Pan De Coco. Buttery, sweet, and light, nothing compares to the Filipino favorite Pan de Coco. This unbelievably easy recipe makes these satisfying sweet rolls so easy to bake!
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What is Pan De Coco?
“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!
What Makes This Pan De Coco So Delicious!?
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 quickly so that you can enjoy their sweetness today and tomorrow!
Kid-Friendly Treat!
It is very popular with little ones! They have fun 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.
- 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!
- Brown Sugar-Brown sugar gives the filling a nicely well-rounded sweetness that will keep you coming back. Light brown sugar has a more 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.
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-Milk is the final ingredient in the egg wash. In a pinch, water can be used as a substitute.
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 Add the 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 mixture into the 1 cup flour and let it sit for forty-five 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 and transfer the dough and form into a ball. Place dough in a greased bowl and let sit, covered with cloth, at a warm temperature for 1 hour.
- When ready, divide the dough into a round dough and divide it 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 ok not to weigh the dough, try to form equally shaped bread.)
- Cover the dough with a damp cloth and sit for another 30 minutes. Brush with egg wash. 7. Preheat the oven to 350°F and 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 adding the wet ingredients and mixing them 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 amount of rolls on the sheet and bake for up to 10 minutes or until warm.
Below are some of the list.
- How to Make Spanish Bread
- How to Make Pandesal Ube with Cheese Filling
- How to Make the Best Pandesal with Step-By-Step Video
- List of Filipino Desserts
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Pan De Coco
Equipment
- Mixing bowl
- Stand up mixer
- baking sheet
- 8-inch round pan for Instant Pot baking
- Conventional Oven
- Instant Pot Duo Crips Plus Air Fryer Lid 8 quart
Ingredients
Pan De Coco Filling
- 1/4 cup salted butter
- 1/4 cup sweetened condensed milk
- 1/2 cup brown sugar
- 2 cups grated coconut meat
Pan De Coco Dough
- Active Yeast mixture
- 3 cups All Purpose flour
- 2/3 cup milk
- 1/4 cup melted butter
- 1 large egg
- 1/2 tsp salt
- 1/2 cup sugar
Yeast Mixture
- 2 1/2 tsp Active Dry yeast
- 1 tbsp white granulated sugar
- 2/3 cup Lukewarm water
- 1 cup all-purpose flour
Pan De Coco Filling
- 1 cup Unsalted Butter
- 1/4 cup sweetened condensed milk
- 1/2 cup brown sugar
- 2 cups unsweetened grated coconut
Egg Wash
- 1 large egg yolk
- 2 tablespoons milk
Instructions
Make the Pan De Coco Filling
- Place the butter in a small saucepan and melt over low heat. Add the sweetened condensed milk Add the brown sugar and mix until dissolved. Add the coconut meat and mix until coated. Turn off the heat and set it aside.
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 mixture into the 1 cup flour and let it sit for forty-five minutes.
Make the Pan De Coco Dough
- Brush a large bowl with oil. Set aside.
- Place the hook attachment in your electric mixer. When the yeast mixture is ready, place flour and salt in the small bowl and mix using a wire whisk.
- Warm the milk for 45 seconds, then place the warm milk, melted butter, egg, and sugar into the stand mixer bowl. Mix for one minute and add the yeast mixture and flour mixture. Mix using the hook attachment until ingredients are incorporated. Mix for seven minutes.
- Coat your hand with flour to easily work on the dough. Sprinkle flour on the working surface and transfer the dough and form into a ball. Place dough in a greased bowl and let sit, covered with cloth, at a warm temperature for 1 hour.
- When ready, divide the dough into a round dough and divide it into sixteen pieces using the dough cutter. You can also cut dough and weigh 60 grams each and using your palm flatten and fill it with coco filling. Make sure that it is sealed. Place seal down in the pan( it is ok not to weigh the dough, just try to form equal shape bread. Please see note
- Cover the dough with a damp cloth and let sit for another 30 minutes. Brush with egg wash.
- Preheat the oven to 350 F and place the bread on a baking sheet and bake for twenty minutes.
How to Cook in the Instant Pot
- Cut all of the ingredients in half, and use one small egg. Follow the instructions above
- Prepare the pan by lining it with parchment paper and spraying it with nonstick oil. Set it aside.
- Place the filled dough in the pan, ensuring that there will be a distance from each other.
- Place the trivet in the inner pot. Let the trivet hold the pan. Place the inner pot into the instant pot base and cover it with the air fryer lid. Push the bake setting button and set the temperature to 350 F. Set the timer to twelve to fourteen minutes. Start checking at eight minutes.
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