Coconut Buns - Pan de Coco

 

A Sweet Taste of Filipino Tradition in Every Bite

Pan de Coco, or Coconut Buns, is a quintessential Filipino bread that pairs wonderfully with a cup of black coffee. Translating to "coconut bread" in Spanish, Pan de Coco is a rich, sweet roll filled with sweetened shredded coconut meat, known as bukayo. These freshly baked, hot, soft, and fluffy buns filled with sweet milky coconut are one of my favorite merienda (snacks) from childhood. Why Pan de Coco is One of My Favorite Breads? Growing up, Pan de Coco was a staple in our household. The irresistible aroma of freshly baked coconut buns would fill the kitchen, drawing me in with its promise of deliciousness. I remember eagerly waiting for the buns to cool just enough so I could sink my teeth into the soft, fluffy bread and savor the sweet, creamy coconut filling. The texture was perfect – a slight crunch from the toasted coconut, balanced by the tender bread that melted in my mouth. Every bite was a comforting reminder of home and family. My mother would often make Pan de Coco for merienda, especially on weekends when we all gathered around the kitchen table for a cozy afternoon snack. Paired with a steaming cup of black coffee for the adults and a glass of milk for us kids, these coconut buns turned ordinary moments into cherished memories. The process of making Pan de Coco was just as special. I loved helping my mother mix the dough and watching it rise, then rolling the dough into little balls and filling them with the sweet coconut mixture. It was a labor of love that made the final product even more rewarding. Bite into these perfectly baked Pan de Coco—soft and fluffy buns stuffed with sweetened grated coconut! They make the ideal treat to brighten your morning or afternoon break. Unlike the Honduran version of pan de coco, which is typically served with savory dishes like stew or used in sandwiches, the Filipino version is sweet, featuring a sticky coconut filling and is typically enjoyed on its own.

Recipe video:

Ingredients:

For the dough:

• 500 g bread flour
• 30 g powdered milk
• 5 g sea salt
• 5 g bread improver
• 1 egg
• 200 ml water
• 10 g yeast
• 60 g sugar
• 60 ml vegetable oil

For the filling:

• 250 g freshly shredded coconut (niyog)
• 75 g brown sugar
• 60 g powdered milk
• 75 g unsalted butter
• 2 tbsp. water

Instructions:

1 Prepare the Dough:

• In a large mixing bowl, combine the bread flour, powdered milk, sea salt, and bread improver. Mix well.
• In a separate bowl, whisk together the egg, water, yeast, and sugar until the yeast is dissolved.
• Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
• Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
• Add the vegetable oil and continue kneading until the oil is fully incorporated and the dough is smooth and shiny.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

2. Prepare the Filling:

• In a saucepan over medium heat, combine the freshly shredded coconut, brown sugar, powdered milk, unsalted butter, and water.
• Cook, stirring constantly, until the mixture thickens and becomes sticky. This should take about 5-7 minutes.
• Remove from heat and let the filling cool to room temperature.

3. Assemble the Pan de Coco:

• Punch down the risen dough and divide it into equal portions, about the size of a golf ball.
• Flatten each dough portion into a small circle and place a spoonful of the coconut filling in the center.
• Gather the edges of the dough and pinch them together to seal, forming a bun.
• Place the filled buns seam-side down on a baking sheet lined with parchment paper. Cover with a damp cloth and let rise for another 30-45 minutes.

4. Bake the Buns:

• Preheat your oven to 180°C (350°F).
• Brush the tops of the buns with a little water or milk for a shiny finish.
• Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown.
• Remove from the oven and let them cool slightly on a wire rack before serving.

Enjoy your homemade Pan de Coco with a steaming cup of black coffee for the perfect merienda experience! These coconut buns are not just a treat; they are a delightful way to bring a piece of my childhood into your home. Every bite is a journey back to those warm, joyful moments spent with family, sharing stories and laughter over our favorite snacks.