Pan de coco which means “coconut bread” in Spanish is a popular bread in the Philippines and Honduras. Though two versions are named similarly they are made differently to each other, the Philippine variant is a sweet bread with a sweetened grated coconut filling served as a dessert or a snack item while the Honduran version coconut meat and milk is integrated with the dough and served with stews.
- 3/4 cups water, warm
- 2 1/4 tsp yeast
- 3/4 tsp salt
- 2 eggs, lightly beaten
- 1/4 cup soft brown sugar
- 1/4 cup margarine, in room temperature
- 3 1/2 cups flour
- 1 egg, for egg wash
- Mix together yeast and water in a large bowl.
- Add eggs, sugar and margarine.
- Add flour and salt and mix using hands but do not knead.
- Cover the bowl with cling wrap and let it rise for an hour or until it doubles in size.
- While waiting, prepare your filling by placing all ingredients in a sauce pan except for the desiccated coconut, make sure to mix in the cornstarch thoroughly. Once free for lumps add the desiccated coconut then place in stove top then simmer gently until liquid is reduced to a thick consistency similar to a jam. Once ready set is aside and let it cool.
- Gently deflate the dough then lightly dust it with flour as it would be sticky to handle. Pinch a lime sized dough and flatten it by hand in a lightly dusted board, place a tablespoon of the sweetened coconut then bring all the edges of the dough together. Place it on a greased baking pan with seals on the bottom side then do it with the remaining dough.
- Place baking pan in a warm place let filled dough rise for an hour.
- Brush top with egg wash.
- Bake in a 180C preheated oven for 15 minutes or until top becomes golden brown.