Pull Apart Jamaican Coco Bread Recipe
Pull Apart Jamaican Coco Bread Recipe
This pull apart Jamaican coco bread is a soft, slightly sweet Caribbean bread made with coconut milk and baked in a cast iron skillet. Each roll is pillowy, buttery, and perfect for sandwiches - especially the classic Jamaican patty sandwich. This is a unique take on traditional coco bread, baked all together so you can pull apart individual rolls at the table.
This post is sponsored by Karibe Cookware, a Black-owned company based in New Jersey. I received compensation, but all words and opinions are mine.
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. Plus, I'm sharing my Caribbean Spiced Butter recipe that takes these rolls to the next level.
What is Jamaican Coco Bread?
Jamaican coco bread is a beloved staple in Caribbean cuisine - a soft, slightly sweet bread that's similar to American-style yeast rolls but with a distinctive coconut flavor. The "coco" in the name comes from the coconut milk that gives this bread its characteristic tender crumb and subtle sweetness.
Traditional coco bread:
- Soft, pillowy texture
- Mildly sweet with coconut undertones
- Often folded like a pocket to hold fillings
- Served at patty shops, school cafeterias, and restaurants throughout Jamaica
My pull-apart version: Instead of individual folded breads, I bake them all together in a cast iron skillet so you get beautiful pull-apart rolls. Each roll is brushed with Caribbean Spiced Butter for an extra layer of flavor that you won't find in traditional recipes.
The Classic Jamaican Patty Sandwich
If you've never experienced the magic of a Jamaican patty sandwich, you're missing out. This is the most iconic way to eat coco bread:
What it is: A golden, flaky Jamaican beef patty (a hand pie filled with spiced ground beef) is split open and tucked inside warm coco bread. The combination of the crispy, spicy patty with the soft, slightly sweet bread is absolutely incredible.
Why it works:
- The soft bread balances the crispy patty crust
- The mild sweetness of the coco bread tames the spicy filling
- It's portable, filling, and satisfying
- It's comfort food at its finest
Where to find it: Patty shops throughout Jamaica and in Caribbean neighborhoods worldwide serve this classic combination. Now you can make it at home with this recipe!
My First Experience with Jamaican Coco Bread
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.
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.
Why I Partnered with Karibe Cookware
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.
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.
About the Karibe 12" skillet: 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. Its large size is perfect for large batch cooking, intimate dinner parties, and classic down-home southern cooking.
The Caribbean Spiced Butter
This is what makes my coco bread recipe special. While traditional coco bread is brushed with plain melted butter, I created a Caribbean Spiced Butter that adds layers of warm, aromatic flavor.
What's in it:
- Black pepper for heat
- Cayenne or smoked paprika for smokiness
- Curry powder for depth
- Garlic powder for savory notes
- Chinese 5-spice for complexity
- Allspice for that classic Caribbean warmth
The result: It reminds me of Ethiopian spiced butter (niter kibbeh) but with Caribbean flavors. Each bite has warmth, spice, and incredible depth of flavor that transforms simple bread into something extraordinary.
How to use it:
- Brush on the dough before folding
- Brush on top before baking
- Serve extra on the side for spreading
- Use leftovers on vegetables, rice, or grilled meats
 |
How to Make Pull Apart Coco Bread
Making coco bread from scratch is easier than you might think. It's a straightforward yeast bread that comes together in a few hours (most of that is rising time).
The process:
- Make the dough - Warm coconut milk activates the yeast, then you mix in flour to create a soft dough
- First rise - Let the dough double in size (about 1 hour)
- Shape the rolls - Divide into portions, roll flat, brush with butter, fold
- Second rise - Brief rest in the skillet (10-15 minutes)
- Bake - Golden and puffy in 15-20 minutes
The key to success: Don't add too much flour when kneading. The softer the dough, the lighter and more tender the coco bread will be. It should be slightly sticky but manageable.
Tips for Perfect Coco Bread
Use full-fat coconut milk: The fat content is what makes these rolls tender and gives them that characteristic coconut flavor. Don't substitute light coconut milk.
Warm your liquids: The coconut milk should be warm (not hot!) when you add the yeast. Too hot will kill the yeast, too cold won't activate it properly. Aim for about 110°F - comfortably warm to the touch.
Don't over-flour: Resist the urge to add too much flour while kneading. A slightly sticky dough makes for the softest bread. Dust your work surface lightly and add flour only as needed.
Let it rise properly: Give your dough the full hour to rise until doubled. A warm spot is key - on top of the refrigerator, near a sunny window, or in an oven with just the light on.
Cast iron matters: The cast iron skillet distributes heat evenly and gives the bottoms of the rolls a beautiful golden crust while keeping the tops soft. If you don't have cast iron, use a heavy baking dish.
Brush generously with butter: Don't be shy with the Caribbean Spiced Butter. Brush it between the layers, on top before baking, and again when they come out of the oven for maximum flavor.
Serve warm: These are best enjoyed warm from the oven when they're at their softest and most aromatic.
What to Serve with Coco Bread
Classic Jamaican pairings:
- Jamaican beef patties - The iconic sandwich
- Jerk chicken - The spice + sweetness combination is perfect
- Curry goat or chicken - Sop up all that sauce
- Stewed oxtail - Rich, falling-apart meat with soft bread
- Ackee and saltfish - Jamaica's national dish
Other great uses:
- Breakfast sandwiches with eggs and cheese
- Pulled pork or BBQ sandwiches
- Fried fish sandwiches
- Burgers (use as buns!)
- Alongside soups and stews
- With butter and jam for breakfast
- Dunked in hot chocolate or coffee
- With Caribbean Spiced Butter (recipe below)
Make it a meal: Serve alongside rice and peas, coleslaw, plantains, and festival (sweet fried dumplings) for a full Caribbean feast.
 |
Storing and Reheating Coco Bread
Storage: Store in an airtight container or plastic bag at room temperature for up to 3 days. The bread will stay soft but is best enjoyed fresh.
Freezing: These freeze beautifully! Let cool completely, then freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the oven.
Reheating:
- Oven: Wrap in foil and warm at 300°F for 10 minutes
- Microwave: Wrap in a damp paper towel and microwave for 15-20 seconds (careful not to overheat or they'll get tough)
- Toaster oven: Split and toast for a crispy exterior
Make ahead: You can make the dough through the first rise, then refrigerate overnight. Let come to room temperature before shaping and baking.
Vegan Jamaican Coco Bread Option
Want to make this recipe vegan? It's easy to adapt!
Substitutions:
- Replace butter with vegan butter or coconut oil
- Use a flax egg instead of regular egg (1 Tbsp ground flaxseed + 3 Tbsp water, let sit 5 minutes)
- The coconut milk is already plant-based!
The result: Just as soft, just as delicious, completely plant-based. Perfect for vegan friends and family who want to enjoy authentic Caribbean bread.
Why Cast Iron for Coco Bread?
Using cast iron to bake these rolls isn't just about looks (though that skillet presentation is stunning). Cast iron has real benefits for bread baking:
Even heat distribution: Cast iron heats evenly and holds heat well, giving you consistent results every time.
Beautiful crust: The direct contact with hot cast iron gives the bottom of the rolls a golden, slightly crisp bottom while the tops stay soft.
Retention: Cast iron keeps the bread warm longer after it comes out of the oven.
Versatility: The same skillet I use for cornbread, roasting chicken, and searing steaks works perfectly for these rolls.
Heritage: Using cast iron connects me to my grandmother's kitchen and to generations of Black and Caribbean cooks who relied on this durable, versatile cookware.
Like this post?
About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Leave a reply
Leave a reply
Thank you for coming by! Don't make this visit your last!