Pan de Coco
User Reviews
4
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Prep Time
30 mins
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Cook Time
15 mins
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Proofing Time
1 hr
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Total Time
45 mins
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Servings
24 Servings
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Calories
255 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
Filipino
Pan de Coco
Description
Pan de Coco features a yeast dough made from all-purpose flour, sugar, lukewarm milk, vegetable oil, instant yeast, and salt. The dough is kneaded until just manageable and left to rise until nearly doubled, which ensures a soft crumb. The filling consists of desiccated coconut cooked with brown sugar, coconut milk, water, butter, vanilla, and a slurry of flour and milk to thicken. This mixture is simmered until the liquid is mostly absorbed, resulting in a moist, sweet coconut paste.
After rising, the dough is shaped around the filling to encase it fully before baking. The result is a bread with a tender texture and a luscious coconut interior with caramel-like notes from the brown sugar. Pan de Coco is commonly served as a snack or sweet bread during breakfast or merienda.
When using freshly grated coconut, less milk is needed to prevent excess moisture. Lukewarm milk for the dough should feel warm but not hot to the touch. It's important not to add extra flour during kneading to avoid a dense, crumbly bread; oil on the hands can manage stickiness. The bread can be stored or reheated as per individual preference.
Ingredients
For the Dough
- 4 cups all-purpose flour
- ¾ cup sugar
- ¼ ounce instant dry yeast
- 1 ¼ cups milk lukewarm
- 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
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 should be warm to the touch but not hot, about 100–110°F (36.5–40.5°C), to activate yeast properly.
- Do not add extra flour when kneading; too much flour results in dense bread. Handle stickiness by oiling your hands.
- If using freshly grated coconut instead of desiccated, reduce milk in the filling to prevent excess liquid.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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