St Lucia Coco Bread

St Lucia Coco Bread

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St. Lucia is a breathtaking jewel of the Caribbean—just 238 square miles with a population of under 200,000, yet overflowing with natural beauty, cultural warmth, and vibrant flavors. The island is known for its lush landscapes, stunning Pitons, and a rich agricultural heritage that produces unique plants, flowers, and foods treasured by locals and visitors alike. Amid this abundance is a beloved staple that holds a special place in everyday island cuisine: St. Lucian Coco Bread.

Coco Bread, despite its name, doesn’t always contain coconut—but it does embody the soft, lightly sweet, comforting flavor profile that Caribbean breads are known for. Whether enjoyed plain, filled, or served alongside a hearty plate, its tender, buttery texture makes it irresistible. Many islanders savor it with classics like Rice & Peas or flavorful Jerk Chikn, where the warm, pillowy bread perfectly balances bold spices and savory notes. It’s the kind of bread that feels like home: simple, familiar, and just plain yummy.

This treasured recipe reflects the heart of St. Lucian cooking—resourceful, fresh, and joyfully crafted. Each batch carries the warmth of community and the rhythms of island life. Whether you’re preparing Coco Bread for the first time or bringing island comfort back to your kitchen, you’ll find it to be soft, sweet, and unforgettable. Enjoy!

Equipment Needed: 3 Bowls, 1 Pot, Whisk for Dry Ingredients, Spoon for Wet Ingredients, Non-Stick Baking Sheet, Rolling Pin, Floured Area, Basting Brush

Ingredients:

Dry Ingredients -

3 1/2 Cups All Purpose Flour

1/4 Cup Cane Sugar

4-1/2 teaspoons Active Dry Yeast

1-1/2 teaspoons Sea Salt OR Pink Himalayan Salt

Wet Ingredients -

1-1/2 Cups Coconut Milk, warm

1/4 Cup Water, warm

2 Tablespoons Earth Balance Butter, softened, for brushing

2 Tablespoons Coconut Oil, melted

Directions:

1. Place all Dry Ingredients in a bowl, mixing thoroughly (use Whisk).

2. In the Dry bowl, add the Flour, Cane Sugar, Salt, and Yeast, mixing well.

3. Meanwhile, pour Water and Coconut Milk into pot on Medium-High heat, stirring constantly. Once it is about to boil, remove it from heat. In a separate bowl (Wet bowl) add 2 Tablespoons of Earth Balance Butter (melted) into the Wet bowl and add the Water/Coconut Milk mixture using a Whisk.

4. Quickly add the Wet Ingredients to the Dry Ingredients. After 5 minutes of kneading, the dough ball is formed – allow yeast “ball” to rise 5-15 minutes. If the yeast ball is sticky just add All Purpose Flour little by little until it is no longer sticky to your hands.

5. Cut dough into 10 pieces.

6. Shape the pieces into balls and allow them to rise for 5 minutes.

7. Roll each ball thin (about ¼ inch thick). Then using the Basting Brush, butter the dough to the edges, then fold again (in half) and butter again. The result should look like a rounded triangle.

8. Place triangles on non-stick Baking Sheet. Allow triangles to rise, then press four light impressions on each triangle – that keeps the bread from puffing up in the oven. Cook in oven on 350 degrees for 20 minutes.

9. Allow Bread to cool, covered with a clean dish cloth. Eat & Enjoy!

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St Lucia Coco Bread

Servings: 10

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Equipment Needed: 3 Bowls, 2 Pots, Whisk for Dry ingredients, Spoon for Wet ingredients, Non-stick Baking Sheet, Rolling Pin, Floured Area, Basting Brush

Ingredients:

Dry Ingredients~

3 ½ Cups All Purpose Flour

¼ Cup Cane Sugar

4 ½ teaspoons Dry Yeast

1 ½ teaspoon Sea Salt OR Pink Himalayan Salt

Wet Ingredients~

1 ½ Cup Coconut Milk (13.5 ounces, no more than 120 degrees – right when you see boil bubbles)

¼ Cup Water, Warm, Not more than 120 degrees

2 Tablespoons Softened Earth Balance Butter, more for brushing

2 Tablespoons Coconut Oil, melted

Directions:

1. Place all Dry Ingredients in a bowl, mixing thoroughly with a whisk.

2. In the Dry bowl, add the Flour, Cane Sugar, Salt, and Yeast, mixing well.

3. Meanwhile, pour Water and Coconut Milk into pot on Medium-High heat, stirring constantly. Once it is about to boil, remove it from heat. In a separate bowl (Wet bowl) add 2 Tablespoons of Earth Balance Butter (melted) into the Wet bowl and add the Water/Coconut Milk mixture using a Whisk.

4. Quickly add the Wet Ingredients to the Dry Ingredients. After 5 minutes of kneading, the dough ball is formed – allow yeast “ball” to rise 5-15 minutes. If the yeast ball is sticky just add All Purpose Flour little by little until it is no longer sticky to your hands.

5. Cut dough into 10 pieces.

6. Shape the pieces into balls and allow them to rise for 5 minutes.

7. Roll each ball thin (about ¼ inch thick). Then using the Basting Brush, butter the dough to the edges, then fold again (in half) and butter again. The result should look like a rounded triangle.

8. Place triangles on non-stick Baking Sheet.

9. Allow triangles to rise, then press four light impressions on each triangle – that keeps the bread from puffing up in the oven.

10. Cook in oven on 350 degrees for 20 minutes.

11. Allow Bread to cool, covered with a clean dish cloth. Eat & Enjoy!