Our Kitchen of the Month for August is Aparna, of My Diverse Kitchen. Aparna asked us to bake Jamaican Coco Bread, a popular bread in Jamaica and the Caribbean region.
It’s a simple bread to make, using flour, yeast, and coconut milk with a touch of sweetness. I oftentimes have leftover coconut milk in the fridge; usually, I freeze it, but this time I used it for this bread. I also added an egg to the dough during mixing process. The dough is really nice to work with. A mixture of melted butter and coconut oil is brushed over the buns before baking, and, I also brushed the leftover butter mixture over the buns as soon as they came out of the oven.
These buns are delicious toasted, and also make yummy sandwiches. Yesterday, I made tuna sandwiches with them to celebrate Julia Child’s 112th birthday. It was one of her favorite quick lunches.
This is definitely one bread I plan on making again, especially since I can utilize the leftover coconut milk!
Stop by the websites of the other Babes to see what they did!
