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Home > Bread

Pan de Coco

BY :Bebs | Published: 02/05/ 2022 | Updated:02/06/ 2022 | 17 Comments

RECIPE VIDEO PRINT
5 from 11 votes
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Bite into these perfectly baked Pan de Coco- soft and fluffy buns stuffed with sweetened grated coconut! They are the perfect treats to sweeten your morning or afternoon break.

Pan de Coco are Filipino sweet buns stuffed with sweet grated coconut.

If you have read my previous articles, you would know that we used to live next door to a bakery that offers a variety of Filipino bread. They have Spanish bread, Pandesal, Egg pies, Cheese bread, Cheese rolls, and of course, Pan de Coco! My family and I would usually buy them in the morning freshly baked. It's the next best thing to having homemade bread- sans the elbow grease that comes with baking!

I made these while living in Germany and a bite of it instantly brought me back home to the Philippines. I love how soft and fluffy the buns are and the mildly sweet coconut filling gives you that local, homey feel.

  • What is Pan de Coco?
  • About the Filling
  • Tips when making Pan de Coco
  • Recipe Video
  • Printable Recipe
  • Pan de Coco Recipe
  • More Filipino Bakery Bread

What is Pan de Coco?

Pan de Coco is a kind of Filipino bread roll stuffed with sweetened grated coconut. It is a famous bakery bread in the Philippines that is usually served as a morning or afternoon snack.

Though the origin is somewhat vague, it is believed to have originated from Honduras and was introduced to us by the Spanish during the 1600s. However, the Pan de Coco that we now enjoy is made differently from how it was then. The Honduran version actually has the coconut meat mixed in with the bread itself instead of using it as a filling as we do.

Grated coconut-filled buns served as snack with coffee.

About the Filling

Bukayo is traditionally made by simmering young grated coconut meat in water and muscovado or brown sugar until it turns caramel-y and the coconut meat is chewy. However, there is also a dry and crumbly version of this called Bocarillo.

For this recipe, I made the coconut filling the same way but added butter and vanilla extract for more flavors. It is also a bit on the crumbly side. If you want it to be a little sticky and denser, just dissolve a tablespoon of flour in ยผ cup of milk or water once the liquid is absorbed. Stir regularly for 2-3 minutes until your desired consistency is met.

Alternative to freshly grated coconut:

If you do not have freshly grated coconut, you can use desiccated coconut instead. If you will be using this, rehydrate them first by mixing them in ยฝ cup of coconut milk. This will also boost its flavor. If you do not have coconut milk, water will do. This is what I used in my Pichi-pichi post.

Ingredients for pan de Coco

Tips when making Pan de Coco

  • If you are not sure if your yeast is still good, test before using it by dissolving a teaspoon in warm water mixed with a teaspoon of sugar. Wait for 3-5 minutes and observe. If it creates a creamy foam, your yeast is still good.
  • Do not over-knead your dough or the bread will turn out dry and hard. Always check if the dough is sufficiently kneaded by doing a windowpane test or a poke test.
  • When stuffing, do not press the dough too thin and refrain from adding more filling when assembling the bread roll. If your dough is too thin and the filling is too much, it might ooze out during baking.
  • Do not forget to poke some holes on top of the buns before baking to let the steam from the coconut filling out, else it might puff up making uneven buns or create a hole by themselves.

Recipe Video

Printable Recipe

Pan de Coco- small buns filled with sweetened grated coconut.
Print Review

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 Time: 20 minutes mins
Cook Time: 15 minutes mins
Risng time 1 hour hr
Total Time: 1 hour hr 35 minutes mins
Course :Breakfast, Snack
Servings =12 buns
Print Recipe Rate this Recipe

Ingredients
 

Dough

  • 2 cups all-purpose flour
  • โ…“ cup sugar
  • ยผ teaspoon salt
  • 1 teaspoon instant dry yeast
  • ยพ cup lukewarm milk
  • ยผ cup vegetable oil

For the Filling

  • ยฝ cup water
  • 2 tablespoons butter
  • ยฝ cup brown sugar unpacked
  • 1 ยฝ cup fresh grated coconut
  • 1 teaspoon vanilla extract -optional

For the Egg Wash

  • 1 small egg
  • 1 tablespoon water

Instructions
 

Prepare the Dough:

  • 2 cups all-purpose flour, โ…“ cup sugar, ยผ teaspoon salt, 1 teaspoon instant dry yeast
    In a large bowl, sift together the flour and sugar, and salt. Then sprinkle the instant dry yeast and mix.
  • ยพ cup lukewarm milk, ยผ cup vegetable oil
    Add the wet ingredients. Using a wooden spoon or spatula, mix until it forms a dough.
  • 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.

FILLING

  • ยฝ cup water, 2 tablespoons butter, ยฝ cup brown sugar
    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.
  • 1 ยฝ cup fresh grated coconut, 1 teaspoon vanilla extract
    Add the grated coconut and cook for some minutes until all the syrup is absorbed. Remove filling from heat and allow to cool down.

Forming and Assembly

  • 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.

Egg Wash

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

Baking

  • Bake in a preheated oven at 170ยฐC/325ยฐF 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.

Notes

  • 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.

Nutrition

Calories: 245kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 81mgPotassium: 130mgFiber: 3gSugar: 17gVitamin A: 85IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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Reader Interactions

Comments

    5 from 11 votes (6 ratings without comment)

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  1. Kaye says

    June 28, 2024 at 12:24 am

    Hi, just want to ask about the settings of the oven. Did you use warm air or top-and-bottom heat for baking pan de coco? Thanks!

    Reply
    • Bebs says

      July 10, 2024 at 6:06 pm

      H Kaye, I just use the top and bottom heat without fan.

      Reply
  2. Meiko says

    October 25, 2023 at 12:22 am

    I'm about to make this but was wondering why not use coconut oil instead of veg.? I just figured since it's coconut bread it makes sense but let me know if there is a reason you've found that coconut oil shouldn't be used in this recipe. Same goes for using coconut milk instead of regular milk in this particular application. Just thoughts I had and figured I'd see if you thought about it as well. Thanks for the great recipes!

    Reply
    • Bebs says

      December 17, 2023 at 2:39 pm

      Hi Meiko, most coconut cooking oil have neutral taste so you can use vegetable or other neutral oil if you already have it. But if you have the real coconut oil (from making coconut curds or latik) or a good one then sure use that one. As for using coconut milk , that would also be good. Milk is normally easier to get by and cheaper than coconut milk. It is purely for practical reasons.

      Reply
  3. Precious says

    June 18, 2023 at 7:39 am

    5 stars
    Love every bit of your recipes so easy to follow.we have a bake sale(fund raising)and I made pandesal Spanish bread,pandecoco and ensaymada.
    All the best to many more wonderful recipe,happy cooking and baking๐Ÿ˜‹

    Reply
    • Bebs says

      July 08, 2023 at 2:40 pm

      Wow, that s a lot of Filipino bread. Were you able to seel them all? Glad that you like our recipes, Precious.

      Reply
  4. euselyn. A says

    February 25, 2023 at 9:46 am

    5 stars
    your recipes are great!!! I've tried so many recipes that you've shared, So far, I've only tried breads and pastries, but I'm looking other recipes you have on your site. And I will consistently use your recipes in the future.

    Reply
    • Bebs says

      March 26, 2023 at 12:49 am

      Aawww...that is so nice of you to say, Euselyn. Thanks for the 5 stars too..

      Reply
  5. Rhea says

    December 13, 2022 at 1:21 pm

    5 stars
    I tried this recipe,I am wondering how many grams each bun do you make,as I use 50 grams and still the filling can't contain it.Thanks

    Reply
  6. Ann says

    October 31, 2022 at 11:34 pm

    5 stars
    Made this and it was the right amount of sweetness . The bread is soft, definitely will do this again.

    Reply
  7. LORENA says

    October 30, 2022 at 8:33 pm

    5 stars
    Thank you po ,ngayon ko ginagawa napaka good job po binagyo agad ng aking mga anak,nakaligtaan ko pa ng vanilla yo๐Ÿ˜
    Marami pong salamat sa recipe๐Ÿซฐ๐Ÿ™Œ๐Ÿ’–

    Reply
  8. Syra says

    May 24, 2022 at 5:07 am

    Hi Ms. Bebs, is this an updated recipe of your pan de Coco? Thank you.

    Reply
    • Bebs says

      June 25, 2022 at 6:13 pm

      Yes, try it Syra, and let me know how you like it?

      Reply
  9. Diane says

    May 13, 2022 at 10:47 am

    Can I use desiccated coconut po? ๐Ÿ™‚

    Reply
    • Bebs says

      June 25, 2022 at 6:23 pm

      Yes, you absolutely can! Just hydrate 1 1/2 cup of desiccated coconut in 1/2 cup coconut milk of water.

      Reply
  10. Lyna says

    February 08, 2022 at 4:51 pm

    Can I use dessicated coconut as I do not have access to fresh coconut

    Reply
    • Bebs says

      December 17, 2023 at 5:25 pm

      Yes you can, I wrote about it in the post.

      Reply

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