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Coco Bread Patties by Kayla Atkins

Yields1 Serving

This delicious recipe was developed by a student of the Food and Finance High School, Kayla Atkins, for the 2021 Food Education Fest.

For more information, please visit the Food Education Fund's website:

For the Bread
 1 cup warm coconut milk
 2 ¼ tsp yeast
 ¼ cup sweetened condensed milk
 3 tbsp sugar
 1 egg
 2 ½ cups all-purpose flour
 4 tbsp butter (room temperature)
 ½ tsp salt
For the Crust
 4 cups all-purpose Flour
 1 cup cold butter
 ¾ cup cold water
 1 tsp curry powder
 2 tsp turmeric powder
 1 tbsp sugar
 1 tsp salt
For the Filling
 1 celery stock
 432 grams (1can) of corn
 1 onion ( chopped)
 1 red pepper (finely chopped)
 1 jalapeno (finely chopped)
 4 carrots (finely chopped)
 2 tsp minced garlic
 2 Tetra Carts of Colavita Black Beans
 1/2 tsp allspice
 2 tsp turmeric
 2 tsp curry powder
 1 tsp thyme
 1 tsp dill
 salt and pepper to taste
 1 tsp paprika
For the Bread

Proof the active dry yeast in the warm coconut milk and sugar for about 10 minutes. Mix the egg and sweetened condensed milk together. Combine the salt and flour. Once the yeast has had its time to activate, mix all the ingredients together until it forms a nice dough. Set aside and let rise in a warm area for 20 min. Put in the room temp butter and knead for 8 min. Let proof again for another hour.


Once that is done, measure out 1.7oz portions and roll it out into an oval shape(about 4-5 inches). Fold in half and set aside on the tray you are going to bake it on. Repeat this process for the rest of the dough. Let it rest for another 20 min, coat with an egg wash(made with coconut milk) and bake at 350 for 12-15 min or until golden brown.

For the Crust

In a bowl add all dry ingredients and mix well.


Rub the butter into the flour using your fingers until it has a sandy texture. Pour in the ice water and mix with your hands until it comes together to form a dough.


Wrap in plastic wrap and let cool in the fridge for 30 min or until you finish making the filling.


Roll out the crust and start laminating it with some frozen butter. Repeat this process about 4-5 times. Put it back in the fridge for another 30 min.


Roll out the dough until it's about ⅛ inch thick and cut into 3 inch circles, stuff it with ¼ - ½ tsp of the filling, fold it in half and press the ends with a fork until it's sealed and use the cookie cutter to round off the ends so it has a cleaner look.

For the Filling

Blend the beans and corn until you have a paste. If it's too thick and hard to blend, add water.


Heat up a medium sized pan with some oil and add in the minced garlic until fragrant.


Add in the paste you made and season with salt, pepper, curry powder, turmeric, paprika, basil, rosemary, thyme, and dill.


Lastly, add in the vegetables and let simmer on low. If the mixture is getting dry add in some water/stock. When this is done let cool for about 20min before making the patties.