Pan De Coco
Pan De Coco (or Coconut Bread) is pillowy-soft and slightly sweet, with a rich coconut flavor and deliciously crispy caramelized tops with lots of toasted coconut flakes!These coconut buns will make you feel like you’re biting into a coconut-flavored cloud on some heavenly tropical island.
Ingredients
For The Dough
- 4 cups (500 g) all-purpose flour
- 2 and 1/4 tsp (7 g) instant yeast
- 1/2 cup (100 g) white granulated sugar
- 1 cup (240 ml) canned coconut milk (warm, 90 F - 110 F max)
- 1 egg (room temperature)
- 1 tablespoon coconut extract (or half a vial or a few drops if it comes in a small vial)
- 1/4 teaspoon salt
- 1/4 cup (60 ml) melted coconut oil (room temperature)
For Topping
- 1 egg (beaten, for brushing)
- 1/3 cup (65 g) brown sugar
- 1/3 cup (70 g) coconut flakes or shredded coconut
Instructions
- Make the dough. In a large bowl or the bowl of a stand-mixer fitted with a dough hook, add the flour, yeast, sugar, warm coconut milk, egg, coconut extract, and salt. Mix until a dough starts forming. Keep mixing until the dough starts pulling away from the sides of the bowl, then mix, or knead by hand on a lightly floured surface, until the dough is mostly smooth (2-4 minutes). It's okay to add up to 2 tablespoon of extra flour if you find that your flour absorbs the liquid differently. Add in the melted coconut oil and knead until the dough is smooth and elastic but not sticky (8-10 minutes). When the oil starts absorbing, you might find that the dough gets a bit messy - it's okay, it will come together!
- Let rise. Place the dough in a greased bowl (do not grease the bowl with coconut oil if you live in a cold place or the oil will go back to solid, use regular vegetable oil). Cover the bowl with plastic wrap or a clean kitchen towel. Allow to rise in a warm environment until doubled in size. Meanwhile, line two baking sheets with parchment paper.
- Make the buns. Divide the dough into 14-16 balls, then shape each ball by tucking under to create a perfectly smooth top. Place the buns onto your prepared baking sheets and cover with plastic wrap or a clean kitchen towel.
- Let rise again, until the buns are puffy (30-40 minutes). Meanwhile, preheat the oven to 350 F (180 C).
- Decorate. Brush each bun with the beaten egg, then generously sprinkle with brown sugar and coconut flakes.
- Bake for 10-12 minutes or until golden on top. A toothpick inserted in the center of the buns should come out clean. Serve immediately.
Notes
Make-Ahead Instructions: follow the recipe until step 2, then place the covered bowl in the refrigerator and allow the dough to rise overnight. The next morning, take the bowl out of the refrigerator and allow it to come to room temperature before following the recipe (step 3). I don't recommend baking the bread ahead of time because, just like many other baked goods, Pan De Coco is best when eaten as soon as it comes out from the oven.
Storing Instructions: store your Pan De Coco in an air-tight container at room temperature for up to 2 days. Or you can freeze it in a ziplock bag for up to 6 months. I don't particularly recommend storing large amounts of Pan De Coco because I think that baked goods are best eaten fresh as they tend to dry up over-time, even when frozen. Cut the recipe in half for less buns.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 260kcalCarbohydrates: 39gProtein: 5gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 22mgSodium: 20mgPotassium: 112mgFiber: 2gSugar: 12gVitamin A: 32IUVitamin C: 0.5mgCalcium: 16mgIron: 2mg
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