Go Back
Pan de Coco Recipe
Print Pin

Perfect Pan de Coco Recipe

This homemade Pan de Coco recipe creates soft, dense, and delicious Filipino coconut bread filled with a buttery coconut filling that's perfectly sweet. No stand mixer needed, making it a beginner-friendly Pinoy bread recipe perfect for breakfast, merienda, or anytime snack.
Author Onyok Kokok

Ingredients

For the Dough

  • 2 cups bread flour
  • ½ cup all-purpose flour
  • ½ cup dark brown sugar or muscovado sugar
  • ¾ cup evaporated milk
  • 1 egg
  • ¾ teaspoon salt
  • 4 tablespoons butter

Yeast Mixture

  • 1½ teaspoons instant yeast
  • ¼ cup warm water
  • 1 tablespoon dark brown sugar or muscovado sugar

Coconut Filling

  • 1¾ cups fresh grated coconut 220 grams
  • 4 tablespoons butter
  • 5 tablespoons dark brown sugar or muscovado sugar
  • 4 tablespoons evaporated milk
  • 1 tablespoon all-purpose flour

Other Ingredients

  • Beaten egg for egg wash
  • Cooking oil for greasing

Instructions

  • Bloom the yeast by combining warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
  • In a large bowl, combine bread flour, all-purpose flour, sugar, salt, egg, evaporated milk, and bloomed yeast.
  • Mix until a dough forms.
  • Add the butter. Knead for 10–15 minutes until smooth. Remember not to keep adding flour while kneading. The dough starts sticky but becomes smoother with continuous kneading.
  • Lightly coat the dough with cooking oil.
  • Transfer to a greased bowl.
  • Cover and let rise until doubled in size, about 1-2 hours.
  • Prepare the filling. Combine butter, grated coconut, and brown sugar in a saucepan.
  • Cook over medium heat for 5 minutes.
  • Mix evaporated milk with all-purpose flour.
  • Pour into the coconut mixture.
  • Cook for another minute while stirring.
  • Do not overcook.
  • Allow the filling to cool completely.
  • Divide the risen dough into 20 equal pieces weighing approximately 45 grams each.
  • Shape into balls.
  • Flatten each dough ball.
  • Place about ¾ tablespoon of filling in the center.
  • Seal tightly and gently flatten again.
  • Using a fork, poke small holes on top.
  • Cover and let rise for another 30 minutes.
  • Brush with beaten egg.
  • Bake in a preheated oven at 180°C (356°F) for 18-20 minutes.
  • Allow to cool slightly before serving.
  • Enjoy your homemade Pan de Coco while warm.