Pan de Coco

 This pan de coco recipe is one of my earliest post when I started blogging. It’s been always in my to-do list of recipes to update. After a busy week I finally had the time to make a batch and of course update this article. It’s so fun to make, like pandesal, that you’ll probably bake some every week!

Ingredients

Coconut Filling

1 1/2 cup desiccated coconut / fresh grated coconut

1 1/2 cup brown sugar

1/2 cup water (for soaking desiccated coconut)

1/2 cup water (for cooking desiccated coconut)

3 tbsp. butter

Dough

3 3/4 cups bread flour or all-purpose flour

3 tbsp powdered milk

1 1/2 tbsp. sugar

1 large egg

2 tsp. active dry yeast or instant yeast

1 cup lukewarm water (or milk)

3 tbsp. vegetable shortening or soften butter (let butter soften in room temperature)

1/4 tsp. salt

Instructions

Coconut Filling

Soak desiccated coconut in ½ cup water and stir.

1 1/2 cup desiccated coconut / fresh grated coconut,1/2 cup water

In a cooking pot over low heat, add desiccated coconut and cook for a few minutes then tip-in brown sugar and mix until combined then add water and stir.

1 1/2 cup brown sugar,1/2 cup water

Simmer until the sugar melts and has a sticky texture. Lastly, add the butter and mix well until well incorporated.

3 tbsp. butter

Set aside and let it cool down.

Dough

If you are using dry active yeast, you need to activate by adding 1/2 cup of lukewarm water and set aside for 5 minutes or when bubbles form. If you are using instant yeast you can directly add to dry ingredients.

2 tsp. active dry yeast or instant yeast,1 cup lukewarm water

In a mixing bowl put bread flour, powdered milk, sugar and mix well together. (if you are using instant yeast, you can add it with the rest of the dry ingredients).

3 3/4 cups bread flour or all-purpose flour,3 tbsp powdered milk,1 1/2 tbsp. sugar

When the yeast mixture is activated (bubbles forming on top of mixture), add the egg and pour in with the dry ingredients.

1 large egg

Using a stand mixer with the hook attachment, mix everything in low speed until well incorporated.

Then add butter and salt and continue beating in low speed for 5 mins. When the butter mixed well with the dough continue beating in medium speed until your dough becomes soft and elastic.

3 tbsp. vegetable shortening or soften butter,1/4 tsp. salt

Removed dough from mixing bowl then place it in another bowl greased with cooking oil and let it rise for 1 hour or depending on the humidity.

When the dough doubled in size you know you achieved a good rise. Dump the dough on the table or counter and punch the dough to release the air/gas inside.

raised dough

Divide the dough in two equal parts. Set aside one part and cover with dry kitchen towel.

With the other dough, Flatten with a rolling pin and roll into a log shape and cut into small equal pieces (40 grams of dough) or approx. the size of a medium tomato.

dough rolled

Take one piece from the that you just cut and roll it into a shape of a ball. Flatten it with the rolling pin on a lightly flour dusted surface.

dough

Take 2 tbsp. from the coconut filling that you set aside, put on the middle of the dough and seal by pinching all sides.

dough being filled

Place all the filled dough on a baking tray with parchment paper and let it rise for 20 minutes. While waiting you can pre-heat the oven (375°F or 180°C°).

Before baking apply eggwash (1 beaten egg + 1 tbsp milk) and poke the top of dough with fork.

Bake for 15 to 20 minutes at 375°F/180°C depending on the oven you are using or until golden brown. Serve warm or cooled. Bon appetit!

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