Jamaican · bread
Coco Bread
Coco Bread reads richness 6.5, sweetness 6.2 and funk & ferment 3.7 on Palate's 0–10 flavor X-ray — a Jamaican bread, about 1 hr 52 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.4 / 10
- Sweet & Fruity — 6.8 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 0.4 / 10
- Rich & Fat — 7.6 / 10
- Aromatic & Spice — 2.0 / 10
The measured notes (of 18)
Richness 6.5 · Sweetness 6.2 · Funk & Ferment 3.7 · Salinity 3.6 · Nutty 3.6 · Umami 2.8 · Fruity 2.0 · Floral 2.0
What's in it (8)
- 3 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 2 1/4 tsp yeast
- 3/4 cup coconut milk
- 1/4 cup warm water
- 2 tbsp butter, melted
- 1 egg
Time & effort: about 1 hr 52 min (22 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 291.5 kcal, 7.6 g protein, 9.7 g fat, 44.8 g carbs
Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Dissolve yeast in warm water with a little sugar, then mix with flour, salt, coconut milk, melted butter, and egg to form a soft dough.
- Knead until smooth and elastic, let rise until doubled, then punch down and shape into flat oval rounds.
- Fold each round in half, brush with butter, and bake at 350°F for 15 to 18 minutes until pale golden and soft.
Dishes with a similar flavor shape
- Mahamri (Cardamom Coconut Doughnuts) — Swahili Coast
- Puto (Steamed Rice Cakes) — Filipino
- Challah (Six-Strand Sabbath Bread) — Ashkenazi
- Apam Balik (Peanut and Sweetcorn Griddle Pancake) — Malaysian
- Bint al-Sahn (Layered Honey and Nigella Bread) — Yemeni
Keep reading: what richness, sweetness, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.