Pan de Coco Recipe

5 from 11 votes

Filipino soft, sweet yeast buns stuffed with sweetened grated coconut. A popular bakery bread enjoyed for breakfast or afternoon snack.

Prep Time20

Cook Time15

Risng time1

Total Time1 35

Course: Breakfast, Snack

Cuisine: Filipino

Keyword: coconut, filipino bread, yeast

Servings: buns

Calories: 245kcal

Author: Bebs

In a large bowl, sift together the flour and sugar, and salt. Then sprinkle the instant dry yeast and mix.
2 cups all-purpose flour, ⅓ cup sugar, ¼ teaspoon salt, 1 teaspoon instant dry yeast
Add the wet ingredients. Using a wooden spoon or spatula, mix until it forms a dough.
¾ cup lukewarm milk, ¼ cup vegetable oil
Turn the dough on a flat surface and knead. If it is too wet or sticky, apply some oil to your hands and on the surface to prevent the dough from sticking. If it is too dry, add some more oil to the dough. As you continue kneading, the dough should be less and less tacky and easier to handle. Try not to add more flour as this might result in dense rolls. It may take you as fast as 7 minutes or longer depending on different factors. Perform the windowpane test to be sure.
Place the dough in a greased bowl and cover with a plastic wrap or a clean kitchen towel. Leave it to rise for 30 minutes to an hour or until it has almost doubled its size.

While waiting, prepare the filling. In a pan over medium heat, bring water to a boil. Add butter and add brown sugar and let it simmer until it starts to thicken.
½ cup water, 2 tablespoons butter, ½ cup brown sugar
Add the grated coconut and cook for some minutes until all the syrup is absorbed. Remove filling from heat and allow to cool down.
1 ½ cup fresh grated coconut, 1 teaspoon vanilla extract

Gently punch down the dough to deflate. Tip it over to a flat surface. Shape the dough in a rectangle and cut it lengthwise in 3 equal parts. Then crosswise in 4 equal parts, making 12 pieces in total. Shape each piece into a ball. Once done, cover the dough pieces with a kitchen towel and let them rest for at least 3-5 minutes.
Flatten each dough with the palm of the hand. Hold the flattened dough in the curve of your palm and add about 1 tablespoon of coconut filling in the center.
Pinch the corners together to fully enclose the filling and roll it in between your palms to make them round again.
Arrange the filled dough on a baking sheet lined with parchment paper 1 inch apart. Slightly press the buns to flatten a bit.
Using a fork, poke small holes in the center of each filled dough. Cover with a clean kitchen towel and let them rest for another 20-30 minutes or until it doubles in size.

Combine 1 egg and 1 tablespoon of water and beat until frothy. Set aside.
1 small egg, 1 tablespoon water

Bake in a preheated oven at 170°C/325°F for 10 minutes. Take the baking pan with the buns from the oven and brush with egg wash. Return to oven and bake for another 5 minutes or until the buns turn golden brown.
Remove the buns from the oven and let them cool down a bit before serving. Enjoy with a cup of coffee or tea.

If freshly grated coconut is not available in your area, you can also use desiccated coconut, rehydrated in a bit of warm water or coconut milk.