Pan de Coco Recipe (Dominican Coconut Bread from Samana)

Name: Pan de Coco Recipe (Dominican Coconut Bread from Samana)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 loaves
Ingredients: 2 tablespoons coconut oil; 2¼ cup all-purpose flour; 1 cup coconut milk; 2 teaspoons coconut oil; 1 teaspoon salt; ½ teaspoon baking soda; 1 teaspoon baking powder; ¼ cup coconut flakes

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 loaves
Calories
464 kcal
Course
Breakfast, Lunch, Dinner
Cuisine
Caribbean, Dominican

Pan de Coco Recipe (Dominican Coconut Bread from Samana)

Oriana Walker

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Learn how to make pan de coco, the easy, uncomplicated coconut bread from Samaná, and bring the beach atmosphere to your table.

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Ingredients

Servings

2 tablespoons coconut oil to grease baking tray and hands
2¼ cup all-purpose flour
1 cup coconut milk
2 teaspoons coconut oil to add to the dough
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
¼ cup coconut flakes (optional)

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Instructions

1. Prepare

Prepare: Oil a baking tray with half the oil, reserve the rest. Pre-heat oven to 300 ºF (150 ºC)

2. Combine

In the mixer bowl mix flour, coconut milk, 1 teaspoon of coconut oil, salt, baking soda, and baking powder.Knead using the hook attachment of the mixer, or by hand with a spatula and finish it with your hands. You will need to oil your hands as the dough will be very sticky (it should be somewhat shaggy, hence the oiled hands).

3. Form

Divide the dough into six portions and make them into balls.On an oiled baking sheet flatten the balls into circles of approximately 6" [10 cm] in diameter.Cover the top with the coconut flakes.

4. Bake

Cook the bread in the preheated oven for 25 minutes, pinch with a skewer in the center to check for doneness (they will still be pale).When the bread cools down to room temperature toast quickly but at a very high temperature to get the golden brown color on top.

Notes

The original recipe did not include the coconut crust on top, this is an experiment of mine that I ended up liking, as it adds another layer of texture to the bread. Take into consideration that, because it is unleavened, the bread is pretty "heavy", it is best served with fish or meat with a lot of sauce, as this is best used to scoop it and clean your plate.
I tried doing it both by hand and with the mixer and both worked, but it is a lot easier with the mixer (and quicker as it only needed about a minute of kneading).

Nutrition Information

Show Details

Calories 464kcal (23%) Carbohydrates 57g (19%) Protein 9g (18%) Fat 23g (35%) Saturated Fat 20g (100%) Sodium 593mg (25%) Potassium 329mg (9%) Fiber 3g (12%) Sugar 1g (2%) Vitamin C 0.6mg (1%) Calcium 64mg (6%) Iron 5.4mg (30%)

Nutrition Facts

Serving: 4loaves

Amount Per Serving

Calories 464 kcal

% Daily Value*

Calories	464kcal	23%
Carbohydrates	57g	19%
Protein	9g	18%
Fat	23g	35%
Saturated Fat	20g	100%
Sodium	593mg	25%
Potassium	329mg	7%
Fiber	3g	12%
Sugar	1g	2%
Vitamin C	0.6mg	1%
Calcium	64mg	6%
Iron	5.4mg	30%