Pan de Coco (Coconut Bread)

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Pan de Coco or Coconut Bread

Pan de Coco / Coconut Bread

A very popular Honduran treat, Pan de Coco is a coconut stuffed yeast roll that is enjoyed as a snack, side dish bonus or as accompaniment to tea or other hot beverages. Go loco for some Pan de Coco!


  • 3 cups bread flour
  • 1 1/2 cups all purpose flour
  • 1/4 cup + 1 tbsp. sugar
  • 1/2 tsp. salt
  • 1 pouch rapid rise yeast
  • 3 egg yolks
  • 3/4 cup milk
  • 1/2 cup melted butter
  • 1/2 cup water
  • Extra flour for kneading


  • 1 cup brown sugar
  • 1 cup sweetened coconut flakes
  • 1 1/2 tbsp. softened butter
  • 1 tsp. vanilla


  1. Dissolve yeast and 1 tbsp. sugar in 1/2 cup warm water. Stir and set aside for 5-10 minutes.
  2. In a large bowl, combine milk, 1/4 cup sugar, butter, egg yolks and salt and mix well.
  3. Add the yeast mixture and mix.
  4. Add flour gradually until dough is moderately stiff.
  5. Knead the dough on a lightly floured surface for about 10 minutes or until smooth & elastic.
  6. Transfer dough to a greased bowl, cover with a damp cloth, and leave in a warm place for at least an hour to rise.
  7. While waiting, combine all filling ingredients together and set aside.
  8. Transfer the dough onto a lightly floured surface.
  9. Divide the dough into 4 equal parts.
  10. Roll each part into a log, then slice into equal circles.
  11. Flatten each circle with a rolling pin, place about 1 tbsp. of filling in the middle, gather sides, pinch together, and twist.
  12. Place all the shaped dough (pinched side down) on a lightly greased baking sheet or tray lined with wax paper.
  13. Cover the tray with a damp cloth and set aside for 20-30 minutes to rise.
  14. Preheat oven to 325 degrees F.
  15. Bake the shaped dough for 20-25 minutes.
  16. Serve warm and enjoy!
Adapted from Pinoy Cooking Recipes