Pan de Coco

Name: Pan de Coco
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 Servings
Ingredients: 4 cups all-purpose flour; ¾ cup sugar; ¼ ounce instant dry yeast; 1 ¼ cups lukewarm milk; ½ cup vegetable oil; ½ teaspoon salt; 2 cups desiccated coconut; ¾ cup brown sugar, unpacked; 1 cup milk or coconut milk; 1 cup water; 3 tablespoons butter; ½ tablespoon vanilla extract; 1 tablespoon flour, dissolved in ¼ cup milk; 1 egg, beaten; 1 tablespoon water

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4.0

297 reviews

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Prep Time
30 mins
Cook Time
30 mins
Proofing Time
1 hr
Total Time
45 mins
Servings
24 Servings
Calories
255 kcal
Course
Dessert, Snacks, Baked Goods
Cuisine
Filipino

Pan de Coco

Gemma Fleming

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Soft and fluffy Coconut Bread filled with sweetened coconut filling. Delicious as breakfast or snack!

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Ingredients

Servings

For the Dough

4 cups all-purpose flour
¾ cup sugar
¼ ounce instant dry yeast
1 ¼ cups lukewarm milk
½ cup vegetable oil
½ teaspoon salt

For the Filling

2 cups desiccated coconut
¾ cup brown sugar, unpacked
1 cup milk or coconut milk
1 cup water
3 tablespoons butter
½ tablespoon vanilla extract
1 tablespoon flour, dissolved in ¼ cup milk

For the Egg Wash

1 egg, beaten
1 tablespoon water

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Instructions

In a large bowl, sift together the flour and sugar.
Add the instant dry yeast and mix.
Add the lukewarm milk, vegetable oil, and salt. Using a wooden spoon or spatula, mix until it sticks together and forms a dough.
Turn the dough on a flat surface and knead for 5 minutes. Avoid adding more flour or the bread will be too dense and crumbly. If it is too sticky, apply some oil on your hands to prevent the dough from sticking. If it is too dry, add a bit of oil to the dough. As you continue kneading, the dough should be less and less tacky and easier to handle.
Place the dough in a greased bowl and cover with a plastic wrap or a clean kitchen towel. Leave it to rise for 30 minutes to an hour or until it has almost doubled its size.
Meanwhile, prepare the filling. In a pan, combine desiccated coconut, brown sugar, coconut milk, water, butter, and vanilla extract. Over low heat, bring to a simmer.
Cook until liquid is mostly absorbed. If you prefer filling to be more compact and sticky (not crumbly), add 1 tablespoon flour dissolved in ¼ cup of milk after the liquid has been absorbed. Continue to cook, stirring regularly, for another 2-3 minutes or until thick and sticky.
Remove filling from heat and allow to slightly cool.
Gently deflate the dough and tip it to a flat surface. Roll into a log and cut into half. Roll each half again and cut into two. Divide each log into 6 equal parts for a total of 24 pieces.
Cover the dough pieces with a kitchen towel and let rest for at least 3-5 minutes.
Flatten each dough with the palm of the hand. Hold the flattened dough in the curve of your hand and add about 1 tablespoon of coconut filling in the center. Pinch the corners together to fully enclose the filling.
Arrange the filled dough, pinched side down, on a baking sheet at about 1 inch apart.
Using a fork, poke small holes in the center of each filled dough. Cover with a clean kitchen towel and let them rest for another 20-30 minutes.
Bake in a 340 F oven for 10 minutes. Remove from the oven and brush with egg wash. Return to oven and bake for another 5 minutes or until golden brown

Notes

Lukewarm milk is between 100 to 110°F (36.5 to 40.5°C). If you do not have a thermometer, you can gauge the temperature by dabbing some milk on your wrist. It should be warmer than your body temperature but not hot.
Avoid adding more flour or the bread will be too dense and crumbly. If it is too sticky, apply some oil on your hands to prevent the dough from sticking. If it is too dry, add a bit of oil to the dough. As you continue kneading, the dough should be less and less tacky and easier to handle.
If using freshly-grated coconut, decrease the amount of milk to ½ cup for every 2 cups of coconut as desiccated coconut tends to absorb more liquid.

Nutrition Information

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Calories 255kcal (13%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 10g (50%) Cholesterol 11mg (4%) Sodium 75mg (3%) Potassium 112mg (3%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 75IU (2%) Vitamin C 0.2mg (0%) Calcium 28mg (3%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 24Servings

Amount Per Serving

Calories 255 kcal

% Daily Value*

Calories	255kcal	13%
Carbohydrates	31g	10%
Protein	3g	6%
Fat	13g	20%
Saturated Fat	10g	50%
Cholesterol	11mg	4%
Sodium	75mg	3%
Potassium	112mg	2%
Fiber	1g	4%
Sugar	14g	28%
Vitamin A	75IU	2%
Vitamin C	0.2mg	0%
Calcium	28mg	3%
Iron	1.6mg	9%