Pan de Coco (Coconut Bread).

…And I’m back in the kitchen!!

We’ve been staying with my in-laws on the weekends since the hospital is only 5 minutes away and they can watch the Fruitaholic while we visit Mom.  Since we pretty much ordered takeout all last week (I had ZERO energy to cook), I knew that we’d be coming home to an empty fridge so we made a quick stop at the grocery store to pick up the ingredients for Baked Coconut Shrimp with Jalapeño Pineapple Sauce.

When we got home, I searched through my bookmarks looking for a side dish I could throw together.  I ultimately decided upon a simple side of plain jasmine rice, but came across this recipe for Pan de Coco that I knew would be a great addition to the meal.

So I gathered all of the ingredients and started mixing everything together.  I had a beautiful ball of dough ready to rise.  And then I kept reading…  There was a double rise!  Leave it to me to not read through the entire recipe before starting.

So while these rolls weren’t ready in time for dinner, they were great as a midnight snack.  The coconut flavor was not as pronounced as I was expecting, rather it gave the bread a nutty flavor with just the tiniest hint of sweetness.

Pan de Coco (Coconut Bread) – adapted from Whole Foods Market

  • 1/2 Cup Flaked Coconut (I used sweetened since it was what I had, but the original recipe calls for unsweetened)
  • 1 Tbsp. Sugar (I lessened the amount to compensate for the sweetened coconut, original recipe calls for 2 Tbsp.)
  • 2 1/4 tsp. Active Dry Yeast (1 packet)
  • 1/2 Cup Warm Water (~110 degrees)
  • 3 1/2 Cups Flour, plus more for dusting
  • 3/4 tsp. Kosher Salt
  • 1 Cup Coconut Milk
  • 3 Tbsp. Unsalted Butter, melted

Add coconut, sugar, yeast and water into the bowl of an electric mixer and stir briefly.  Let sit until bubbly, about 15 minutes.

Mix together flour and salt in another bowl.  When yeast mixture is ready, add coconut milk and butter.  Attach the dough hook to the mixer and slowly add the flour/salt mixture.

Knead for about 3 minutes, until soft and elastic.  Form the dough into a ball and dust generously with flour.  Place the dough ball back into the bowl and cover with a cloth.  Set aside in a warm spot to rise until doubled in size, about 1 1/2 hours.

Divide the dough into 8 pieces and roll each into a ball.  Arrange each ball on a greased baking sheet about 3 inches apart.  Set aside and allow to rise until doubled in size, about 45 minutes.

Preheat oven to 350.  Bake until golden brown, about 25 minutes.  Serve warm or at room temperature.

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11 responses to “Pan de Coco (Coconut Bread).

  1. Never baked bread with coconut in it, these roundels look so cute and compel me to bake one soon! Glad to have come here from Twitter. Lovely blog.

  2. This looks and sounds delicious. I think to add more coconut flavor, I’ll substitute warm coconut milk instead of water for the yeast mixture…it certainly reminds me of Creole bread that we eat here in Belize. Yum Yum…thanks!! :)

  3. That sounds really good! I’m a huge fan of bread, so I’m always interested in new kinds, and this is definitely new to me. :)

  4. Paulina pineda

    Que increible!!! I am from Guatemala and have been looking around formthisnrecipe since, the ladies that know it say its a family tradition, a secret recipe as they call it, I am so exited I can finally bake it, thank you so much!

  5. I have baked bread with coconut milk andI loved it.

  6. does it need 11/2 hours to rise ?

  7. Pingback: Sarah and Jamie Take on Guatemala: A Long-y but a Goodie! « belizeyoume

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