Belizean Creole Bread


Belizean Creole Bread

Difficulty: Intermediate Prep Time 25 min Cook Time 35 min Total Time 1 hr
Servings: 6
Best Season: Suitable throughout the year


Pulling on Caribbean roots, Creole Bread would just be yet another plain white bread if it weren’t for the addition of fragrant, full-fat coconut milk. Lending to its richness and fat content without weighing down its crumb, Creole Bread is easy to eat still warm from the oven with absolutely nothing on it, with a pat of butter, or my favorite: with a healthy swipe of homemade Guava Jelly from Placencia Village. Pro tip: do as Belizeans do and slice this delicacy down vertically—not across.



  1. Preheat oven to 400° Fahrenheit.
  2. Mix all ingredients and knead for about 8 to 10 minutes.

  3. Roll into a ball and place in a greased bowl to rise for 1 hour.

  4. Remove and knead for about 1 minute.

  5. Divide into 6 pieces and shape into rounds.

  6. Place on a well-greased baking sheet and flatten slightly.

  7. Bake for 25 to 30 minutes or until golden brown.
    Makes six (6) of 6″ round bread.


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