PAN DE COCO (Coconut Bread)

 I’ve always wanted to learn more about Filipino-Spanish delicacies. And so I had a chance to work at a Filipino bakery during my work experience for 3 weeks at MANILA SWEETS BAKERY. It was a fun experience learning more about our traditional breads and sweet desserts. Learn a few skills on how they make the bread.

Back in the Philippines , When I was a kid I remember going to this bakery right beside our house and I would always buy a freshly baked Pan de Coco or Spanish bread . This bread can be eaten as for breakfast, dessert or even as a snack (merienda).

Sweet dough with a Dehydrated or fresh grated coconut cooked in sugar caramel is added in a bread as filling. there is another called Pan de Ube (purple yum) filling.

  • 4 Cups bread flour
  • ¾ Cup warm milk
  • 2 Teaspoon rapid rise yeast
  • ¼ Cup white sugar
  • 4 Eggs
  • ½ Tablespoon salt
  • ¾ Cup melted butter
  • 1 egg beaten with a splash of water (egg wash)



  • 1 Cup brown sugar
  • 1 Cup sweetened coconut flakes
  • 1 1/2 Tablespoon softened butter
  • 1/4 cup water
  • 1 Teaspoon vanilla
    1. Put brown sugar and melted butter in a sauce pan.
    2. Give a quick stir, then add water.
    3. Keep stirring in medium heat, add vanilla and cook until thicken.
  1. Mix together warm milk, yeast, sugar and eggs.
  2. Mix flour and salt, add melted butter.
  3. Combine egg mixture to the flour mixture, mix well to form a dough.
  4. Turn dough into a well-floured surface and knead until soft and elastic.
  5. Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
  6. Divide dough ,Form dough into a ball, flatten it by hand or rolling pin.
  7. Place about 1 tablespoon of filling at the center. Pinch all the side together and twist to seal the edges. Place pinched side down on parchment paper.
  8. Cover with cloth and let it rise until doubled in size, about 1 hours. egg wash it and bake at 350F for 15-20minutes.





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