WATCH: How to Make Pan de Coco
Pan de coco is light yeasted bread stuffed with a sweet coconut filling.
Pan de coco, a simple yeasted bread with sweet coconut filling, is super easy to make at home! No special equipment needed, too. You can knead the dough by hand! Remember to make the filling right before you stuff the bread. If you let the filling sit, it tends to get watery. Also, purchase freshly grated coconut or niyog at the grocery for the best flavor.
Pan de Coco Recipe
Makes 20 pieces
To make the dough:
4 cups all-purpose flour
1 1/2 cups full cream milk
2 teaspoons instant yeast
1 teaspoon salt
2/3 cup light brown sugar
4 tablespoons canola oil
To make the filling:
2 cups freshly grated coconut (niyog)
1 cup light brown sugar
To make the egg wash:
1 large egg
1 tablespoon full cream milk
Make the dough: In a clean bowl, combine all the dry ingredients and make a well in the center. Add the milk and canola oil and slowly mix together until all the ingredients are incorporated.
Once everything comes together, transfer only a lightly floured surface and knead for 10 minutes or until the dough is smooth and shiny. Alternatively, mix a low speed in a stand mixer fitted with the dough hook attachment until the dough is smooth and shiny.
Place the dough in a lightly oiled bowl and cover with a kitchen towel or cling wrap and let rise in a warm spot for 60 minutes or until the dough has doubled in size.
Once the dough has sufficiently risen, punch out the air and divide the dough into 20 equal pieces. Shape each piece into a round ball. Cover the dough with a damp towel and let rest for 15 minutes.
Make the filling: Mix the coconut and sugar together. Remember to make the filling only right before you start shaping the pan de coco. Leaving the mixture together for a long time will make it watery.
To shape the pan de coco: Take a dough ball and then flatten on your palm. Put a spoonful of filling into the center of the dough and bring the edges toward the center to full wrap the filling. Make sure to pinch the seams together to fully enclose the filling.
Flatten the pan de coco with your hands and then place seam side down on a lightly greased baking pan. With a fork, poke the top of the pan de coco three times. Remember to do this before proofing.
Arrange the pieces on a lightly oiled baking tray and cover with a damp towel. Set the bread aside to proof for 60 to 90 minutes, or until the bread has doubled in size.
Preheat the oven to 350°F. Gently brush the top of each piece with egg wash. Bake the pan de coco for 10 to 15 minutes or until golden brown.