Pan de Coco

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Hey Guys! Pan de Coco is one of our favorite traditional Filipino bread, usually bought at local bakeries for merienda (afternoon snack) or breakfast. This yummy soft roll filled with sweet desiccated coconut that is a hit with the kids. I and my family enjoy eating this sweet bread with coffee or any cold drinks. Follow this easy recipe for you and your family/friends to enjoy too!

freshly baked pan de coco bread
Freshly baked

The secret ingredient is always LOVE

Tips on how to make perfect Pan de Coco

  • Make sure to check for the expiry of the yeast.
  • When using dry active yeast make sure that there are bubbles after adding water, if not discard and make new one.
  • All ingredients (butter, eggs etc.) should be in room temperature.
  • You can also do manual kneading of the dough if you don’t have a stand mixer.
freshly baked Pan de Coco
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5 from 2 votes

Pan de Coco

Pan de Coco is a traditional Filipino soft roll filled with sweet desiccated coconut. Usually bought at local bakeries for afternoon snack or breakfast.
Prep Time30 mins
Cook Time20 mins
Resting Time1 hr
Total Time50 mins
Cuisine: Filipino
Keyword: pan de coco
Servings: 12 people
Author: Mia

Ingredients

Coconut Filling

  • 1 ½ cup Desiccated Coconut / Fresh Grated Coconut
  • 1 ½ cup Brown Sugar
  • ½ Cup Water
  • 3 tbsp. Butter

Dough

  • 3 ¾ cups bread flour or All-Purpose flour
  • 3 tbsp powdered milk
  • 1 ½ 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
  • ¼ tsp. salt

Instructions

Coconut Filling

  • Soak desiccated coconut in ½ cup water and stir.
  • 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.
  • Simmer until the sugar melts and has a sticky texture. Lastly, add the butter and mix well until well incorporated.
  • 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.
  • 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).
  • When the yeast mixture is activated (bubbles forming on top of mixture), add the egg and pour in with the dry ingredients.
  • 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.
  • 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.
    raised dough
  • 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.
    dough rolled
  • 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.
    dough
  • Take 2 tbsp. from the coconut filling that you set aside, put on the middle of the dough and seal by pinching all sides.
    dough being filled
  • 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 depending on what oven you are using or until golden brown. ET VOILA!

Video

Notes

The filling might harden or stiff when it cools down, do not heat again instead just stir it until it become smooth.

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9 Comments

  1. For the coconut filling, the 11/2 brown sugar- you forgot to specify -Whether cups or Tablespoons?

    1. Author

      Hi Tesi,
      It’s in cups. Thank you for the clarification. Please see also the video located at the bottom for preference.
      Happy baking!

  2. Thank you for sharing your recipe. I am excited to make this. Upon checking in my kitchen. I will tell you the results soon.

    1. Author

      Hi Myleen,
      Good luck and please do tell us how it went

  3. Can you use sweetened coconut flakes?

    1. Author

      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.

  4. 5 stars
    One of the best recipes out there! Easy to follow and the results are better than expected. Keep up the good work!

  5. 5 stars
    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

    1. Author

      Hi Sarah,
      Thank you for trying our recipe! Ecstatic that it was a hit. Cheers to more baking!

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