Pan de Coco
Pan de coco with sweetened coconut filling is a Filipino favorite! Soft buns packed with coconut flavor that is great as a snack with your favorite drinks!
Servings: 12 people
Calories: 297kcal
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!
Video
Nutrition
Serving: 12g | Calories: 297kcal | Carbohydrates: 51.5g | Protein: 6.3g | Fat: 7.4g | Saturated Fat: 3.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 104mg | Potassium: 0mg | Fiber: 1.2g | Sugar: 21.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 74mg | Iron: 2mg