Pan de Coco

Soft, fluffy, and coconut filled. This is the pastry for any coconut lover. Pan de coco is a common pastry in the Philippines and for good reason. The first time I ever had this bread was when I was in the Philippines and I was blown away. An older lady was baking them in a makeshift oven fueled by burning coconut husks on the side of the road. I knew ammediatley that I had to recreate pan de coco at home. This isn’t an authentic Pan de Coco recipe, but it's the closest thing I could get to the delicious coconut filled bread I had in the Philippines… Minus the makeshift oven and animal products. I hope you try the recipe out and let me know in the comments below what you think.

Ingredients 4 cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 2¼ teaspoons quick-rise yeast 1 can or 1 ¾ cup coconut milk (full fat) 2 tbsp coconut oil, melted

Extra flour for dusting

For the Filling 2 cups desiccated coconut 3/4 cup brown sugar 1 can or 1 ¾ cup coconut milk (full fat) ¼ cup water 1 tablespoons coconut oil

A pinch of salt

½ cup aquafaba + 2 tbsp (optional to brush on top before baking)

Procedures

Heat the coconut milk and sugar in the microwave or over the stove until warm to the touch, but not hot (around 110 degrees Fahrenheit)

Remove from heat and add the dry active yeast. Stir and set aside to allow the yeast to bloom. About 10 minutes.

In a large mixing bowl add the salt and flour. Once the 10 minutes has elapsed add the yeast mixture and the melted coconut oil to the flour and salt.

Mix well until a shaggy dough ball forms. Dump out onto a clean surface and knead the dough for about 10 minutes. The dough will be slightly sticky and smooth. Clean out the bowl and grease with coconut oil.

Form the dough into a ball and place into the greased bowl and cover with a tea towel or plastic wrap. Set aside in a warm area to rise for about one hour or until the dough has doubled in size.

While the dough is rising start making the filing. To a medium size pot add the shredded coconut, brown sugar, coconut milk, water, oil, and salt.

Bring to a simmer on low heat. Stir often to prevent the mixture from burning. Cook until reduced by half and most of the liquid is evaporated. Takes about 30 to 40 minutes.

Remove from heat and allow to cool. I placed the mixture onto a parchment paper lined baking sheet and threw it into the freezer for 8 minutes. The mixture should be room temperature before using.

Remove the dough onto a clean and lightly floured surface. Roll the dough out into a log shape. Cut the log in half and each half into eight pieces. You should come out with about 16 even pieces. Roll the piece into dough balls and cover with plastic wrap or a tea towel to prevent them from drying out.

Preheat your oven to 375 degrees Fahrenheit.

When the filling cools to room temperature or colder, you can begin filling the dough will the filling. Place one of the dough balls in your hand and gently use both of your palms to flatten the ball out into a disk. You can also gently stretch the dough out by tugging gently by the edges. Place about a tablespoon of the filling in the center of the dough ball.

Pull the edges of the dough disk together and squeeze together to enclose the filling. Make sure to pinch the dough together tightly. Grab all the edges to order to completely seal the filling prevent it from spilling out.

Place the filled dough ball seam side down on a parchment paper lined baking sheet.

Repeat until all the dough balls are filled. Leave about 1 inch between the dough balls allowing them room to expand. You may have to use two baking sheets. Brush the aquafaba mixture on the tops of the dough balls. This is optional but it add shiny sheen to the finished pan de coco.

Place on the middle rack of the oven and bake for 15 minutes or until golden brown. Remove from the oven and allow them to cool. Enjoyed best still warm from oven. Be careful the coconut filling is very hot! Thanks so much for reading and I hope you enjoyed this post/recipe. :)