Pan de Coco Pinoy Recipe

Pan de coco, literally “coconut bread” in Spanish, is a rich sweet roll that uses sweetened shredded coconut meat as filling. It is a popular snack bread in the Philippines.

 

Ingredients

For the Dough:
3 cups all purpose flour, sifted
2 1/2 tsps instant yeast
1 tsp salt
1/4 cup sugar
1/2 cup milk
2 eggs, beaten
1/4 cup butter, softened

For the Filling:
1 cup grated coconut
1/4 cup condenes milk
1/2 cup brown sugar
1/4 cup butter
1/2 tsp vanilla

For the Egg Wash:
1 large egg, beaten
1 tbsp milk

 

Procedure:

For the Dough:
Combine the flour, instant yeast, salt, and sugar in the bowl.

Add the , milk, and egg to the flour mixture. Using a dough hook and the lower setting of a mixer around 5 minutes. Cover the dough and let it rest for twenty minutes.

After resting, continue kneading the dough on low speed while continuously adding the butter. Knead until the dough is elastic.

Form into a ball and transfer to a lightly oiled bowl. Cover the bowl and let the dough rest for 2 hours or until the dough doubles in size.

 

For the Filling:
Combine all the ingredients for the filling and cook over medium heat. Stir every once in a while. Cook until the mixture has thickened and the coconut has absorbed all the liquid. Remove it from heat and let it cool.

Forming the buns:
Preheat the oven to 180C (350F).
Punch down the dough to remove the air and divide into small desired pieces.
Form each piece into a ball and flatten it. Put a tablespoon of coconut filling in the middle of the dough and seal it in by rolling the dough into a ball. 

Let the dough balls rest for 15 minutes.

Mix the egg and milk for the egg wash. Lightly brush the tops of the dough with the egg wash before baking for 20 minutes or until the buns turn golden brown.
Remove from the oven and brush melted butter.