Pan de Coco

Pan de Coco

Pan de coco which means “coconut bread” in Spanish is a popular bread in the Philippines and Honduras. Though two versions are named similarly they are made differently to each other, the Philippine variant is a sweet bread with a sweetened grated coconut filling served as a dessert or a snack item while the Honduran version coconut meat and milk is integrated with the dough and served with stews. History states that the Honduran version is the older variant which means that the Philippine recipe originated from the Central American counterpart which was brought over by the Spanish to the Philippines during the 1600′s, the recipe then evolved to suit the local taste. Now this bread is one of the popular bakery items in the Philippines which you can buy anywhere alongside with pandesal, Spanish bread, ensaymada and mamon.

If you like breads or baked items, try the different Filipino ones I posted already they are all light, semi-sweet and great for breakfasts and snack.

Ingredients (Dough)

3/4 cups water, warm
2 1/4 tsp yeast
3/4 tsp salt
2 eggs, lightly beaten
1/4 cup soft brown sugar
1/4 cup margarine, in room temperature
3 1/2 cups flour
1 egg, for egg wash

Ingredients (Filling)

1 1/2 cups desiccated coconut
1/2 cup coconut milk
1/4 cup water
3/4 cup dark cane sugar
1 tsp vanilla
2 tsp cornstarch


1. Mix together yeast and water in a large bowl.
2. Add eggs, sugar and margarine.
3. Add flour and salt and mix using hands but do not knead.
4. Cover the bowl with cling wrap and let it rise for an hour or until it doubles in size.
5. While waiting, prepare your filling by placing all ingredients in a sauce pan except for the  desiccated coconut, make sure to mix in the cornstarch thoroughly.  Once free for lumps add the  desiccated coconut then place in stove top then simmer gently until liquid is reduced to a thick consistency similar to a jam. Once ready set is aside and let it cool.
6. Gently deflate the dough then lightly dust it with flour as it would be sticky to handle. Pinch a lime sized dough and flatten it by hand in a lightly dusted board, place a tablespoon of the sweetened coconut then bring all the edges of the dough together. Place it on a greased baking pan with seals on the bottom side then do it with the remaining dough.
7. Place baking pan in a warm place let filled dough rise for an hour.
8. Brush top with egg wash.
9. Bake in a 180C preheated oven for 15 minutes or until top becomes golden brown.

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36 thoughts on “Pan de Coco

  1. I wish I grew up eating more coconut. I think now rebound of not eating when I was younger came and I’m really crazy about coconut. This looks delicious, especially the slightly burnt part of bread…. I can drool endlessly by looking at these.

    • Exactly the same with me and my mum ! I like fresh coconut but once you dessicate it I can’t stand it, can’t explain why though. My mum used to love eating breakfast buns that are really similar to these.

  2. Hi! First time I am here and I must say I love these coconut buns…I have recently been making lots of sweet desserts with similar fillings but using freshly grated coconut…so delicious!

  3. I grew up in Honduras eating coconut bread! im so glad i came accross this recipe! thank you for writing a little bit of the story behind the coconut bread! im deffinitley gonna try to make it! :)

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  7. I’m having my sis-in-law make this since she has a better hand at making Filipino desserts.The filling calls for 3/4 cane sugar. Can you please verify the measurement?

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