Pan de Coco
Pan de coco with sweetened coconut filling is a Filipino favorite! Soft rolls packed with coconut flavor that is great as a snack with your favorite drinks!
This pan de coco recipe is one of my earliest post when I started blogging. It’s been always in my to-do list of recipes to update. After a busy week I finally had the time to make a batch and of course update this article. It’s so fun to make, like pandesal, that you’ll probably bake some every week!
This coconut bread is the perfect combination of sweet and fluffy. The shredded coconut filling adds a nice texture with every bite. The bread is great for breakfast, brunch or as a snack. If you tried this recipe and loved it, or you have any questions, please leave me a comment below.
What Is Pan de Coco?
Pan de Coco is a bread or bun in the Philippines, usually bought at local bakeries. Filipinos enjoy it as merienda (afternoon snack) or breakfast usually with coffee or cold drinks. This yummy soft roll filled with sweet desiccated coconut has Spanish influence dating back from the 1600s.
It is said to have originated from Honduras where the bread itself is incorporated with coconut milk and oil. Filipinos, with their cooking creativity, made a version but with sweet coconut filling instead giving us the treat we enjoy today.
Notes On Some Ingredients
Cooking Tips
How To Serve And Store
Pan de Coco
Ingredients
Coconut Filling
- 1 1/2 cup desiccated coconut / fresh grated coconut
- 1 1/2 cup brown sugar
- 1/2 cup water (for soaking desiccated coconut)
- 1/2 cup water (for cooking desiccated coconut)
- 3 tbsp. butter
Dough
- 3 3/4 cups bread flour or all-purpose flour
- 3 tbsp powdered milk
- 1 1/2 tbsp. sugar
- 1 large egg
- 2 tsp. active dry yeast or instant yeast
- 1 cup lukewarm water (or milk)
- 3 tbsp. vegetable shortening or soften butter (let butter soften in room temperature)
- 1/4 tsp. salt
Instructions
Coconut Filling
- Soak desiccated coconut in ½ cup water and stir.1 1/2 cup desiccated coconut / fresh grated coconut, 1/2 cup water
- In a cooking pot over low heat, add desiccated coconut and cook for a few minutes then tip-in brown sugar and mix until combined then add water and stir.1 1/2 cup brown sugar, 1/2 cup water
- Simmer until the sugar melts and has a sticky texture. Lastly, add the butter and mix well until well incorporated.3 tbsp. butter
- Set aside and let it cool down.
Dough
- If you are using dry active yeast, you need to activate by adding 1/2 cup of lukewarm water and set aside for 5 minutes or when bubbles form. If you are using instant yeast you can directly add to dry ingredients.2 tsp. active dry yeast or instant yeast, 1 cup lukewarm water
- In a mixing bowl put bread flour, powdered milk, sugar and mix well together. (if you are using instant yeast, you can add it with the rest of the dry ingredients).3 3/4 cups bread flour or all-purpose flour, 3 tbsp powdered milk, 1 1/2 tbsp. sugar
- When the yeast mixture is activated (bubbles forming on top of mixture), add the egg and pour in with the dry ingredients.1 large egg
- Using a stand mixer with the hook attachment, mix everything in low speed until well incorporated.
- Then add butter and salt and continue beating in low speed for 5 mins. When the butter mixed well with the dough continue beating in medium speed until your dough becomes soft and elastic.3 tbsp. vegetable shortening or soften butter, 1/4 tsp. salt
- Removed dough from mixing bowl then place it in another bowl greased with cooking oil and let it rise for 1 hour or depending on the humidity.
- When the dough doubled in size you know you achieved a good rise. Dump the dough on the table or counter and punch the dough to release the air/gas inside.
- Divide the dough in two equal parts. Set aside one part and cover with dry kitchen towel.
- With the other dough, Flatten with a rolling pin and roll into a log shape and cut into small equal pieces (40 grams of dough) or approx. the size of a medium tomato.
- Take one piece from the that you just cut and roll it into a shape of a ball. Flatten it with the rolling pin on a lightly flour dusted surface.
- Take 2 tbsp. from the coconut filling that you set aside, put on the middle of the dough and seal by pinching all sides.
- Place all the filled dough on a baking tray with parchment paper and let it rise for 20 minutes. While waiting you can pre-heat the oven (375°F or 180°C°).
- Before baking apply eggwash (1 beaten egg + 1 tbsp milk) and poke the top of dough with fork.
- Bake for 15 to 20 minutes at 375°F/180°C depending on the oven you are using or until golden brown. Serve warm or cooled. Bon appetit!
For the coconut filling, the 11/2 brown sugar- you forgot to specify -Whether cups or Tablespoons?
Hi Tesi,
It’s in cups. Thank you for the clarification. Please see also the video located at the bottom for preference.
Happy baking!
Thank you for sharing your recipe. I am excited to make this. Upon checking in my kitchen. I will tell you the results soon.
Hi Myleen,
Good luck and please do tell us how it went
Can we substitute the powdered milk to liquid milk?
Hi Rachel,
It’s better if you just omit the powdered milk rather than replacing it with liquid milk.
Can you use sweetened coconut flakes?
Hi Marietta,
I haven’t tried sweetened coconut flakes. You can try but lessen the brown sugar when making the filling.
Add the sugar gradually until the sweetness is okay for you. Hope this helps.
One of the best recipes out there! Easy to follow and the results are better than expected. Keep up the good work!
10/10 will be making this again! I wanted to test out making Filipino desserts for my mom and this was a huge hit! Thanks for the recipe
Hi Sarah,
Thank you for trying our recipe! Ecstatic that it was a hit. Cheers to more baking!
if i don’t have powdered milk, can i use regular milk (like in a carton)?
Hi Clarisse,
Yes, you can use regular powder milk or you can omit.
Thank you and Happy Baking!
Thank you for this wonderful recipe loved it
Hi RC,
Thank you too for trying our recipe. Keep safe.
Hi. Can i store the leftover filling inside the fridge? For how long?
Hi Jen,
Yes you can, store the filling in an airtight container then refrigerate. It will last for 5 days to 1 week.
It says to add water twice so not sure if it would be 1 cup of water added total for the filling?
Hi Giovanna,
Thank you for clarifying. Yes it’s 1 cup water. 1/2 for soaking and 1/2 for cooking. Cheers!
There’s no specific oven temperature, so I supposed it’s 350°°F for 20-30 mins.
Hi, Thank you for rating the recipe. It’s the same temperature upon pre heating the oven (step #12) which is 375°F/180°C for 15-20 minutes but yes you can also bake at 305°F for 20-25 or until golden brown.