Coco Bread Recipes

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JAMAICAN COCO BREAD

Make and share this Jamaican Coco Bread recipe from Food.com.

Provided by Nat Da Brat

Categories     Breads

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 8



Jamaican Coco Bread image

Steps:

  • Dissolve yeast and sugar in water then stir in milk, salt and egg.
  • Add 1/2 of the flour and stir, continue to add flour until you have a dough that can be turned out of the bowl.
  • Knead the dough for 10 minutes until smooth but firm.
  • Oil a clean bowl and turn the dough in it until coated.
  • Cover with a damp towel and let it rise for 1 hours Cut into 10 portions and roll each piece into a 6 inch diameter circle.
  • Brush with melted butter then fold in 1/2.
  • Brush with more butter and fold in 1/2 again.
  • Set breads on a oiled baking sheet and let them rise until they double in size.
  • Preheat oven to 425 F set a pan of hot water on the lowest oven rack.
  • Bake for about 12- 15 minutes or until golden brown (on upper rack, set to middle).

2 packages yeast
1 teaspoon sugar
1/4 cup warm water
3/4 cup warm milk
1 1/2 teaspoons salt
1 egg, lightly beaten
3 cups flour
1/2 cup butter, melted

COCO BREAD SANDWICH

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 5



Coco Bread Sandwich image

Steps:

  • Pre-heat oven to 350 degrees F. Slice roll through lengthwise. Layer ingredients evenly in the order shown above. Heat in oven until warmed through. Serve with warmed broth to dip sandwiches.

1 Coco bread roll
3 slices Boar's Head Jerk Turkey™ Breast
1 slice Boar's Head 3 Pepper Colby Jack™ cheese
1/3 cup Hungarian peppers, sliced
1/2 cup Beef broth

COCONUT BREAD

I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 11



Coconut Bread image

Steps:

  • In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

Nutrition Facts :

2 cups sugar
3/4 cup vegetable oil
4 large eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped walnuts

COCONUT BREAD

A wonderful accompaniment to a cup of tea/coffee, this coconut bread is a Caribbean recipe discovered in Barbados. The Raisin mix can be altered to include glace cherries

Provided by richardsutton

Time 1h15m

Yield Serves 12

Number Of Ingredients 0



Coconut Bread image

Steps:

  • Line a loaf pan with greaseproof paper and grease, set aside. Preheat oven to 350F.
  • Sift flour, baking powder and spices, set aside.
  • Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well with each addition. If you fear of splitting, a tb. of the flour mix can be added with each egg.
  • Add vanilla (and rum if using) to milk and add alternatively with flour mixture to creamed mix.
  • Fold in raisins and coconut. Sprinkle top with more coconut and sugar.
  • Bake for at 1 hr before testing doneness.

COCO BREAD

Coco bread is the Jamaican version of buttery and sweet yeast-risen dinner rolls. In New York City, they are often sold wrapped around a Jamaican beef patty with a slice of American cheese, but at Miss Lily's in Manhattan, the chef Adam Schop serves them with garlic butter flavored with thyme, a commonly used herb in the Caribbean. Note that the origin of the name coco bread is up for debate: Some say original recipes called for coconut milk, others that the dish is named after a similarly named brand of Jamaican butter.

Provided by The New York Times

Categories     breads, side dish

Time 3h

Yield 10 breads

Number Of Ingredients 11



Coco Bread image

Steps:

  • Make the garlic butter: Melt butter over low heat and add garlic. Raise the temperature slightly and cook just until butter is frothy; do not let the garlic brown. Remove from heat, add thyme and let steep for 5 to 10 minutes.
  • Make the bread: Dissolve the yeast and sugar in 1/4 cup/60 milliliters warm water and then stir in milk, salt and egg.
  • Add half the flour and stir, continuing to add the remaining flour until dough can be turned out of the bowl. (You may not need all of the flour.)
  • Turn out the dough onto a floured work surface. Knead dough for 10 minutes until smooth but firm. Transfer dough to an oiled, clean bowl. Cover with a damp towel and let rise for 1 hour.
  • Cut dough into 10 portions and roll each piece into a 6-inch diameter circle. Brush each piece with melted unsalted butter and fold in half. Lightly flatten each piece with the palm of your hand, brush again with melted unsalted butter, then fold in half again.
  • Place pieces on an oiled baking sheet, cover loosely with lightly greased plastic wrap and let them rise in a warm place until they double in size, about 1 hour.
  • Heat oven to 425 degrees and set a pan of hot water on the lowest oven rack. Bake bread on upper rack for 12 to 15 minutes or until golden brown. Use pastry brush to apply melted garlic butter to the coco bread while still hot.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 102 milligrams, Sugar 1 gram, TransFat 0 grams

1/2 cup/1 stick/113 grams unsalted butter
4 garlic cloves, minced
10 sprigs of thyme
2 packages/18 grams active dry yeast
1 teaspoon sugar
3/4 cup/180 milliliters whole milk, warmed
1 teaspoon salt
1 egg, beaten
3 cups/460 grams all-purpose flour
6 tablespoons/85 grams unsalted butter, melted
Oil, for baking sheet

COCONUT BREAD II

I got this recipe from my mother-in-law. Even people who don't like coconut love this sweet, yummy bread.

Provided by JEMR2

Categories     Bread     Quick Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 10



Coconut Bread II image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
  • Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 488.2 calories, Carbohydrate 60.2 g, Cholesterol 62.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 8 g, Sodium 212.6 mg, Sugar 35.1 g

2 cups white sugar
1 cup vegetable oil
4 eggs
2 teaspoons coconut extract
3 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cup shredded coconut

COCONUT BREAD

Taken from Wholefoodsmarket .com and posted for ZWT. "This Honduran staple, known as "pan de coco," is like a plump dinner roll. It's delicious served alongside a meal of rice, beans and fried plantains. Or enjoy a roll simply with a cup of coffee in the morning or afternoon. This recipe was inspired by Euceria Bernandez, a baker and Whole Planet Foundation microcredit client." 'Rest' times for the bread are NOT included in prep/cook time.

Provided by alligirl

Categories     Yeast Breads

Time 40m

Yield 8 rolls, 8 serving(s)

Number Of Ingredients 8



Coconut Bread image

Steps:

  • Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
  • Set aside until mixture is swollen and bubbly, about 15 minutes.
  • Mix flour and salt together in a large bowl.
  • Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
  • Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
  • Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
  • Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
  • Divide dough into 8 pieces and roll each into a ball.
  • Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
  • Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
  • Preheat oven to 350°F
  • Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.

Nutrition Facts : Calories 419.6, Fat 14.4, SaturatedFat 11.6, Cholesterol 11.4, Sodium 273.4, Carbohydrate 66.2, Fiber 2.7, Sugar 22.7, Protein 6.8

1/2 cup unsweetened finely grated coconut
2 tablespoons sugar
1 (1/4 ounce) package active dry yeast
1/2 cup warm water
3 1/2 cups flour, plus more for kneading
3/4 teaspoon salt
1 cup coconut milk
3 tablespoons butter or 3 tablespoons non-hydrogenated vegetable shortening, melted

CHOCO PAN DE COCO

Bryan Ford grew up in New Orleans, eating delicious, dense little pan de coco buns from the Honduran bodegas around town. But as a professional baker, he revisited the bread, using a sourdough starter to add dimension and texture, and even adding cocoa and chocolate chips to sweeten it up. In his cookbook, "New World Sourdough" (Quarry Books, 2020), he calls this version choco pan de coco. The key, according to Mr. Ford, is to bake with love and to celebrate the bread you make - not to compare your own bread to the one in the picture.

Provided by Tejal Rao

Categories     breads, project

Time 2h

Yield 1 (8- or 9-inch) loaf

Number Of Ingredients 13



Choco Pan de Coco image

Steps:

  • Build the levain: In a large bowl, mix the mature sourdough starter, flour and warm water until incorporated. Cover, and leave in a warm place for 3 to 4 hours, or until doubled in size. Use immediately, by going to Step 2, or refrigerate to use the next day.
  • Prepare the final dough: Combine the coconut milk and with a scant 1/2 cup/100 milliliters water, and warm gently in a pan over low heat or in the microwave until steaming. Transfer to a large bowl, and add 7 ounces/200 grams of levain, along with all the remaining dough ingredients. Using your hands, squeeze everything together. Turn out onto a clean work surface, and knead, using the palm of your hand to push the dough forward and your fingers to pull it back. Repeat until the dough is mostly smooth. Cover, and let ferment for 4 hours, then refrigerate for 12 hours.
  • Coat a loaf tin with 1 tablespoon coconut oil or butter, and set aside. Place the dough on a lightly floured work surface, divide into 6 pieces, and let rest for 20 to 30 minutes. Flatten the dough, fold the corners to the center and press down, then flip the dough to reveal a smooth surface, and tighten the dough into a ball by tucking the edges in with your palms.
  • Repeat with the remaining pieces, then place the pieces inside the tin, arranging in 2 rows of 3. Cover, and proof until dough rises by about a third, for 3 to 4 hours at room temperature.
  • To bake the bread, heat the oven to 375 degrees. Bake for 35 minutes, or until lightly brown and shiny on top, turning the pan once in the middle of cooking. Remove from the oven, let the bread rest in the hot pan for 20 minutes, then remove from the pan, and let cool for another 20 minutes.

2 ounces/60 grams mature sourdough starter
3/4 cup plus 2 tablespoons/120 grams bread flour
1/2 cup/110 milliliters warm water
3/4 cup plus 2 tablespoons/200 milliliters canned coconut milk
7 ounces/200 grams levain (about 1 generous cup)
1 3/4 cups/225 grams all-purpose flour
1 2/3 cups/225 grams bread flour
1 2/3 cups/125 grams unsweetened shredded coconut
Scant 1/3 cup/50 grams bittersweet chocolate chips
1/4 cup/25 grams Dutch process cocoa powder
2 tablespoons/30 grams softened unsalted butter or coconut oil, plus 1 tablespoon for greasing the pan
2 tablespoons/30 grams light brown sugar
2 teaspoons/10 grams kosher salt

CARIBBEAN COCONUT BREAD

This is one of my favorite recipes, handed down to me from my boss's recipe box. It is great as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel free to make it your own. Add nuts, raisins, coconut milk, or make it just how it is.

Provided by Anita

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13



Caribbean Coconut Bread image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
  • Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
  • Pour batter into the greased loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 62 g, Cholesterol 48.7 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 309.4 mg, Sugar 39 g

1 teaspoon butter, softened
1 ¾ cups all-purpose flour
1 ½ cups white sugar
1 cup shredded coconut
1 teaspoon baking powder
¾ teaspoon salt
2 eggs
⅓ cup low-fat milk
¼ cup water
¼ cup canola oil
1 ¼ teaspoons coconut extract
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

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