Name: Pull Apart Jamaican Coco Bread
Prep time: 45 min
Cook time: 20 min
Total time: 4 h 4 min
Ingredients: 2 Tablespoons coconut oil, room temperature, divided; 1 cup coconut milk; 2 Tablespoons sugar; 4 tablespoons Caribbean spiced butter (see recipe below); 1 teaspoon salt; 1 envelope (or packet) or 2 ¼ teaspoons rapid rise yeast; 1 large egg; 3 ½ - 4 cups all-purpose flour, plus more for dusting and rolling; 4 Tablespoons butter, melted; 1 stick salted butter, softened to room temperature; 1 tsp black pepper; 1 tsp cayenne or smoked paprika; 1 tsp curry powder; 1 tsp garlic powder; 1 tsp Chinese 5-spice; 2 tsp allspice

This post is sponsored by Karibe Cookware. I received compensation, but all words and opinions are mine.

Coco bread is the Jamaican answer to American-style yeast rolls. The bread is made with flour, sugar, salt, yeast, butter, and coconut milk. Nestled in the Karibe 12" cast-iron skillet and baked until puffy and golden brown, each roll is slightly sweet due to the addition of granulated sugar and full-fat coconut milk.

Sometimes the bread is split and filled with a Jamaican patty (a golden-hued pastry filled with highly spiced meat, cheese or vegetables) to create a highly satisfying sandwich. In order to create a new twist on this classic, I also made a Caribbean spiced butter that can be slathered inside each roll make a unique Caribbean take on a sandwich.

I stay constantly inspired by African and Caribbean food cultures and that's the number one reason why I partnered with Karibe Cookware, a black-owned company based in New Jersey. I am happily and wholeheartedly excited to showcase the new 12" cast iron skillet and share examples of the diversity of recipes you can follow using Karibe Cookware cast iron for meals in your own kitchen.

This skillet is the largest cast iron piece Karibe offers. With proper seasoning, over time this high-quality skillet becomes nonstick, durable and will solidify the fact that this skillet is a must have in your kitchen or to give as a gift this holiday season. It's large size is perfect for large batch cooking, intimate dinner parties and classic down-home southern cooking.

Look at the crumb on that BREAD! OMG! Perfection!

My first time having Jamaican food was during my culinary school residency in South Florida. Most recently, I had some Caribbean-tinged soul food in Harlem, but none of that prepared me for how much I would enjoy making my own coco bread. I can't stop savoring its pillowy texture and buttery flavor. Other than sandwiches and snacking, coco bread is perfect for sopping up the sauces, gravies and drippings left behind on your plate during dinner.

Caribbean Spiced Butter: it reminds me of the Ethiopian spiced butter, niter kibbeh

The true origin of the name "coco bread" is up for debate. There are various theories about the name, none of them confirmed as the absolute truth – one common theory is that the name comes from early versions of the recipe that called for coconut milk. And the consensus is that coco bread is delicious.

Cast-iron cookware is very near and dear to me. I use a few pieces from a set I inherited from my grandmother and I try to incorporate its use into everything I can. I love the Karibe 12" cast-iron skillet because it's incredibly durable, easy to care for and I'll probably be able to pass it down to my own children, nieces or nephews. Check out the step-by-step process to make coco bread in the video below.

Jamaican Coco Bread with Caribbean Spiced Butterhttps://youtu.be/_yyaEVTEEbcJamaican Coco Bread with Caribbean Spiced Butter featuring Karibe Cookware 12" inch cast-iron skillet2020-19-11

Pull Apart Jamaican Coco Bread

Yield: 8

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 45 MinCook time: 20 MinInactive time: 3 HourTotal time: 4 H & 4 M

The true origin of the name “coco bread” is up for debate. One common theory is that the name comes from early versions of the recipe that called for coconut milk. Consensus says this bread is delicious.

Ingredients

2 Tablespoons coconut oil, room temperature, divided
1 cup coconut milk
2 Tablespoons sugar
4 tablespoons Caribbean spiced butter (see recipe below)
1 teaspoon salt
1 envelope (or packet) or 2 ¼ teaspoons rapid rise yeast
1 large egg
3 ½ - 4 cups all-purpose flour, plus more for dusting and rolling
4 Tablespoons butter, melted

Caribbean Spiced Butter

1 stick salted butter, softened to room temperature
1 tsp black pepper
1 tsp cayenne or smoked paprika
1 tsp curry powder
1 tsp garlic powder
1 tsp Chinese 5-spice
2 tsp allspice

Instructions

Lightly grease a large bowl with melted coconut oil, and your 12" cast-iron skillet. Add coconut oil, coconut milk, sugar, and salt to a medium-size microwaveable bowl; microwave on HIGH until sugar is dissolved and oil is melted, about 35 seconds on HIGH (or heat mixture in a small saucepan over low heat for 1 minute). Stir to combine and then stir in yeast and egg. Add flour to coconut milk mixture, and stir together to form a soft dough. Lightly flour a work surface or countertop.
Scrape the dough out onto the lightly floured work surface and knead, dusting lightly with additional flour as needed to prevent sticking, until a soft, elastic dough forms, 5 to 10 minutes. Don't add too much more flour—the softer the dough, the lighter and more tender the coco bread will be.
Place the dough in the coconut oil-greased bowl; cover lightly with a clean kitchen towel or plastic wrap. Let dough rise in a warm place (like, on top of the refrigerator, outside on a warm day or the back of a pre-heating stove), until doubled in size, about 1 hour.
Punch down dough and cut it in half; cut each half into 4 or 5 equal portions. Handle lightly and roll each portion into a ball. Then very lightly dust a rolling pin with flour and roll out each ball into 1/8-inch-thick circles. Brush one half of each circle with melted Caribbean spiced butter, then fold in half to form a half-moon shape. Brush the top surface of each half-moon with additional melted butter. Transfer to the oiled 12" cast-iron skillet. Repeat with remaining dough portions; leave about 1/2 inch of space between each portion of dough in the pan.
Let it rest for about 10-15 minutes.
Bake in a 350 F preheated oven for about 15-20 minutes, or until nicely browned on top.
Remove from the oven and let cool for about 5 minutes. Brush again with butter, if desired.
Serve warm or allow to cool. You may freeze when cool and reheat in the oven.

Caribbean Spiced Butter

Open softened butter and place into a small bowl. Add black pepper, cayenne, curry powder, garlic powder, Chinese 5-spice, allspice and dried chives to the bowl. Take a rubber spatula and mix the seasoning into the butter until thoroughly incorporated. Transfer seasoned butter onto a piece of plastic wrap or parchment paper. Form into a log about 1 1/4 inches in diameter, twist ends of plastic wrap to seal, and refrigerate to harden for about 2 hours.
When ready to use, slice one disk at a time.

Calories

1008.68

Fat (grams)

23.72

Sat. Fat (grams)

15.98

Carbs (grams)

171.38

Fiber (grams)

6.21

Net carbs

165.17

Sugar (grams)

3.75

Protein (grams)

24.53

Sodium (milligrams)

373.15

Cholesterol (grams)

53.77

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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