Pan de Coco

Pan 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!

What is Pan de Coco

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.

Making the dough

• Bread flour and whole wheat flour due to a higher percentage of protein are best suited for chewy, crusty bread. All-purpose flour, however, has average gluten content and works well for soft rolls such as this coconut bread.
• You can use either type of yeast; just make sure to follow package instructions. Instant dry yeast can be mixed directly with flour, while active dry yeast typically needs to be dissolved in water.
• To check if the yeast is good, do a proofing test. Sprinkle about a teaspoon of yeast and teaspoon of sugar in a half cup of lukewarm water. The yeast should dissolve completely in the water, and the mixture should bubble after 3 to 5 minutes.
• Lukewarm milk is between 100 to 110°F (36.5 to 40.5°C). If you do not have a thermometer, you can gauge the temperature by dabbing some milk on your wrist. It should feel warmer than your body temperature but not hot.

Troubleshooting tips

• If the bread turned out dry, hard, or too dense bread, this could be a sign of over-kneaded dough. If kneading using a mixer, check the texture of the dough from time to time. It should be smooth and elastic. Not dry nor too tacky.
• If the dough didn’t rise, this could be because the yeast is no longer active. Make sure to do a proofing test before proceeding with the recipe.
• If your kitchen is too cold and lacks the warm temperature needed for the yeast dough to rise, turn your oven on the lowest setting for 5 minutes. Turn it off and place the bowl with the covered dough in the oven until double its size.

Coconut filling

• The filling is traditionally made with freshly-grated coconut meat, but we’re using desiccated coconut in this recipe because it is has a longer shelf life and more accessible, especially for those who are not in the Philippines.
• If you prefer to use fresh coconut, decrease the amount of milk to 1/2 cup for every 2 cups of coconut as desiccated coconut tends to absorb more liquid.

How to serve

• Enjoy this coconut bread with coffee, tea or your favorite cold drink for breakfast or midday snack.
• To store, allow the rolls to cool completely, wrap tightly in aluminum foil, and place in resealable bags or airtight containers. Refrigerate for up to one week or freeze for up to one month.
• To reheat, take the rolls from the container and loosen the foil. Allow to thaw completely at room temperature and warm in a 300 F oven for about 8 to 10 minutes.