Go Back
Print

Pan de Coco

These are sweet buns filled with sweet coconut filling (using freshly grated coconut). One of my childhood favorites - perfect with coffee or as is, but I also enjoy it with soda. :) 

Cuisine Filipino
Prep Time 5 minutes
Cook Time 15 minutes
Proofing Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 16 buns
Author Jhuls @ The Not So Creative Cook

Ingredients

For the buns:

  • 455 g (3 1/2 cup) all-purpose flour (you may need more for your work surface)
  • 18 g fresh yeast, crumbled (or 2 tsp instant yeast)
  • 70 g (1/3) cup white sugar
  • 1 tsp salt
  • 310 ml (1 1/4) cup whole milk, warm (110-120 F)
  • 60 ml (1/4) cup melted unsalted butter
  • 1 beaten egg
  • 1 egg yolk for egg wash

For the coconut filling:

  • 150 g (1 ½ cup) freshly grated coconut
  • 180 ml (3/4) cup whole/fresh milk
  • 140 g (3/4) cup brown sugar
  • 38 g (3 tbsp) butter
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Using the bowl of your stand mixer, add flour, sugar and crumbled fresh yeast (or instant yeast). Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon.

  3. Attach the bowl to your stand mixer and with the dough hook attachment, turn on the mixer and knead until smooth and the dough is not sticky. You may need to add a tablespoon or two of flour. (In my case, I added 2 tablespoons of flour. Also, the dough didn’t form into a ball nor stuck to the dough hook, so when I turned off the mixer and touched the dough with my finger and it is not sticking anymore, that is a sign for me that that dough is ready.)

  4. Sprinkle little flour on your work surface, take out the dough from the mixer and knead for a few seconds then form into a ball. Place the dough in a greased bowl, cover with cling film or lint-free kitchen towel, and then keep in a warm place for 45 minutes to one hour or until doubled in size.
  5. While waiting for the dough, it is time to prepare the filling: In a saucepan, add all the ingredients for the filling. In a low-medium heat, cook the filling while stirring constantly until the liquid has been absorbed. This may take up to 10 minutes, depending on the heat.
  6. When the dough is ready, prepare a couple of baking sheets lined with parchment paper and set aside.
  7. Punch down the dough to remove the air.
  8. Divide the dough with each measuring 50-52 grams each. (You may get 14-18 buns.) Flatten each and fill with about 1 – 1 ½ tablespoon of the coconut filling. Seal the edges. Place on the baking sheet, sealed side down. Poke the top of the dough using a fork. Cover loosely with a lint-free kitchen towel. Let them rise again for about 30-45 minutes.
  9. Meanwhile, preheat your oven to 350 F.
  10. When ready, carefully brush the tops of the buns with egg yolk.
  11. Bake for 15 minutes or until golden brown.
  12. Let the baked bread rest for about 5 minutes before enjoying.

  13. This can be reheated beautifully the next day in a preheated oven at 350 F for 5 minutes.

Recipe Notes

Please note that I am using UK measuring cups.