Jamaican Coco Bread (Gluten Free)

Learn how to make some Jamaican style coco bread. A soft and buttery bread that's perfect for any patty made from flour, yeast, sugar, butter, salt and coconut milk. My version is gluten free and free from dairy too.

Course Baked goods

Cuisine Jamaican

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 418kcal

Author Charla

Ingredients

1¼ cups coconut milk (295ml) warm
¼ cup vegan butter (28g) melted
1 large egg cracked
3 cups gluten free flour (408g) (IT MUST BE CAPUTO FLOUR!)
1 tablespoon instant yeast
½ tablespoon raw cane sugar
3 tablespoon soya protein isolate
1 teaspoon pink salt
4 tablespoon vegan butter softened
extra melted vegan butter for brushing/glazing

Instructions

Line and grease a baking tray with parchment paper and set aside.
In a small bowl, add the coconut milk, melted vegan butter , eggs and whisk then set aside.
In another bowl, combine the gluten free flour, instant yeast, raw cane sugar, soy protein isolate and pink salt then stir.
Make a well in the centre of the bowl.Pour the wet ingredients into the centre of the dry bowl.
Use your hands to knead and make a soft pliable dough, try not to add any flour, the softer the dough the lighter the coco bread will be.
Add the butter and work it into the dough, it will feel strange and very sticky at first but continue to knead it in (this will take a few minutes and a bit of perservance), again, try not to add any flour, alittle is fine but the dough should be soft but not extremely sticky.
Transfer the dough into a lightly greased bowl (with oil).
Cover with saran wrap/cling film.Leave to prove (preferably in a warm place) for 1-2 hours until the dough increases (it won't double) in size.
Once proved, transfer the dough onto parchment paper (you shouldn't need any flour).
Preheat the oven 180C/356F.Cut the dough into 4 or 6 equal parts (depending on the size that you want the bread to be).
Knead and then roll the dough in the palm of your hands until smooth and then repeat with the remaining dough.
Use a rolling pin to roll out each ball until it's almost an oval shape with ¼ inch in thickness on a piece of parchment paper.
Use a pastry brush to coat the top with vegan butter then fold over into a half moon.
Coat the remaining half (top side) with vegan butter.Place the dough on a baking tray, leaving a gap in between.
Repeat the above 4 steps with the remaining dough.
Bake in the oven for 12-14 minutes or until the bread is slightly golden brown.
Remove from the oven and brush once more with melted vegan butter.

Video

Notes

I highly recommend using CAPUTO flour for this coco bread recipe. I have NOT...I repeat I HAVE NOT tested any other flour to make the bread so if you choose to deviate from the recipe, than I cannot be responsible for the outcome.

I highly recommend serving the bread while it is still warm.

Please, please follow the recipe to the TEE, including kneading with the butter.

You should be able to get 6 coco bread in total, however, if you want to increase the size then split the dough into 4 instead of 6 portions.

You can freeze the bread for up to a month, when you are ready to use thaw out on the countertop overnight and re-heat (wrapped in the oven).

Use the baking time as a guide only, the bread will be light-slightly golden in colour.

Try not to use add too much flour when kneading the dough, the softer the dough the softer the coco bread, remember that!

You can purchase Caputo flour online at Amazon.

If you want to re-heat the bread, simply wrap it in aluminium foil and heat in the oven for a few minutes.

If you don't have instant yeast, then you dry yeast that needs to be activated, warm the coconut milk and whisk and leave for 5- 10 minutes.

Nutrition