Belizean Creole bread (also called Kriol bread) is a soft, slightly sweet bread roll made with coconut milk and coconut oil. It is a staple on Belizean tables, served alongside stews, soups, and the national dish of rice and beans with stewed chicken. The coconut gives Creole bread its distinctive flavor and tender crumb.
Experience the delightful flavors of Belize with these homemade soft coconut milk bread rolls, perfect for any meal or occasion. These tender, fluffy rolls are a true Belizean treat made with coconut milk and coconut oil. Belize Creole bread is often also called “Kriol Bread”. Follow our easy step-by-step instructions to create the perfect side for your meals.
Creole Bread Recipe Ingredients:
- 1/2 cup warm water
- 1 tablespoon + 1 teaspoon instant yeast
- 1 teaspoon organic cane sugar (for yeast)
- 7-8 cups white flour, or two pounds (can substitute 1 cup with whole wheat flour)
- 2 cups fresh coconut milk or 1 can of coconut milk
- 1/3 cup coconut oil
- 2 tablespoons sugar or honey
- 2 teaspoons salt
Belize Creole Bread Instructions:
- In a small mixing bowl, mix together the warm water, instant yeast, 1 teaspoon of sugar, and 2 tablespoons of flour. Set aside for 10 minutes to proof. The mixture should become foamy and frothy. If not, discard and start over with fresh yeast.
- In a separate large mixing bowl, warm the coconut milk, coconut oil, 2 tablespoons of sugar or honey, and salt in the microwave for about 1 minute. Stir together and set aside, ensuring it doesn’t boil.
- Sift 6 cups of flour into a large mixing bowl.
- Once the milk mixture is warm enough to touch comfortably, mix it with the yeast mixture.
- Combine the wet ingredients with the sifted flour, mixing with a wooden spoon until a dough forms. If the dough is too sticky, add more flour but not exceed 7 cups. Allow the dough to rest for 20 minutes before kneading.
- Transfer the dough to a lightly floured kneading surface and knead until it becomes soft, stretchy, elastic, and smooth about 5 to 8 minutes. Add up to 1 cup of flour during kneading, depending on the kitchen’s humidity.
- Place the dough in a greased bowl, cover it with a damp proofing cloth, and let it rise until doubled in size, about 1 hour or more if the kitchen is cold.
- Preheat the oven to 400°F (205°C). Punch down the dough and divide it into the desired number of rolls – 6 large boules or 14 hamburger-sized buns.
- Place the rolls on a greased baking sheet and let them rise again for about 30 minutes.
- Bake the rolls for 25-30 minutes, or until golden brown on top.
Recipe Baking Tips:
If the milk mixture is warm enough so that you can comfortably stick a finger in it, mix it into the yeast mixture. Add all wet ingredients to the flour.
Mix with a wooden spoon until a dough forms. If very sticky, add more flour but do not exceed 7 cups. The dough should be a little bit sticky, let it rest for 20 minutes before kneading. After 20 minutes dump the dough on a lightly floured surface and knead until you have a dough that is stretchy soft, elastic, and smooth. Dust hands with a little flour if the dough is sticking to the hands. Takes about 5 to 8 minutes to knead the dough.
You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
Place on a greased pan-let proof again, about 30 minutes bake at 400 F/205 C for 25-30 minutes until the tops are golden brown. Belize creole bread is perfect for a sandwich, a snack, or served with stew beans.
If you enjoyed this recipe you would love a similar recipe for Belizean Buns (with raisins). Our Hamburger Buns, Belizean hot cross buns, dinner rolls, and Belizean Johnny Cakes are also true Belizean classics.
Frequently Asked Questions About Belizean Creole Bread
What is Belizean creole bread?
Belizean creole bread (also called Kriol bread) is a soft, tender coconut roll made with fresh coconut milk and coconut oil. It is a staple bread across Belize, baked in homes and bakeries throughout the country. The rolls have a slightly sweet, coconut-scented flavor and a fluffy interior, making them perfect for sandwiches, alongside stew beans, or eaten warm on their own with butter.
How do you make Belizean creole bread?
Start by proofing instant yeast in warm water with a little sugar. Warm the coconut milk with coconut oil and sugar until just lukewarm. Combine with the yeast mixture and sifted flour, then knead for 5-8 minutes until you have a smooth, elastic dough. Let it rise until doubled (about 1 hour), shape into rolls, let them rise again for 30 minutes, and bake at 400°F for 25-30 minutes until golden brown.
What do you eat with creole bread?
Creole bread is one of the most versatile breads in Belizean cooking. It is traditionally served alongside stew beans and rice, stew chicken, or used as a sandwich roll. Many Belizeans enjoy it warm with butter for breakfast or as an afternoon snack. The rolls also work well as burger buns or served with soups and stews to soak up the gravy.
Can you use canned coconut milk for creole bread?
Yes, canned coconut milk works well for creole bread. Use full-fat canned coconut milk for the richest flavor and softest texture. Fresh coconut milk is traditional in Belize and gives the best results, but quality canned coconut milk is a convenient substitute that still produces tender, flavorful rolls. Avoid light or reduced-fat versions as they lack the richness needed.
Shop This Recipe
Full-Fat Coconut Milk
Creole bread’s tender crumb comes from two cups of coconut milk worked into the dough – the FAQ is explicit that light or reduced-fat versions lack the richness needed.
Kitchen Scale
The recipe calls for seven to eight cups of flour depending on kitchen humidity – a scale cuts that variable down and gives the dough the same hydration ratio every batch.
Mixing Bowls Set
Creole bread uses at least three bowls at once – yeast proof, coconut milk warm-up, and the main flour mix – nested stainless bowls handle the sequence without hunting for containers mid-knead.
About Isela Post
Isela is a Belizean mother who has been cooking from memory and from markets her whole life. Her recipes carry the food of the Yucatec Maya tradition, the corner store ingredients of daily Belizean life, and the party table of every celebration she has ever fed people at. She writes for the Belize News Post.
Making Creole Bread!!! They came out DELICIOUS!
Thanks for sharing! We would love to see a picture of how your bread turned out!