Pan De Coco | A Panaderya Pangnegosyo Recipe

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.

In a mixing bowl, combine 1 cup evaporated milk, 2 tablespoons granulated sugar, and 1.5 to 2 teaspoons instant active dry yeast; set aside for about 5 minutes until bubbly.

In another mixing bowl, mix 3 cups all-purpose flour, 1/3 cup sugar, and 1/2 teaspoon fine salt.

Add the milk and yeast mixture to the dry ingredients, followed by 1/4 cup vegetable oil; mix until combined.

Knead the dough by hand for about 10 to 15 minutes until smooth and elastic.

Transfer the dough to a working table, adding flour as needed to prevent sticking.

Perform a windowpane test to check if the dough is ready.

Place the dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.

Punch down the dough to release air, then divide into equal portions, shaping them into balls.

Flatten each ball and place sweetened grated coconut in the center; fold over to seal.

Place the filled dough on a greased tray, ensuring they do not stick.

Poke holes in the top of each dough ball with a fork to release air during baking.

Cover and let rise for another 20 to 30 minutes before baking.

Brush the tops with egg wash made from 1 beaten egg.

Bake at 180°C (about 350°F) for 25 to 30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens