The Best Jamaican Coco Bread

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This Jamaican Coco Bread is perfect for sandwiches and especially good with a simple piece of grilled fish and some spicy mayo.

Ingredients:

COCO BREAD RECIPE
Dry Ingredients

• 3 � cups all-purpose flour
• � cup sugar
• 2 packs active dry yeast or 4 � teaspoons
• 1 � teaspoons kosher salt

Wet Ingredients

• 1 � cups milk, warmed (not more than 120� F)
• � cup water, warmed (not more than 120�F)
• 2 tbs softened butter (at room temp) plus more for brushing
• 2 tbs coconut oil

FISH SANDWICH RECIPE
Jerk Mayonnaise

• 1 cup mayonnaise
• 1 tablespoon plus 2 teaspoons Walkerswood Jerk Seasoning (or another supermarket Jerk seasoning)

Fish

• 10 5-6-ounce gray snapper fillets (or substitute red snapper, mahi-mahi or tilapia)
• Olive oil for brushing fish
• Salt and pepper, to taste

Toppings

• 1 head green leaf lettuce, separated into leaves and washed
• 2-3 ripe tomatoes cut into thin slices

Instructions:

1. Coco Bread Recipe: Preheat oven to 350�F. Mix all dry ingredients in the bowl of a stand mixer with the hook attachment. Add butter, coconut oil, milk and water. Mix at low speed for 5 minutes. Dough should be a ball that can be removed from the bowl.
2. Transfer dough to a lightly floured surface. Cut into 10 equal pieces and roll each piece into a ball. Allow balls to sit for 10 minutes.
3. Place a small bowl of softened butter (about 3 tablespoons) and a pastry brush on your work surface. Using a rolling pin, roll each ball flat (about 7 inches diameter and 1/4-1/8 inch thick). Rub a thin layer of softened butter over the surface of each piece of dough, using a brush or your fingers. Fold dough in half. Rub a layer of butter over the top surface. Fold again. Place onto a lightly greased jellyroll pan. Repeat with remaining pieces.
4. When all the balls are rolled, buttered, shaped and on the pan, let them sit for 10 minutes. After a ten minute rise, use the tips of your fingers to make four light impressions in each triangle of bread. It keeps the bread from puffing up too much in the oven.
5. Bake them in the center of the preheated oven for 15-20 mins, until they are lightly browned. Remove from the oven and brush the rolls with a bit more butter. Serve warm or allow to cool and store in an airtight container for a day or two. (They are best served fresh)
6. Grilled Snapper Sandwich: Mix mayonnaise with jerk spice and set aside or store in the fridge for up to 3 days. Preheat grill or a heavy cast iron grill pan. Rub grates of grill or grill pan with some olive oil. Brush fish on both sides with olive oil and sprinkle generously with salt and pepper, to taste. Cook fish for 3-4 minutes per side, until cooked through. Open the coco bread. Spread some jerk mayo on the bottom and top, add a lettuce leave, a tomato slice and the fish. Enjoy!