Jamaican Coco Bread

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For a traditional Jamaican meal, serve with ackee. Can’t find it? Order it online.


  • 2 packets yeast
  • 1 teaspoon organic cane sugar
  • 1/4 cup warm water
  • 1 medium egg, beaten
  • 1 cup warm milk
  • 1 teaspoon sea salt
  • 3.5 cups white flour*
  • 1/2 cup unsalted butter, melted
  • 1/4 cup shredded coconut


  1. Whisk together the yeast, sugar and water.
  2. Add the beaten egg and stir into the mixture. Stir in the milk and sea salt.
  3. Stir in 2 cups of flour. Slowly add more flour until the dough becomes too stiff to stir.
  4. Sprinkle a clean surface with flour, and turn out the dough onto the surface. Knead the dough for about 10 minutes until it is smooth. Form the dough into a large ball.
  5. Transfer the dough to a clean bowl and drizzle the dough with about 1 tablespoon of the melted butter. Roll the dough in the bowl until it is coated with butter. Cover the bowl with a damp towel and put the bowl in a warm place (by a radiator or even insulated with a down jacket) to rise for about 1 hour.
  6. When the dough has doubled in size, preheat the oven to 425. Grease a baking sheet or layer it with parchment paper.
  7. Sprinkle a clean surface with flour again. Uncover the dough and divide it into 10 pieces. Use a rolling pin to roll each piece into a circle about a 1/2 centimeter thick.
  8. Brush the surface of the dough with the melted butter and then fold it in half. Brush the surface facing up again with melted butter. Transfer the coco bread to the baking sheet. Repeat for all 10 pieces.
  9. Sprinkle the top of the coco bread with coconut shreds.
  10. Place the bread on the bottom oven rack and bake for about 15 minutes, until it turns golden brown.


*Farmer Ground Flour is original native grain four and milled locally. As a result it gave it a lovely integral, whole-wheat look and flavor. If you don’t have affordable, artisanal flour, try using half whole wheat flour and half white flour.