Pan de Coco with a Twist

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1 cup (80g) desiccated coconut 1 cup (80g) desiccated coconut
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 36g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, sugar, yeast, and salt.
2. 2.
   In a separate saucepan, heat the coconut milk, water, and melted butter until warm.
3. 3.
   Pour the warm liquid mixture into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
6. 6.
   While the dough is rising, prepare the coconut filling by combining the desiccated coconut, brown sugar, and vanilla extract in a bowl.
7. 7.
   Once the dough has risen, punch it down to release the air and divide it into small portions.
8. 8.
   Flatten each portion of dough and place a spoonful of the coconut filling in the center.
9. 9.
   Seal the edges of the dough to enclose the filling and shape it into a ball.
10. 10.
    Place the filled dough balls on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for another 30 minutes.
11. 11.
    Preheat the oven to 180°C (350°F).
12. 12.
    Bake the Pan de Coco for 15-20 minutes, or until they turn golden brown.
13. 13.
    Remove from the oven and let them cool before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a richer flavor and texture.
• Desiccated coconut — If you prefer a more textured filling, you can lightly toast the desiccated coconut before using it in the recipe.

Tips & Tricks

• For a more pronounced coconut flavor, you can substitute some of the water with coconut water.
• If you prefer a sweeter filling, you can increase the amount of brown sugar in the coconut filling.
• Serve the Pan de Coco warm for the best taste and texture.
• These bread rolls can be stored in an airtight container for up to 3 days.
• You can also freeze the Pan de Coco for longer storage.

Serving advice

Pan de Coco is best enjoyed warm. Serve it as a delightful breakfast treat, a sweet snack, or a delicious dessert. Pair it with a cup of hot coffee or tea for a perfect combination.

Presentation advice

Arrange the Pan de Coco on a serving platter, showcasing their golden brown crust. Dust them with powdered sugar for an extra touch of elegance. You can also serve them in a traditional Filipino woven basket for a more authentic presentation.