Pan De Coco

Pan de Coco, or "bread of coconut," is a beloved Filipino sweet bread filled with a rich and luscious coconut filling. Soft, fluffy, and slightly sweet, this treat is perfect for breakfast, a midday snack, or even dessert. While it originated during the Spanish colonial era, Pan de Coco remains a staple in Filipino bakeries and households today.

Here’s a step-by-step guide to making this delightful bread at home.

Ingredients

For the Dough:

• 3 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• ¾ cup warm milk (around 110°F or 45°C)
• 1 large egg
• 3 tablespoons unsalted butter, melted

For the Coconut Filling:

• 1 ½ cups grated fresh coconut (or desiccated coconut, rehydrated)
• ½ cup brown sugar
• ¼ cup water
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• For the Egg Wash:
• 1 egg yolk
• 1 tablespoon milk

Instructions

Step 1: Prepare the Dough

In a small bowl, combine warm milk, 1 tablespoon of sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes, or until it becomes frothy.

In a large mixing bowl, combine flour, the remaining sugar, and salt.

Add the yeast mixture, beaten egg, and melted butter to the dry ingredients. Mix until a dough forms.

Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–2 hours, or until it doubles in size.

Step 2: Prepare the Coconut Filling

In a saucepan over medium heat, combine grated coconut, brown sugar, water, and butter.

Cook the mixture, stirring constantly, until it thickens and becomes sticky. This should take about 5–7 minutes.

Remove from heat and stir in the vanilla extract. Let the filling cool completely.

Step 3: Assemble the Pan de Coco

Once the dough has risen, punch it down to release air. Divide it into 12 equal portions and shape them into balls.

Roll each ball flat into a disc (about 4 inches in diameter). Place a tablespoon of the coconut filling in the center.

Gather the edges of the dough to enclose the filling and pinch to seal. Shape into a smooth ball and place seam-side down on a baking tray lined with parchment paper.

Repeat for the remaining dough and filling. Cover the assembled rolls with a kitchen towel and let them rise for another 30 minutes.

Step 4: Bake the Bread

Preheat your oven to 350°F (175°C).

Brush the tops of the rolls with egg wash for a golden, glossy finish.

Bake for 18–22 minutes, or until the rolls are golden brown.

Remove from the oven and let the Pan de Coco cool slightly before serving.

Tips for Perfect Pan de Coco

Use fresh coconut if possible: Freshly grated coconut gives the filling an authentic texture and flavor, but desiccated coconut works in a pinch.

Seal the dough well: Make sure the edges are pinched tightly to prevent the filling from leaking out during baking.

Customize the sweetness: Adjust the sugar in the filling to your preference for a sweeter or less sweet bread.

Serving Suggestions

Enjoy Pan de Coco warm with a cup of hot coffee or tea.

Spread a little butter on the bread for an extra indulgent touch.

Store leftovers in an airtight container; reheat in the oven or microwave to restore softness.

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