Coco bread is the Jamaican version of buttery and sweet yeast-risen dinner rolls. In New York City, they are often sold wrapped around a Jamaican beef patty with a slice of American cheese, but at Miss Lily’s in Manhattan, the chef Adam Schop serves them with garlic butter flavored with thyme, a commonly used herb in the Caribbean. Note that the origin of its name is up for debate: Some say original recipes called for coconut milk, others that the dish is named after a similarly named brand of Jamaican butter. Yummy! Very easy to make. Enjoy!
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