My daughter tried to make a coconut candy which reminds me of the conserva I used to eat as a kid. It did not turned out the way she wanted it to so she ditched the idea of consuming it. I don't like throwing food so I thought why not try to make pan de coco and use it as a filling. Pan de Coco is a popular bread in the Philippines with coconut filling, it is basically a coconut bread. I don't like to bake but I kind of miss home seeing the candy that my daughter made so I had the courage to try making this bread that I love eating when I was a kid. The recipe is below. If you find the filling instruction a little complicated, just use the simpler one you can find online. My daughter wrote the recipe for the filling.
- 3 1/2 Cups bread flour
- ¾ Cup warm milk
- 2 Teaspoon rapid rise yeast
- ¼ Cup white sugar
- 4 Egg yolks
- ½ Tablespoon salt
- ¾ Cup melted butter
- Egg whites with 1 tsp of water for egg wash
- 1 1/4 cups white sugar
- 1/4 plus 2 teaspoons water
- 1/2 cup coconut milk
- 1/2 cup milk
- 2 tablespoons butter
- 3 cups coconut flakes
- Pre heat the oven to 350°F
- Mix together warm milk, yeast, and sugar. Set aside, it should be bubbly when it's ready.
- Mix flour and salt, add melted butter and egg yolks. Then add the yeast mixture.
- Using a spatula oe wooden sppon, m ix well to form a dough. You can use mixer for this but I used my hand to mix it even though I have a mixer.
- Turn dough into a well-floured surface and knead until soft and elastic then place the kneaded dough in a pre-greased bowl.
- Cover with a damp waem cloth and allow to rise for 1 to 2 hours.
- Divide the dough into 4 equal pieces, each pieces of dough should have at least 4 rolls.
- Form dough into a ball, flatten it with a rolling pin.
- Place about 1 tablespoon of filling at the center. Then pinch all the side together and twist to seal the edges.
- Place pinched side down on parchment paper or aluminum foil.
- Cover with cloth and let it rise again for about 30 minutes to an hour.
- Bake for about 5 minutes, brush the top with egg wash. then bake it for another 15 minutes or until top becomes golden brown
- Place sugar and water into a saucepan and heat, stirring until sugar is dissolved.
- Wash down sides of pan with a wet pastry brush and leave unstirred, until the syrup becomes golden (approx. 365 F).
- Stir in milk, butter, and coconut milk, after steam goes away, mix until smooth.
- Add a thermometer and heat until it reaches 230 F.
- Take off of the heat and add in coconut flakes.
- Pour into container and let cool.
-Cream can be substituted for the milk to make a richer, creamier filling.