Pan de coco is a soft and sweet Filipino bread roll that’s filled with sweetened coconut then baked until golden brown. So good! Check out the easy recipe with tips, FAQs and more.
(Loving making homemade bread? Make a batch of pandesal , the classic Filipino bread roll. Or jazz it up and make some sweet Spanish bread or cheesy ensaymada .)
Note that this pan de coco recipe is different from the Honduran pan de coco, which is usually served with savoury dishes like stew or used in sandwiches.
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(3) In a large bowl if mixing by hand, or using the bowl of your stand mixer fitted with the dough hook attachment, stir yeast mixture, flour, sugar, salt and egg until combined, the dough sticks together in a ball and becomes smooth and elastic. Add more flour a little at time if your dough is too sticky, but no more than ¼ cup.
(4) Take the dough from the bowl and gently shape into a ball. Transfer into another bowl that’s been greased with canola oil. Cover and allow to rise until double in size (about 1 hour).
(11) Place each roll, seam side down, on a lightly greased 9×13 inch baking pan and allow to rise a second time (about 30m).
Sourdough Pan De Coco By Make It Dough
(12) Preheat oven to 350F, brush the pan de coco with egg wash and bake for 20 minutes or until the tops are golden brown. Best served warm.
(4) Cook until thickened considerably (10-15m). Stir so it doesn’t burn. Also remember that the coconut filling will thicken as it cools so you don’t want to overdo it.
Making pan de coco, or any bread, is a lot of steps but each step is really simple. And the end result is so rewarding!
Pan De Coco Filipino Bread With Sweet Coconut Filling. — Steemit
You know that lovely freshly baked bread smell? That’s yeast! In addition to making dough rise, yeast also gives bread its “bready” smell.
There are two main kinds of yeast you’ll find in stores — active dry or instant rise (sometimes also called quick rise or rapid rise).
Active dry yeastneeds to be bloomed in lukewarm/warm water (about 100 to 110F) ; instant dry yeast can be added directly to dry ingredients like as flour.
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I almost always use active dry yeast. I like how by blooming it in water I can guarantee that the yeast is still active.
If you don’t have a thermometer, you can tell if the milk (or water, if your recipe calls for that) is warm enough for the yeast by dabbing some of it on your wrist.
However, when I’m making pan de coco, I start stirring by hand then switch to the dough hook attachment of my stand mixer because the dough is on the sticky side.
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Pan de coco is supposed to be soft and fluffy so I watch my mixture like a hawk and stop as soon as I get that smooth and elastic texture. Over-kneading results to hard, dry or dense bread and we don’t want that.
Between you and me, I really don’t care all that much if bread and rolls are perfectly shaped. And so what if the filling flows over? They’re still delicious.
Depending on the recipe, this can range from 30 minutes to 2 hours. Just check at the halfway mark so you can get an indication of how much longer you have to go.
Pan De Coco
So what I like to do is turn my oven on to its lowest setting for a few minutes, then turn it off so that it’ll be about 90F when I’m ready to put my dough in to rise.
If you need to keep it for longer, just place the completely cool bread rolls in a large Ziploc bag and put the bag in the freezer. It should last up to a month.
Did you make this recipe? I’d love to hear all about it!Leave a comment or a star rating below.You can also tag me onInstagramorFacebook. I’d love to see your creations!
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Pan de coco is a sweet and fluffy Filipino bread roll that’s filled with sweetened coconut and then baked until golden brown. So good!
Calories: 281 kcal Carbohydrates: 43 g Protein: 6 g Fat: 10 g Saturated Fat: 8 g Cholesterol: 3 mg Sodium: 213 mg Potassium: 178 mg Fiber: 3 g Sugar: 17 g Vitamin A: 34 IU Vitamin C: 1 mg Calcium: 42 mg Iron: 2 mgPan de Coco with a soft, fluffy bun and perfectly sweetened coconut filling is perfect as a snack or dessert. This coconut bread is fantastic with coffee or tea and is sure to be a family favorite.
Looking for a tasty weekend baking project? Try this coconut bread recipe! and There is nothing more rewarding and comforting than the aroma of freshly baked sweet rolls!
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Pan de Coco is a a soft bread roll stuffed with sweetened grated coconut meat. It's a popular Filipino snack sold in most local panaderias or bakeries.
Although the bread enjoys an iconic status in our food culture, Filipinos cannot claim the monopoly of Pan de Coco or even its origin. The name itself denotes that it is of Spanish roots. It came from Central America, Honduras, to be exact, and was introduced to the early Filipinos by the Spanish settlers in 1600.
However, the Honduran version does not include a filling but instead incorporates the coconut flakes in the dough itself. It's not sweet as its Filipino counterpart, and very similar in taste to the Pan de Coco version that is also popular in the Caribbean. So, in a way, this version of filled Pan de Coco is 100% Filipino.
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Calories: 255 kcal , Carbohydrates: 31 g , Protein: 3 g , Fat: 13 g , Saturated Fat: 10 g , Cholesterol: 11 mg , Sodium: 75 mg , Potassium: 112 mg , Fiber: 1 g , Sugar: 14 g , Vitamin A: 75 IU , Vitamin C: 0.2 mg , Calcium: 28 mg , Iron: 1.6 mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read MoreThis is your ultimate guide to making the best homemade Filipino Pan de Coco! This sweet, soft coconut bread is easier to make than you might think. In this guide, we'll take you through every step of the process, complete with video and easy-to-follow photos. Perfect for beginners and seasoned bakers.
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When I received your request to make a Pan de Coco recipe, I took it as a challenge and an opportunity. As a self-taught baker, I still have a lot to learn. I still make mistakes, quite a lot actually. And I still get frustrated every time that happens.
That's why I'm so glad I finally made this and now writing about it. I have so much to share! This is a long post but I promise that every bit will be useful. Perfect for beginner home bakers!
Pan de coco is a sweet, coconut-filled bread that is a popular snack or breakfast item in my home, the Philippines. It is made with a soft, slightly sweet bread dough that is rolled out and filled with a mixture of sweetened coconut and brown sugar.
Filipino Pan De Coco Recipe
It is often served warm, straight out of the oven, and can be enjoyed on its own or with a cup of coffee or tea. Pan de coco is believed to have originated in the province of Bulacan in the Philippines, but it is now widely available throughout the country and is a popular snack or breakfast item sold by street vendors, bakeries, and food stalls.
Cook until the mixture has thickened and until most of the liquid has evaporated. Keep stirring to prevent the coconut from sticking to the bottom of the pan.
The third part is the most interesting of all the steps. You need a little bit of patience but I promise, it's all worth it!
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Place the bread rolls in a baking tray lined with parchment paper with a small gap in between. Cover with a damp towel and let it rise again until it doubles in size.
It took me three tries to get that perfect bun for Pan de Coco. On my first try, the bun turned out way too big and the filling was way too small that you couldn't taste it. If it's Pan de Coco, both the bread and the coco have to STAND OUT! So here are a few things I learned after 2 failed attempts plus 1 success at making Pan de Coco
Fresh is best. This turned out to be true after trying out the two types of grated coconut. Using freshly grated coconut makes a moist and flavorful Pan de Coco filling. It has a pleasant texture (not grainy) and is rich in coconut flavor.
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But what if you don't have access to fresh which is the case for most outside of Asia or a tropical country?
Coconut flakes and desiccated coconut are
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