Pan de Coco recipe| How to make easy and very soft Pan de Coco |Filipino food creations

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

grated coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: dried coconut flakes

Unsweetened shredded coconut offers a healthier option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Combine warm milk and active dry yeast in a bowl; let sit until foamy, about 5-10 minutes.

In a large mixing bowl, mix all-purpose flour, white sugar, and salt together.

Add the yeast mixture, melted butter/margarine, and egg to the dry ingredients; mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl; cover and let rise in a warm place until doubled, about 1-2 hours.

Punch down the dough and divide it into equal portions.

Flatten each portion and place a spoonful of the filling (grated coconut mixed with brown sugar and butter) in the center; fold the dough over to seal.

Shape into balls and place on a baking sheet lined with parchment paper.

Cover the rolls and let rise again for about 30-45 minutes.

Preheat the oven to 350°F (175°C).

Bake the rolls for 15-20 minutes until golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens