Pan de Coco Recipe - Amiable Foods (2024)

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ByMiaFebruary 22, 2019February 17, 2023Updated onFebruary 17, 2023

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Pan de coco with sweetened coconut filling is a Filipino favorite! Soft rolls packed with coconut flavor that is great as a snack with your favorite drinks!

This pan de coco recipe is one of my earliest post when I started blogging. It’s been always in my to-do list of recipes to update. After a busy week I finally had the time to make a batch and of course update this article. It’s so fun to make, likepandesal, that you’ll probably bake some every week!

This coconut bread is the perfect combination of sweet and fluffy. The shredded coconut filling adds a nice texture with every bite. The bread is great for breakfast, brunch or as a snack. If you tried this recipe and loved it, or you have any questions, please leave me a comment below.

What Is Pan de Coco?

Pan de Coco is a bread or bun in the Philippines, usually bought at local bakeries. Filipinos enjoy it as merienda (afternoon snack) or breakfast usually with coffee or cold drinks. This yummy soft roll filled with sweet desiccated coconut has Spanish influence dating back from the 1600s.

It is said to have originated from Honduras where the bread itself is incorporated with coconut milk and oil. Filipinos, with their cooking creativity, made a version but with sweet coconut filling instead giving us the treat we enjoy today.

Notes On Some Ingredients

Flour – You can use bread flour or all-purpose flour. I personally like using bread flour because all-purpose flour can sometime result in a crumbly bread.
Sugar – Brown or light brown sugar is needed to make the filling and white sugar for the dough.
Yeast – You can either use dry active yeast or instant yeast, whichever is available to you.
Vegetable shortening – or you can use softened butter in room temperature if you can’t find any.
Coconut – Either use fresh shredded coconut or substitute with store-bough desiccated coconut rehydrated by soaking in water for 2-3 minutes.
Milk – When making the dough, any fresh milk will work but you can also use water if you prefer. Use any powdered milk of choice or skip it if you want.

Cooking Tips

Make sure to check for the expiry of the yeast before using.
When using dry active yeast make sure that there are bubbles after adding water, if not discard and make new one. For instant dry yeast, follow packaging instruction before adding with other ingredients.
All ingredients like butter, eggs, etc. should be in room temperature.
You can also do manual kneading of the dough if you don’t have a stand mixer.
The coconut filling might harden or become stiff when it cools down, do not heat again, instead just stir it until smooth.
Add 1 tbsp. of water as needed if the dough is too dry until the right texture is achieved.
Why do you need to poke the top before baking? Poking the top of the roll with fork before baking allows steam to release while in the oven

How To Serve And Store

The bread is best serve as a snack with coffee, tea, or cold drink. You can also have it for breakfast or as packed snack when on the go.
To store freshly baked rolls, allow to completely cool down. Wrap bread in aluminum foil, and place in airtight containers or zip locks. Refrigerate for up to 5 days or place in the freezer for up to one month.
To reheat the bread, allow to thaw completely at room temperature and warm in a 150°C or 300°F pre-heated oven for about 6 to 8 minutes.

Pan de Coco

Pan de coco with sweetened coconut filling is a Filipino favorite! Soft buns packed with coconut flavor that is great as a snack with your favorite drinks!

4.75 from 4 votes

Print Pin Rate

Course: Bread, Breakfast, Snack

Cuisine: Filipino

Keyword: pan de coco, pan de coco recipe

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 1 hour hour

Total Time: 50 minutes minutes

Servings: 12 people

Calories: 297kcal

Author: Mia

Ingredients

Coconut Filling

1 1/2 cup desiccated coconut / fresh grated coconut
1 1/2 cup brown sugar
1/2 cup water (for soaking desiccated coconut)
1/2 cup water (for cooking desiccated coconut)
3 tbsp. butter

Dough

3 3/4 cups bread flour or all-purpose flour
3 tbsp powdered milk
1 1/2 tbsp. sugar
1 large egg
2 tsp. active dry yeast or instant yeast
1 cup lukewarm water (or milk)
3 tbsp. vegetable shortening or soften butter (let butter soften in room temperature)
1/4 tsp. salt

Instructions

Coconut Filling

Soak desiccated coconut in ½ cup water and stir.
1 1/2 cup desiccated coconut / fresh grated coconut, 1/2 cup water
In a cooking pot over low heat, add desiccated coconut and cook for a few minutes then tip-in brown sugar and mix until combined then add water and stir.
1 1/2 cup brown sugar, 1/2 cup water
Simmer until the sugar melts and has a sticky texture. Lastly, add the butter and mix well until well incorporated.
3 tbsp. butter
Set aside and let it cool down.

Dough

If you are using dry active yeast, you need to activate by adding 1/2 cup of lukewarm water and set aside for 5 minutes or when bubbles form. If you are using instant yeast you can directly add to dry ingredients.
2 tsp. active dry yeast or instant yeast, 1 cup lukewarm water
In a mixing bowl put bread flour, powdered milk, sugar and mix well together. (if you are using instant yeast, you can add it with the rest of the dry ingredients).
3 3/4 cups bread flour or all-purpose flour, 3 tbsp powdered milk, 1 1/2 tbsp. sugar
When the yeast mixture is activated (bubbles forming on top of mixture), add the egg and pour in with the dry ingredients.
1 large egg
Using a stand mixer with the hook attachment, mix everything in low speed until well incorporated.
Then add butter and salt and continue beating in low speed for 5 mins. When the butter mixed well with the dough continue beating in medium speed until your dough becomes soft and elastic.
3 tbsp. vegetable shortening or soften butter, 1/4 tsp. salt
Removed dough from mixing bowl then place it in another bowl greased with cooking oil and let it rise for 1 hour or depending on the humidity.
When the dough doubled in size you know you achieved a good rise. Dump the dough on the table or counter and punch the dough to release the air/gas inside.
Divide the dough in two equal parts. Set aside one part and cover with dry kitchen towel.
With the other dough, Flatten with a rolling pin and roll into a log shape and cut into small equal pieces (40 grams of dough) or approx. the size of a medium tomato.
Take one piece from the that you just cut and roll it into a shape of a ball. Flatten it with the rolling pin on a lightly flour dusted surface.
Take 2 tbsp. from the coconut filling that you set aside, put on the middle of the dough and seal by pinching all sides.
Place all the filled dough on a baking tray with parchment paper and let it rise for 20 minutes. While waiting you can pre-heat the oven (375°F or 180°C°).
Before baking apply eggwash (1 beaten egg + 1 tbsp milk) and poke the top of dough with fork.
Bake for 15 to 20 minutes at 375°F/180°C depending on the oven you are using or until golden brown. Serve warm or cooled. Bon appetit!

Video

Nutrition

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For the coconut filling, the 11/2 brown sugar- you forgot to specify -Whether cups or Tablespoons?
Reply
1. Hi Tesi,
  It’s in cups. Thank you for the clarification. Please see also the video located at the bottom for preference.
  Happy baking!
  Reply
Thank you for sharing your recipe. I am excited to make this. Upon checking in my kitchen. I will tell you the results soon.
Reply
1. Hi Myleen,
  Good luck and please do tell us how it went
  Reply
2. Can we substitute the powdered milk to liquid milk?
  Reply
  1. Hi Rachel,
    It’s better if you just omit the powdered milk rather than replacing it with liquid milk.
    Reply
Can you use sweetened coconut flakes?
Reply
1. Hi Marietta,
  I haven’t tried sweetened coconut flakes. You can try but lessen the brown sugar when making the filling.
  Add the sugar gradually until the sweetness is okay for you. Hope this helps.
  Reply
One of the best recipes out there! Easy to follow and the results are better than expected. Keep up the good work!
Reply
10/10 will be making this again! I wanted to test out making Filipino desserts for my mom and this was a huge hit! Thanks for the recipe
Reply
1. Hi Sarah,
  Thank you for trying our recipe! Ecstatic that it was a hit. Cheers to more baking!
  Reply
if i don’t have powdered milk, can i use regular milk (like in a carton)?
Reply
1. Hi Clarisse,
  Yes, you can use regular powder milk or you can omit.
  Thank you and Happy Baking!
  Reply
Thank you for this wonderful recipe loved it
Reply
1. Hi RC,
  Thank you too for trying our recipe. Keep safe.
  Reply
Hi. Can i store the leftover filling inside the fridge? For how long?
Reply
1. Hi Jen,
  Yes you can, store the filling in an airtight container then refrigerate. It will last for 5 days to 1 week.
  Reply
It says to add water twice so not sure if it would be 1 cup of water added total for the filling?
Reply
1. Hi Giovanna,
  Thank you for clarifying. Yes it’s 1 cup water. 1/2 for soaking and 1/2 for cooking. Cheers!
  Reply
There’s no specific oven temperature, so I supposed it’s 350°°F for 20-30 mins.
Reply
1. Hi, Thank you for rating the recipe. It’s the same temperature upon pre heating the oven (step #12) which is 375°F/180°C for 15-20 minutes but yes you can also bake at 305°F for 20-25 or until golden brown.
  Reply