Pan de coco has a coconut meat inside so the bread taste like no other.
As we all know that Pan de Coco is a sweet soft bread stuffed with sweetened grated coconut meat.
This nostalgic one is sure to bring a smile to everyone who’s ready for merienda or snack, and you may find yourself hard-pressed to resist eating one before they’ve cooled down a little bit!
You can find this bread in the street bakery everywhere here in the Philippines.
A Filipino breakfast wouldn’t be complete with some pastries from the neighborhood bakery, dipped into a piping-hot cup of coffee. Also you can dip in milk and hot chocolate for more choices.
It looks like it’s not just us who love our bread, because these travelers or foreigners love it, too.
In case you want to bake this oh-so delicious bread, here is the list of ingredients.
All purpose flour
Full Cream Milk
and for the filling,
Freshly grated coconut
to make egg wash,
Full cream milk
Here is the procedure of making the delicious bread.
In making the dough, In a clean bowl, combine all the dry ingredients and make a well in the center.
Add the milk and canola oil and slowly mix together until all the ingredients are incorporated.
When everything comes together, transfer only a lightly floured surface and knead for 10 minutes or it become smooth and shiny.
Alternatively, mix a low speed in a stand mixer fitted with the dough hook attachment until the dough is smooth and shiny.
Place the dough in a lightly oiled bowl and cover with a kitchen towel or cling wrap and let rise in a warm spot for 1 hour or when it doubled.
Once the dough has sufficiently risen, punch out the air and divide the dough into 20 equal pieces. Shape each piece into a round ball. Cover the dough with a damp towel and let rest for 15 minutes.
When making the filling,
Mix the coconut and sugar together. Remember to make the filling only right before you start shaping the pan de coco. Leaving the mixture together for a long time will make it watery.
Flatten the bread with your hands and then place seam side down on a lightly greased baking pan. With a fork, poke the top of the bread three times.
Arrange the pieces on a lightly oiled baking tray and cover with a damp towel. Set the bread aside to proof for 60 to 90 minutes.
Preheat the oven to 350°F. Gently brush the top of each piece with egg wash. Bake the pan de coco for 10 to 15 minutes or until golden brown.