Pan De Coco is a pastry for people with a sweet tooth, and it is a soft, fluffy bread. Pan De Coco has a rich, delicious coconut flavor. Best of all, it’s effortless to make and only requires a few simple ingredients.
If you love coconut, you’re going to adore this Filipino pan de Coco recipe.
When I was a child, I remember waiting for our afternoon snack to taste the freshly baked coconut bread and our favorite chocolate drink or warm milk. I finished the bread first and took all the leftover filling with our wooden spoon. Growing up, I learned to do the recipe, and now I’d like to share it with you.
What is Pan De Coco?
Pan de Coco is a sweet bread filled with sweetened coconut flakes. It is trendy in the Philippines, and bakeries often sell it under names like “Coconut Delight” and “Coco Bread.” Commonly served as breakfast alongside brewed coffee, hot chocolate, or tea. Today, bakeries often make another batch of pan de coco snacks since bread is also a famous merienda in the Philippines.
The name of this sweet bread originated from having come from the Spanish word for bread, which is “pan,” and the term “de coco,” meaning “from coconut.” The Philippines has a long history of being colonized by Spain during the 16th century, so it makes sense that Spanish words like this would influence terms like pan de coco.
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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Equipment
- Mixing bowl
- Stand up mixer
- Baking Pan
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 and 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.
- 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.
- 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.
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