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Filipino Pan de Coco Recipe

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3.9 from 14 reviews

This Filipino Pan de Coco recipe features soft, fluffy bread rolls filled with a rich, sweet coconut filling made from coconut milk, shredded coconut, and brown sugar. Perfect as a snack or dessert, these buns are baked until golden and best enjoyed warm. The recipe involves yeast dough preparation, resting periods for rising, and making a luscious coconut filling to complement the bread.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Filipino

Ingredients

Dough

  • 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)

Egg Wash

  • 1 large egg
  • 1 tbsp water

Pan de Coco Filling

  • 1 cup coconut milk
  • 1 cup unsweetened shredded coconut
  • ½ cup brown sugar (packed)
  • ½ tsp salt

Instructions

  1. Proof Yeast: In a small bowl or measuring cup, combine 1 cup of warm milk (about 110°F), 2 tablespoons granulated sugar, and 2¼ teaspoons active dry yeast. Stir gently and let it sit for about 10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
  2. Combine Ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, mix the yeast mixture with 3 cups all-purpose flour, ¼ cup granulated sugar, ½ teaspoon salt, and 1 large egg. Stir or mix until the dough forms a stick-together ball and develops a smooth, elastic texture. If the dough is too sticky, gradually add up to ¼ cup more flour, kneading carefully to avoid dryness.
  3. Shape Dough and First Rise: Remove the dough from the bowl and shape it into a smooth ball. Transfer it into a clean bowl greased lightly with canola oil. Cover the bowl with a damp cloth or plastic wrap and allow it to rise in a warm place until doubled in size, about 1 hour.
  4. Knead and Portion: After the dough has risen, gently punch down to release the air. Turn the dough onto a lightly oiled surface and knead briefly. Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten each ball to about 2mm thickness.
  5. Prepare Filling: While the dough rises, make the coconut filling. Heat 1 cup coconut milk in a saucepan over medium heat until it simmers. Stir in ½ cup packed brown sugar until fully dissolved. Add 1 cup unsweetened shredded coconut and ½ teaspoon salt. Continue cooking and stirring on medium heat for 10-15 minutes until the mixture thickens considerably. Set aside to cool before filling the dough.
  6. Fill Rolls: Place a heaping tablespoon of the cooled coconut filling in the center of each flattened dough piece. Fold the dough over the filling, pinching the edges tightly to seal. Reshape into a smooth ball if necessary.
  7. Second Rise: Place each filled roll seam side down on a lightly greased 9×13 inch baking pan. Cover and let rise again for about 30 minutes until slightly puffed.
  8. Preheat Oven and Apply Egg Wash: Preheat your oven to 350°F (175°C). In a small bowl, beat 1 egg with 1 tablespoon water to create an egg wash. Lightly brush the tops of the rolls with the egg wash to give them a shiny, golden finish when baked.
  9. Bake: Bake the rolls in the preheated oven for approximately 20 minutes, or until the tops turn golden brown. Once baked, remove from the oven and allow to cool slightly before serving. Pan de Coco is best served warm.

Notes

  • Use unsweetened shredded coconut for the filling to keep the sweetness balanced and avoid an overly sweet filling.
  • Be careful not to burn the coconut filling; stir frequently while thickening it on the stovetop.
  • If dough is too sticky during mixing, add flour gradually but avoid adding too much to keep the bread soft.
  • Warm milk to about 110°F to activate yeast properly without killing it.
  • You can prepare the filling ahead of time and refrigerate it; warm slightly before using to make it easier to fill the dough.

Find it online: https://cheftinaskitchen.com/filipino-pan-de-coco-recipe/