll each piece into a ball.
  8. Roll Out Each Piece: Using a rolling pin, flatten each piece into a circle about 6-7 inches in diameter and 1/8 to 1/4 inch thick.
  9. Butter and Fold: Brush the surface of each flattened dough circle with melted butter, then fold in half and brush again on the outer surface.
  10. Arrange on Baking Sheet: Place each folded dough piece seam side down onto the prepared baking sheet. Repeat for all pieces.
  11. Second Rest: Allow the dough to rest for about 10 to 15 minutes to slightly rise again.
  12. Bake: Preheat the oven to 350°F (175°C). Bake the coco bread for 15 to 20 minutes or until nicely browned on top.
  13. Cool and Finish: Remove the bread from the oven and let cool for about 5 minutes. Brush again with melted butter if desired for extra flavor and shine.
  14. Serve or Store: Serve warm or allow to cool completely. Coco bread can be frozen when cool and reheated in the oven before serving.

Notes

  • Use rapid rise yeast for a quicker, more reliable rise.
  • Do not overheat the coconut milk and butter mixture to avoid killing the yeast.
  • Keeping the dough soft leads to a tender bread texture.
  • Brush with melted butter again after baking for added richness and moisture.
  • Store leftovers in an airtight container or freeze for longer storage.
  • Reheat frozen coco bread in a warm oven to restore freshness.

Keywords: Coco Bread, Caribbean bread, coconut milk bread, soft bread, homemade bread, sweet bread

Find it online: https://kochenmitviktoria.com/coconut-milk-coco-bread-recipe/