[1] However, it is likely to have been developed during the colonial era, by enslaved Africans and indentured labourers from China and India, who worked on sugar plantations.

After rising, the dough is separated into portions which are rolled out, coated with butter or oil, and folded into half-moon shaped buns (to make an easy-to-split cleft), before baking.

[5][6] Coco bread is dense, moist and soft in consistency, and slightly sweet in taste.

[4] The bread has been a standard offering in school cafeterias as an inexpensive and filling lunch item.

It is commonly served to-go in bakeries and pastry shops across the island, and is eaten by all social classes.