Fluffy Pan De Coco Easy Recipe

This detailed step-by-step guide teaches how to make the fluffiest Pan De Coco, what it is Made of, the complete list of ingredients, and how to store them safely.

You may also like my other bread recipes: How to Make Spanish Bread, Pandesal Ube with Cheese Filling, Make the Best Pandesal with Step-By-Step Video, and List of Filipino Desserts.

Origin of Pan De Coco

Pan de coco originated in the Philippines. It’s a type of sweet bread filled with sweetened grated coconut. “Pan de Coco” translates to coconut bread, and that’s exactly what this delicious treat is. Pan de Coco is a traditional Filipino sweet roll made from an enriched dough filled with a unique blend of sweetened coconut. Every bite is packed with lush coconut flavor and sweet, rich doughiness. They are the perfect sweet rolls for any occasion!

Why You’ll Love It

• One-Afternoon Bread! The beauty of this recipe is how quick and easy it is! You can make this on Sunday morning and have it ready before lunch! It’s not often that delicious bread is prepared quickly, but these excellent sweet rolls are the real deal! They also reheat soon so that you can enjoy their sweetness today and tomorrow!

Kid-Friendly Treat!

• It is very popular with little ones! They enjoy crunching into the shiny exterior and love the sweet and chewy filling. Kids are often the harshest critics, and these super sweet rolls are kid-tested and kid-approved!

Perfect Party Treats!

• Pan de Coco is great for practically every occasion. Need a sweet snack? Pan de Coco has your back, but this recipe makes enough for a crowd, so why share!? Try bringing this bread to your next get-together or serving it at holiday brunch. It’s a beautiful bite that will have everyone sweet in you!

Ingredients for Pan De Coco Filling

• Butter-Butter acts as a creamy binder in this luscious pan de coco filling.
• Brown Sugar-Brown sugar gives the filling a well-rounded sweetness that will keep you returning. Light brown sugar has a mild flavor that is perfect for this bread, but dark brown sugar also works well in a pinch.
• Coconut Meat-You can’t have pan de coco without coconut! Shredded coconut meat gives the bread its delectable texture and irresistible flavor.
• Sweetened Condensed Milk-Sweetened condensed milk is like the baker’s secret weapon. It adds creamy sweetness to anything it touches, making the bread so light, sweet, and satisfying in this recipe!

Ingredients for Yeast Mixture

• Active Dry Yeast- gives the bread its rise and wonderfully mild yeasty flavor.
• White Granulated Sugar-Yeast needs to eat to rise; sugar is its favorite food. A little sugar helps your yeast mixture reach its most remarkable potential rise.
• Water-Lukewarm water helps the yeast to grow.
• All-Purpose Flour-All-purpose flour works with the yeast to form a starter for the bread.

Ingredients for the Dough

• Active Yeast Mixture-See the ingredients above.
• All-Purpose Flour-All-purpose flour has the right protein content to make healthy, delicious bread!
• Milk- adds a rich, creamy flavor to this luscious Pan de Coco. Milk with any fat content will work for this recipe.
• Butter-Butter adds even more richness to this wonderfully sweet bread!
• Egg- The egg adds fat and richness to the recipe, and it also helps to give the bread an even more delicious rise.
• Salt- A hint of salt helps season the bread.
• Sugar sugar helps to make all the rich and creamy flavors in this sweet bread shine!

Ingredients for Pan De Coco Egg Wash

• Egg Yolk-Egg yolk is used for egg washing. Egg wash makes the Pan de Coco lovely and shiny!
• Milk- you can use milk too to make the bread shiny and aesthetic.

Step-by-Step Instructions

Make the Pan De Coco Filling:

• Place the butter in a small saucepan and melt over low heat. Add the sweetened condensed milk and brown sugar and mix until dissolved. Add the coconut meat and mix until coated. Please turn off the heat and set it aside.

Make the Yeast Mixture

• Warm the water in the microwave for 35 seconds. Add the active dry yeast and sugar. Mix and let sit for 5 minutes until bubbles form. Add the mixture to the 1 cup flour and let it sit for 45 minutes.

Make the Pan De Coco Dough:

• Brush a large bowl with oil. Set aside.
• Place the hook attachment in your electric mixer. And lock the mixing bowl in it. Add the flour and salt to the bowl and mix using a wire whisk.
• Warm the milk for 45 seconds, and then place the warm milk, melted butter, egg, and sugar into the bowl. Mix for one minute and add the yeast mixture. Mix using the hook attachment until ingredients are incorporated. Mix for seven minutes.
• Sprinkle flour on the working surface. Transfer the dough and form it into a ball. Place the dough in a greased bowl and let it sit, covered with cloth, at a warm temperature for 1 hour.
• When ready, divide the dough into a round dough into sixteen pieces using the dough cutter. You can also cut dough, weigh 60 grams each, and use your palm to flatten and fill it with cocoa filling. Make sure that it is sealed. Place the filled dough with the seal down in the pan. Brush with the egg wash. (It is okay not to weigh the dough; try to form equally shaped bread.)
• Cover the dough with a damp cloth and let it sit for another 30 minutes. Brush with egg wash. 7. Preheat the oven to 350°F, place the bread on a baking sheet, and bake for twenty minutes.

Expert Tips and Tricks

• Remember the yeast mixture must sit for 45 minutes so that you can mix the filling during this time.
• When making the dough, sift the dry ingredients with a whisk before mixing the wet ingredients with a dough hook.
• Put the dough somewhere warm to rise; dough rises more quickly in warmer temperatures.
• You can divide the dough evenly by eye-balling it or weighing the dough balls out to 60 grams apiece.
• After filling the dough balls, seal them nicely and place them seam-side down.

What to Serve with Pan De Coco?

This light and deliciously sweet Pan de Coco is perfect when served with hot coffee or tea. These rolls are excellent for sharing, parties, potlucks, or solo snacking! Any way you slice it, these sweet rolls taste great!

How to Store and Reheat Pan De Coco

Store this tasty Pan de Coco in an airtight container in the refrigerator for up to 1 week. You can reheat the pan de coco in the microwave, but the oven is more reliable. Preheat the oven to 350°F and spray a baking sheet with non-stick spray. Arrange the desired roll amount on the sheet and bake for 10 minutes or until warm.

Common Questions

What is Coco Pan

• There are several dialects in the Philippines. In the Visayas, Pan mean bread. So this is where the Coco Pan came from, meaning coconut bread.

Is pan de coco high in protein?

• Pan de coco is not exceptionally high in protein. It’s mainly made from flour, sugar, coconut, and sometimes milk or coconut milk, which don’t contribute significant amounts of protein.

Why is Coco/Coconut bread so good?

• Coco bread is famous in tropical countries where coconut trees are commonly found. It is loved for its soft, slightly sweet texture and ability to complement various fillings like spicy Jamaican patties or savory meats. Its deliciousness often comes from combining its ingredients, including flour, coconut milk, sugar, and sometimes butter, giving it a unique flavor and texture many enjoy.