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Monday, May 23, 2016

Pan de Coco or Coconut Bread Recipe

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.
Ingredients:
  • 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
Filling
  • 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

Cooking Instructions:
  • 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

Filling Instructions:
  • 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.
Note:
-Cream can be substituted for the milk to make a richer, creamier filling.
A photo posted by Chubskulit Rose (@chubskulitrose) on

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A work-at-home-mom (WAHM) with  two  lovely kids and a loving husband.  Passionate in writing about  family, product reviews, and  other related articles.  A Mom, a Wife,  a Blogger/Writer, rolled into one.