Pan de coco

Pan de Coco is a traditional Filipino sweet bread filled with a luscious coconut filling. Its name translates to "coconut bread," and it’s a favorite for breakfast, merienda, or dessert. The bread is soft and slightly sweet, while the filling is rich with coconut flavor.

Ingredients

For the Dough:

• 3 cups all-purpose flour

• ¼ cup granulated sugar

• 1 teaspoon salt

• 2 ¼ teaspoons (1 packet) instant yeast

• ¾ cup warm milk

• 1 large egg

• ¼ cup unsalted butter, softened

For the Coconut Filling:

• 1 cup grated fresh coconut or desiccated coconut

• ½ cup brown sugar

• 2 tablespoons water

• 1 teaspoon vanilla extract

• 2 tablespoons butter

Instructions

Prepare the Dough:

1. Activate the yeast:If using active dry yeast, dissolve it in warm milk with 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy. For instant yeast, mix directly with the dry ingredients.

2. Combine ingredients:In a large bowl, combine flour, sugar, and salt. Add the yeast (or foamy mixture), egg, and softened butter. Mix until a dough forms.

3. Knead:Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-6 minutes.

4. Let it rise:Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise for 1-1.5 hours, or until it doubles in size.

Prepare the Coconut Filling:

1. In a saucepan over medium heat, combine grated coconut, brown sugar, and water. Cook while stirring until the mixture thickens and becomes sticky, about 5-7 minutes.

2. Remove from heat and stir in butter and vanilla extract. Let the mixture cool completely.

Shape the Bread:

1. Divide the dough:Punch down the risen dough and divide it into 12-16 equal portions. Shape each portion into a ball.

2. Fill the dough:Flatten each ball into a circle. Place 1-2 teaspoons of coconut filling in the center, then pinch the edges together to seal. Roll gently to form a smooth ball.

3. Arrange on a tray:Place the filled dough balls seam-side down on a baking tray lined with parchment paper. Leave space between each one.

Second Rise:

1. Cover the tray with a cloth and let the dough rise for another 30-40 minutes.

Bake the Bread:

1. Preheat your oven to 350°F (175°C).

2. Bake the Pan de Coco for 15-20 minutes, or until golden brown on top.

Cool and Serve:

Let the bread cool slightly before serving. Enjoy it warm with coffee, tea, or your favorite drink!

Tips:

• For extra richness, brush the tops of the bread with a mixture of egg and milk before baking.

• Fresh grated coconut gives the best flavor, but desiccated coconut works well if fresh is unavailable.

Enjoy your homemade Pan de Coco, a comforting and delicious Filipino classic! 😊