PAN DE COCO (COCONUT BREAD)

Pan de Coco is one of the favorite breads by many Filipinos. Next to Pandesal and Spanish bread, it is the most common bread you can find in most of the bakeries in the Philippines. This bread is soft and filled with sweetened coconut. 
This is not the first time I made this bread. I thought of making a new blog since the photos are already outdated. I used the same bread recipe but I improved the coconut filling. 

On my first blog, I used sweetened coconut flakes but  I was told by some of my followers in the Philippines that they cannot find sweetened coconut flakes there. So for this one, I used desiccated coconut instead and mixed it with condensed milk.
​My coconut filling is so easy to prepare since you don't have to cook it unlike other recipes out there. Simple yet delicious as well. 
This is the same dough recipe I used when I make Spanish Bread. It is so soft and fluffy. A recipe I will keep on using when making bread. 

PAN DE COCO RECIPE

Ingredients:

• 3 cups bread flour
• 1 to 1-1/2 cups all purpose flour
• 1/4 cup + 1/2 tbsp sugar, divided
• 1/2 tsp salt
• 2 1/4 tsp yeast 
• 3 egg yolks
• 3/4 cup fresh milk 
• 1/2 cup butter, melted
• 1/2 cup  lukewarm water​​

​​​Coconut Filling: 

• 1 cup brown sugar
• 1 cup desiccated coconut
• 2 tbsp softened butter
• 3 tbsp condensed milk
• 1 tsp vanilla

​Egg Wash:

• 1 egg
• 1 tbsp water
• pinch of salt (optional)

​VIDEO TUTORIAL

Procedure:

• In a medium cup or bowl. combine lukewarm water, yeast and 1/2 tbsp sugar. Lightly stir and let bloom for 5-10 minutes. (If using instant yeast, you can omit this step).
• In another large bowl or cup, combine egg yolks and milk. Whisk until incorporated. Stir in melted butter. Set aside.
• In a large bowl or stand mixer's bowl, whisk together the flour, 1/4 cup sugar and salt. Add liquid ingredients and activated yeast.  Stir to combine.
• Gradually add 1 cup to 1-1/2 cups flour depending on dough consistency. 
• If using a stand mixer, attach a dough hook and knead for about 5 minutes or until dough is smooth and elastic. Dough cleans the sides of the bowl and forms a ball. 
• If kneading by hand, knead for about 10 minutes. 
• Transfer the dough into a greased bowl, cover and let rise for 1-2 hours or until doubled in size.

 

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• In a medium bowl, combine all filling ingredients together. Set aside.
• Transfer to a floured surface or onto a silicone mat. Divide the dough in half and roll each part into a log. Cut the log into equal pieces Form each piece into a ball to smoothen then flatten using a rolling pin. 
• Scoop about 1 tbsp of coconut filling in the middle of the flattened dough. Gather the sides and pinch together to seal. Lightly roll the dough (pinched side down) to smoothen.
• Place all the shaped dough into a baking pan lined with parchment paper. Cover and let rise for another 30-45 minutes. 
• Preheat oven to 350F / 176C. 
• Combine egg wash ingredients together and set aside.
• Poke the top of each dough with a fork then brush with egg wash. 
• Bake for 20-22 minutes or until top is golden.
• Serve warm. Enjoy!
• Recipe yields about 17-20 pieces Pan de Coco. 

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CHEESE BREAD

PANDESAL

PRINTABLE RECIPE

​Pan De Coco by PinoyCookingRecipes