Looking for something sweet, simple, and utterly satisfying? Pan De Coco is here to whisk you away to tropical bliss. These Filipino coconut rolls are made with just a few humble ingredients, yet they’re packed with flavor and charm. And with this recipe yielding only four pieces, it’s perfect for a cozy baking session. Let’s explore the magic of these delicious treats and why they deserve a spot in your kitchen!

Welcome to my Filipino Delicay series. In this post, I will be sharing some of my favourite Filipino delicacy. I grew up in the Philippines. My parents are both amazing cook, such a blessing growing up with parents who love to cook. We are spoiled when it comes to home cooking. It was when I moved to the city with my siblings that I started getting into cooking. I cooked everyday, mastered most of the traditional Filipino dishes, and quite a few Filipino delicacy which I’ve shared in my website. I mostly make Leche Flan, Buko Salad, Ube Biko Biko, Palitaw and Gelatin. The rest of the traditional Filipino delicacy, we buy in the market. Those are the ones that are quite time consuming to make, we just leave it to the experts and buy when we want them. I often ask my parents to buy some when they go to the market. They usually buy assortment of different things, it was heaven. As a kid, that what good times, good memories to remember. Some good things never last though, that is why we have to enjoy the moment while we can.

Then I left Philippines and moved to Canada. You know the saying, “You’ll never know what you missed until they are gone”? Well that’s how I feel when I think of those Filipino delicacies that I used to enjoy back home. Although there are a lot of new interesting dishes I got introduced when I moved to Canada, I still miss a lot of our Filipino dishes and delicacy. So I thought why not make them and share them with you. This is my way of sharing my culture, our cuisine, and a part of myself. I hope you’ll enjoy the post and get to know more about Filipino cuisine.

Lookign for Something New to Try?

Pan De Coco is more than just a snack—it’s a little slice of Filipino culture. The combination of the soft bread and the coconut filling feels like a warm, tropical hug. It’s a treat that connects food with heritage and joy.

What is Pan De Coco?

Pan De Coco, which translates to “coconut bread,” is a popular Filipino bread roll. Traditionally soft and slightly sweet, the buns are filled with a rich, fragrant coconut mixture. It’s a beloved merienda (snack) in the Philippines, often paired with coffee or tea, evoking nostalgic memories for many who grew up enjoying it

Why Make Pan De Coco at Home

Sure, you can find Pan De Coco at bakeries, but making it at home takes the experience to a whole new level. You get to enjoy it fresh from the oven, plus it’s a wonderful way to connect with Filipino culinary traditions. You do not need to miss it even if you leave abroad. The beauty of this bread is that it uses simple ingredients so you can make it at home whether you are in Philippines or not.

Tips for a Successful Soft Homemade Bread

• Check Yeast Expiry a Date – you might be wondering how come the bread did not rise when you followed exactly the recipe. Well, first thing first, make sure the yeast is not yet expired. 
• Liquid Temperature – Yeast grows in temperature between 110 – 115F, so it is important to have the water that you are using to “proof” it in this range. If you go lower or higher, the yeast might not proof properly. That means the bread will not rise as much, resulting to a flat and tough bread. If you do not have kitchen thermometer, microwave the water (from the faucet) about 15 – 20 seconds. Feel it with your fingers, it sound be lukewarm not hot. 
• Amount of Yeast – Just because you want a tall fully bread doesn’t mean you have to put as much yeast in the mixture. Sometimes if you add too much, it will have a tendency to collapse. Just imagine putting more air than what is needed in a balloon, the balloon will explode. The same case with bread. 
• Right Type of Yeast – We’ve discussed the 3 types of yeast above. Make sure to use the right one for your recipe, and make necessary adjustments if you want to swap one from another. 
• Flour Measurement is not exact all the time, but with only minimal difference. Sometimes it could be plus 2 – 4 tbsp more, this is why I always set aside about 1/4 cup in case I need to add more. If you measure the liquid properly, and still the dough turn out dry, then it could be that the flour moisture is either dryer than usual. Dry flour requires more liquid, and lighter flour requires less liquid. This could depend on the brand of the flour and the age of the flour, and of course flour could vary from country to country. The nearer the flour gets to expiry date, the more that it gets dryer. If you are like me who doesn’t monitor the expiry date, then you just have to feel the dough if it needs additional flour. You want it to be still soft and moist but not too sticky. Moist but enough to form the dough into a ball. My test is a bowl with clean side, while the dough still slightly stick at the bottom. This gives a soft dough.
• Rest Period – Yeast bread needs time to rise. There are bread that uses less yeast but requires more rest time, the likes of No Knead Bread or Artisan Bread which usually require 8- 16 hours rest period to get the volume and to develop the flavor. There are 1 hour bread like my Rosemary Dinner Rolls which used this same bread dough. Resting the dough is imperative to allow the gluten to relax and to allow the dough to rise. A well rested dough will rise better, will created pockets or air,  and will make a light and soft bread. Remember, 2 rest period. First at least 1 hour and another 1 hour for the second rest period. It’s worth the wait, promise.

Small Batch, Big Flavor

I am a smll batch lover so it is not surprising that this recipes comes only in for pieces. This recipe yields just four rolls, making it ideal if you’re baking for yourself or sharing with a small group. No excess leftovers—just enough to savor and enjoy without guilt!

The Sweet Simplicity of Coconut Filling

The filling combines desiccated coconut, sugar, butter, and water, cooked into a fragrant mixture. The combination of sweetness and slight chewiness from the coconut makes it irresistible. This is almost like a desserts buns which pairs well with coffee or tea.

Roll it Like a Pro

Divide your dough into four portions, flatten each piece, and spoon in a generous amount of filling. Seal the edges tightly, and give the buns a quick proof before they hit the oven. Just ike that!

Let it Shine

To achieve soft, golden-brown rolls, don’t skip the egg wash! A light brushing will give your Pan De Coco a beautiful glossy finish. And make sure your oven is preheated for even baking.

Making Pan De Coco Your Own

Feeling adventurous? Customize your filling by adding a pinch of cinnamon, a splash of vanilla, or even a handful of chocolate chips. Pan De Coco is a canvas for your creativity, so have fun experimenting!

Storing Leftover, That is if You Have Any

Should you have any leftovers (though we doubt you will!), store them in an airtight container at room temperature for up to two days. For longer storage, freeze them and reheat in the oven or microwave when you’re ready to enjoy.

Dough Ingredients:

• 1 cup Bread-Purpose Flour
• 1/4 cup lukewarm Water (110F)
• 1/4 cup lukewarm Milk (110F)
• 1 tablespoon granulated white Sugar
• 1 tablespoon Flavorless Oil
• 1 teaspoon fast active dry yeast (I used Fleischmann’s brand)
• 1/3 teaspoon Salt
• Eggwash – 1 Egg + 1 teaspoon Water

Coconut Filling Ingredients:

• 1/4 cup Water
• 1 tablespoon unsalted Butter
• 1/4 cup Brown Sugar
• 1/2 cup unsweetened Desiccated Coconut

Note: This recipe can be done with a stand mixer. Follow the same instructions.

Instructions:

1. Activate the Yeast: Pour the warm water in a bowl. Add the sugar and active dry yeast and stir. Let sit for 10 minutes until bubbly. The milk temperature should be 110F. If you do not have a thermometer, microwave the liquid for 10-15 seconds. If you are using water from the fridge, microwave 15 – 20 seconds. Temperature is important to activate the yeast.
2. Wet Ingredients: Add the oil and milk.
3. Dry Ingredients: Add the flour, remaining sugar and salt . Mix until fully combined.
4. Knead: Mix and knead the dough until smooth and elastic (10 – 15 minutes).
5. Rest Period 1: Form into a ball and transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
   • TIP: To help the dough rise better, Pre-heat the oven to 110F then turn it OFF. DO NOT forget to turn it OFF, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
6. Shape: Take the dough out from the bowl, and manually knead it for 1-2 minutes just to remove the air. Then divide into 4 – 6 equal portions. I used a kitchen weighing scale, you can eye-ball it too. Form the dough into a ball and arrange in a pan. Cover and let rest for 15 minutes. This will make the rolling easier.
7. Fill with Coconut Filling: Roll and flatten each portion and divide the coconut filling between each portion of dough. pinch to seal and shape it into a ball shape.
8. Rest Period 2: Leave for 1 hour in a warm place before baking. You can do the same trick in step 5.
9. Bake: Brush with egg wash or milk (optional). Bake at pre-heated oven at 350F, for 10 – 13 minutes or until the top turns golden brown.

Looking for more homemade bread recipes? I got you covered! I have here 10 of my favorite homemade bread recipes, all with Video or MORE bread recipes HERE

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