Pan De Coco Recipe (Coconut Bread)

Pan de Coco Recipe

5 from 3 reviews

Pan de Coco, literally “coconut bread” is a bread usually served as a midday or mid-afternoon snack or as a breakfast bread in the Philippines. Best served and eaten while it is still freshly-baked.





Egg Wash


  1. In a small bowl, mix together warm water (not too hot) and yeast. Set aside.
  2. Scald milk on stovetop or heat in microwave for 90 seconds. Pour into a large mixing bowl.
  3. Add butter and sugar and stir until fully dissolved.
  4. Mix in salt and 2 cups bread flour until combined (You can substitute all-purpose flour if needed).
  5. Add yeast mixture.
  6. Mix in all-purpose flour until dough is fully formed. Dough should not be sticky.
  7. Knead dough for 5 minutes by hand (or with stand up mixer).
  8. Place down in a large bowl and cover with a damp towel or plastic wrap until it doubles in size (for colder climates, place next to a heat source for faster rising).
  9. In a saucepan, mix together all filling ingredients and stir on a low heat.
  10. Stir occasionally for about 15 minutes or until all liquids have been reduced.
  11. Refrigerate filling until needed.
  12. Separate dough into 4 equal sized pieces.
  13. Cut each of those pieces into 6 equal sized pieces (you’ll have 24 in total).
  14. Roll each piece of dough into a ball, then flatten with a rolling pin.
  15. Place one tablespoon of filling mixture into center of flattened dough.
  16. Fold dough ends together at the center and twist to seal.
  17. Place dough with the sealed side down onto a baking sheet.
  18. Poke 3 times with a fork to create holes for air to escape while baking.
  19. Allow filled dough to rise for another 30 minutes.
  20. Beat a single egg and brush the egg over the top of each piece.
  21. Bake for 13-18 minutes at 350 degrees until golden brown.
  22. Remove from oven and allow Pan de Coco cool before eating.


Keywords: Pan De Coco Recipe

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