Name: Filipino Pan de Coco Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: Filipino
Ingredients: 1 cup milk (warmed to about 110°F); 2 tbsp granulated sugar; 2¼ tsp active dry yeast (equivalent to 1 envelope); 3 cups all-purpose flour (may need more); ¼ cup granulated sugar; ½ tsp salt; 1 large egg (room temperature); Canola oil (for greasing); 1 large egg; 1 tbsp water; 1 cup coconut milk; 1 cup unsweetened shredded coconut; ½ cup brown sugar (packed); ½ tsp salt

Jump to Recipe· 3.9 from 14 reviews

There is truly nothing like the warm, sweet embrace of a freshly baked Pan de Coco, and this Filipino Pan de Coco Recipe will bring a bit of that magic right into your kitchen. Soft, pillowy bread filled with a luscious, mildly sweet coconut filling that’s both comforting and delightfully rich—it’s the kind of treat that makes you want to bake batch after batch. Whether you’re new to Filipino baking or a longtime fan, this recipe balances tradition and simplicity, so you can enjoy authentic pan de coco without any fuss.

Ingredients You’ll Need

A large silver mixing bowl sits on a white marbled surface with a blue and white checkered cloth under it. Inside the bowl, there are four layers: a yellow egg yolk at the bottom near the front, a bright white powdery layer on top, a thick clumpy off-white cream layer at the back, and a smooth white liquid filling the rest of the bowl. Nearby, there are two small white bowls; one with a light brown crumbly substance and the other with a fine white powder. A silver whisk is partially visible resting on the cloth at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

To make this soul-satisfying Filipino Pan de Coco Recipe, you’ll find the ingredients surprisingly straightforward but absolutely essential. Each one plays a vital role, from the tender bread’s texture to the creamy, sweet coconut filling.

Milk (1 cup, warmed to about 110F): Activates the yeast and helps create a soft crumb in the bread.
Granulated sugar (2 tbsp + ¼ cup): Feeds the yeast and adds the perfect touch of sweetness to balance the richness of the filling.
Active dry yeast (2¼ tsp): The magic powder that makes your dough rise and become delightfully airy.
All-purpose flour (3 cups): The backbone of your bread, providing structure and that soft bite we love.
Salt (½ tsp): Enhances flavor and balances sweetness beautifully.
Large eggs (2, one room temperature + 1 egg for egg wash): Adds richness and contributes to the golden crust.
Canola oil (for greasing): Keeps your dough from sticking and adds a slight tenderness to the crust.
Coconut milk (1 cup): The heart of the filling, bringing authentic Filipino coconut flavor to every bite.
Unsweetened shredded coconut (1 cup): Provides texture and bursts of coconut goodness inside the filling.
Brown sugar (½ cup, packed): Imparts a deep caramel sweetness that perfectly complements the coconut.

How to Make Filipino Pan de Coco Recipe

Step 1: Proof the Yeast

Begin by stirring the warm milk, 2 tablespoons of granulated sugar, and active dry yeast together in a small bowl or measuring cup. Then let the mixture sit for about 10 minutes, allowing the yeast to foam up. This foaming means your yeast is alive and ready to give your bread the lovely rise and fluffy texture it deserves.

Step 2: Combine the Dough

Next, mix your proofed yeast mixture with the flour, ¼ cup sugar, salt, and one egg in a large bowl or the bowl of a stand mixer with a dough hook. Stir until a dough forms that sticks together in a ball and becomes smooth and elastic. If it feels overly sticky, gradually add a little more flour, but be careful not to add too much so you retain a soft dough.

Step 3: Shape and First Rise

Lightly grease a bowl with canola oil, place your dough inside, and cover it. Let the dough rise and double in size, which takes about an hour. This wait is worth it because that extra volume means your pan de coco will have the perfect fluffy, cloud-like texture.

Step 4: Prepare the Filling

While your dough is resting, it’s the perfect time to simmer your filling. Bring the coconut milk to a gentle simmer, then dissolve the brown sugar into the milk. Add shredded coconut and salt and cook the mixture over medium heat, stirring often, until it thickens enough to spoon and hold its shape—typically 10 to 15 minutes. This thick filling is what makes pan de coco irresistible.

Step 5: Divide and Fill

After the dough has risen, punch out the air and place it on a lightly oiled surface. Divide the dough into 12 equal pieces. Roll each piece into a ball and flatten to about 2mm thick. Place a generous tablespoon of the coconut filling in the center of each, then carefully fold the dough over and pinch the edges to seal. Give each bun a little reshaping to keep it neat and tidy.

Step 6: Second Rise

Arrange your filled dough balls seam-side down on a greased 9×13 inch pan and allow them to rise again for about 30 minutes. This step ensures your buns will be wonderfully soft and airy once baked.

Step 7: Bake to Golden Perfection

Preheat your oven to 350 degrees Fahrenheit. Before baking, brush each bun with an egg wash made from one beaten egg and a tablespoon of water to give them a gorgeous shiny, golden-brown finish. Bake for about 20 minutes, until the tops are perfectly golden. Serve warm to fully enjoy that molten coconut filling inside a tender bread shell.

How to Serve Filipino Pan de Coco Recipe

The image shows a white rectangular dish filled with seven soft bread rolls. The rolls are golden brown on top with a shiny, smooth texture, indicating they have been brushed with a glaze. The rolls are closely packed, with some slightly overlapping each other, showing fluffy white inside where one roll has a small bite taken out. The dish is placed on a white marbled surface with a light blue and white cloth partly visible underneath it. The lighting is soft, highlighting the warm color of the bread. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While this Filipino Pan de Coco Recipe is perfect all on its own, a light dusting of powdered sugar or a sprinkle of shredded coconut on top after baking adds an extra touch of charm and sweetness that guests will adore. You can also brush with melted butter right out of the oven for a richer finish.

Side Dishes

Pan de coco pairs beautifully with a simple cup of coffee, hot chocolate, or warm tea, making it an excellent choice for breakfast or merienda (snack time). If you want to turn it into a heartier meal, serve alongside fresh tropical fruits like mangoes or banana slices for a refreshing contrast.

Creative Ways to Present

Try placing your pan de coco in decorative paper liners for a charming bakery feel, or create a pan de coco basket by arranging the buns in a round baking pan so they rise into a cozy pull-apart loaf. This makes sharing with family and friends even more fun and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover pan de coco should be kept in an airtight container at room temperature for up to two days. This keeps the bread soft and the coconut filling moist. If you prefer, wrap each bun individually to lock in freshness and prevent drying out.

Freezing

Pan de coco freezes wonderfully! Place buns in a single layer on a baking sheet and flash freeze for a couple of hours before transferring into a zip-top bag or airtight container. This prevents them from sticking together and maintains their shape. Frozen pan de coco can be stored for up to one month.

Reheating

To bring frozen or stored pan de coco back to life, warm them in the oven at 325 degrees Fahrenheit for about 10 minutes or microwave briefly with a damp paper towel to maintain moisture. This reheating method revives the softness and melts the coconut filling to delicious gooeyness once again.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can! Use the same amount of instant yeast, but it’s best to mix it directly with your dry ingredients to avoid activating it separately. You might notice the dough rises a little faster, so keep an eye on it.

Is it okay to use sweetened shredded coconut for the filling?

It’s best to use unsweetened shredded coconut so you have better control over the sweetness. Sweetened coconut can make the filling overly sweet and alter the final taste.

Can I make the dough using a stand mixer?

Absolutely! Using a stand mixer with a dough hook attachment makes kneading easier and faster, helping you achieve that perfect elastic consistency effortlessly.

What’s the best way to tell when the bread is fully baked?

The tops should be a rich golden brown and spring back lightly when touched. Additionally, the pan de coco should sound hollow if you tap the bottom gently.

Can this recipe be doubled or halved?

Yes! This Filipino Pan de Coco Recipe is very flexible. Adjust the ingredients proportionally if you want to make more or less, but larger batches might need longer kneading times and bigger bowls for rising.

Final Thoughts

Baking pan de coco is like creating a warm hug in bread form—soft dough embracing that luscious coconut filling that every bite melts happily in your mouth. This Filipino Pan de Coco Recipe is a joy to make, filled with simple ingredients and steps that lead to delicious results. Invite a little tropical sweetness into your home and give this recipe a try—you’ll find it hard to stop at just one!