Pan de Coco or Coconut Bun

Pan de Coco or coconut bun is a very common snack in the Philippines.

Pan de coco

This recipe is similar to pandesal or sweet bread. The main difference between the two is that you need to add the coconut filling.

Coconut is one of the most common fruits in the Philippines. Because of its availability and refreshing taste, it is often found in other desserts like ice cream, cakes and Halo-Halo.

Pan de Coco or Coconut Bun

bread with coconut filling

• 2¼ tsp active dry yeast

• ¼ cup water, warmth

• 2 tbsp granulated sugar + 1 tsp to activate the yeast

• 1 tsp salt

• 4 cups all purpose flour (plus ¼ cup for dusting)

• egg wash (egg plus 1 tbsp water)

Coconut Filling

• 1 cup shredded dried coconut

• ½ cup brown sugar

• ¼ cup butter or margarine

• 1 tbsp corn starch

1. Dissolve the yeast in ¼ cup of warm water and 1 tsp sugar. Set aside until it bubbles.

2. In a standing mixer, with dough hook attachment, mix the flour, sugar, salt and the yeast mixture. If you don't have a mixer, you can knead the dough until it is smooth and elastic. Dough will be sticky.

3. Cover the dough and set aside until double in size about an hour. Prepare the filling.

4. In a pan, combine butter, brown sugar, dried coconut and corn starch. Cook until brown sugar is incorporated. Set aside.

5. When the double doubles in size, divide it into two logs and cut each log to 9 or weigh them to 60 grams to be more accurate.

6. Shape each dough in circles about 5 inches wide.

7. Fill the dough with one tablespoon of coconut mixture.

8. Fold the dough towards the center to close. Place the dough in a greased baking tray.

9. Brush with egg wash.

10. Bake in a pre heat oven at 350°F for 25-30 minutes or until golden brown.