Pan De Coco Recipe (Coconut Bread) (2024)

Pan De Coco Recipe (Coconut Bread) (1)

Author:Joost Nusselder,author of The Essential Japanese meal planner cookbookUpdated June 5, 2021

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Pan de Coco, literally “coconut bread” is a bread usually served as a midday or mid-afternoon snack or as a breakfast bread in the Philippines.

Best served and eaten while it is still freshly-baked, it is a type of bread that has sweetened grated coconut inside and is usually partnered with coffee or unsweetened hot chocolate.

View our Pan De Coco Recipe below.

Pan De Coco Recipe (Coconut Bread) (2)

It is said that the bread and the recipe, as a product of the Spanish colonization of most world territories, has roots in Central America, another stronghold of Spanish power.

It is possible then that pan de coco and its recipe was transported from Central America to the Philippines via the Galleon trade, where most Central American and Spanish goods and recipes reached the Philippines.

As Pan de Coco is bread, the most accessible place where it can be bought is from your nearby bakery.

Other places where you can get it (though processed by the big bakeries already for a longer shelf-life) include supermarkets and wet markets.

Pan De Coco Recipe (Coconut Bread) (3)

Pan De Coco Recipe (Coconut Bread) (4)

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In this post we'll cover:

  • 1 Pan De Coco Recipe and Preparation Tips
  • 2 Pan de coco recipe (coconut bread)
    • 2.1 Ingredients1x2x3x
    • 2.2 Instructions
    • 2.3 Video
    • 2.4 Nutrition

Pan De Coco Recipe and Preparation Tips

The grated coconut which serves as the filling of the Pan de Coco can either be included as is as it is already dehydrated or it can be cooked in caramelized sugar giving the coconut filling its distinct brown color.

As some Filipino dishes might include baking the ingredients, it is recommended that you invest in an oven and rolling pin, so as to be able to make this very simple bread recipe.

If you do not have a rolling pin though, you can use your hands or an empty and clean ketchup bottle as substitutes.

Finally, as the resulting pan de coco leans towards the sweet side, the accompanying beverage which could be coffee or chocolate should be more on the bitter side to counteract the sweetness of the pan de coco.

And if you have some leftover coconut you can make this other great Filipino traditional sugary dish: binatog.

Pan De Coco Recipe (Coconut Bread) (5)

Pan De Coco Recipe (Coconut Bread) (6)

Pan De Coco Recipe (Coconut Bread) (7)

Pan De Coco Recipe (Coconut Bread) (8)

Pan De Coco Recipe (Coconut Bread) (9)

Pan De Coco Recipe (Coconut Bread) (10)

Pan de coco recipe (coconut bread)

Pan De Coco Recipe (Coconut Bread) (11)Joost Nusselder

Pan de Coco, literally “coconut bread” is a bread usually served as a midday or mid-afternoon snack or as a breakfast bread in the Philippines. Best served and eaten while it is still freshly-baked.

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Prep Time 2 hours hrs

Cook Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Snack

Cuisine Filipino

Servings 12 pcs

Calories 291 kcal



  • 2 tsp yeast
  • cup warm water
  • cup milk
  • ½ cube butter
  • cup sugar
  • 1 tsp salt
  • 2 cups bread flour
  • 2 cups all-purpose flour


  • 3 tbsp butter
  • ¾ cup brown sugar
  • 3 cups coconut flakes
  • tsp vanilla
  • ¾ cup milk

egg wash

  • 1 egg


  • In a small bowl, mix together warm water (not too hot) and yeast. Set aside.

  • Scald milk on stovetop or heat in microwave for 90 seconds. Pour into a large mixing bowl.

  • Add butter and sugar and stir until fully dissolved.

  • Mix in salt and 2 cups bread flour until combined (You can substitute all-purpose flour if needed).

  • Add yeast mixture.

  • Mix in all-purpose flour until dough is fully formed. Dough should not be sticky.

  • Knead dough for 5 minutes by hand (or with stand up mixer).

  • Place down in a large bowl and cover with a damp towel or plastic wrap until it doubles in size (for colder climates, place next to a heat source for faster rising).

  • In a saucepan, mix together all filling ingredients and stir on a low heat.

  • Stir occasionally for about 15 minutes or until all liquids have been reduced.

  • Refrigerate filling until needed.

  • Separate dough into 4 equal sized pieces.

  • Cut each of those pieces into 6 equal sized pieces (you’ll have 24 in total).

  • Roll each piece of dough into a ball, then flatten with a rolling pin.

  • Place one tablespoon of filling mixture into center of flattened dough.

  • Fold dough ends together at the center and twist to seal.

  • Place dough with the sealed side down onto a baking sheet.

  • Poke 3 times with a fork to create holes for air to escape while baking.

  • Allow filled dough to rise for another 30 minutes.

  • Beat a single egg and brush the egg over the top of each piece.

  • Bake for 13-18 minutes at 350 degrees until golden brown.

  • Remove from oven and allow Pan de Coco cool before eating.



Calories: 291kcal

Keyword Banana bread, Coconut

Tried this recipe?Let us know how it was!

Pan De Coco Recipe (Coconut Bread) (12)

Also read: Pandesal Recipe (Filipino Bread Rolls)

Pan De Coco Recipe (Coconut Bread) (13)

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Read for free

Pan De Coco Recipe (Coconut Bread) (14)

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.

Pan De Coco Recipe (Coconut Bread) (2024)


Why is coco bread so good? ›

This delicious staple bread is rich and buttery with just the slightest hint of sweetness courtesy of a coconut milk and a bit of sugar.

Is pan de coco high in protein? ›

Filipino Pan De Coco (1 serving) contains 0g total carbs, 0g net carbs, 6g fat, 22g protein, and 146 calories.

Where did pan de coco originate? ›

Pan de coco originated in Honduras and was introduced to the Philippines by the Spanish during the colonial era. Like Honduras, coconuts are plentiful in the Philippines, so this bread was easily embraced in our country.

What is Jamaican coco bread made from? ›

Coco bread is the Jamaican answer to American-style yeast rolls. The bread is made with flour, sugar, salt, yeast, butter, and coconut milk.

Why do Jamaicans call it coco bread? ›

It is, after all, just a bread made from flour, yeast, and coconut milk, its namesake ingredient.

Do you eat beef patty with coco bread? ›

They're served up with a side of coco bread–a slightly sweetened bread made with coconut milk and coconut oil. Pro tip: try wrapping the beef patties in the coco bread for a delicious sweet and savory pairing!

Is Too Much Nata de Coco bad for you? ›

High sugar content: Nata de coco juice may contain added sugars, which can contribute to weight gain and other health problems if consumed in excess. May cause digestive issues: Nata de coco is high in fiber, which can cause digestive discomfort if consumed in large amounts.

How healthy is Coco? ›

Health benefits of cocoa include decreased inflammation, improved heart and brain health, blood sugar and weight control and healthy teeth and skin. It's nutritious and easy to add to your diet in creative ways.

How much sugar is in coco bread? ›

Coco Bread
Nutrition Facts
How much sugar is in Coco Bread? Amount of sugar in Coco Bread: Sugar 3.4g-
How much fiber is in Coco Bread? Amount of fiber in Coco Bread: Fiber 56.2g225%
How much glucose is in Coco Bread? Amount of glucose in Coco Bread: Glucose 2.6g
73 more rows

Is pan de coco good for dogs? ›

The short answer is yes! Coconut meat is just as healthy, if not more so, than the coconut oil alone. They share similar properties since they come from the same place. Coconut is non-toxic to dogs, but it does contain medium-chain triglycerides, which may cause some gastrointestinal upset and bloating.

Why do they call it Spanish bread? ›

It was called that way because it is an offshoot of Spanish Ensaimada from Mallorca, Spain. The local Spanish Bread is cross between local version Enseymada and Pan De Sal which in essence is the same bread mixture just shaped differently.

Why is it called pandesal? ›

Pan de sal means “bread of salt” in Spanish, for the pinch of salt added to the dough. It was introduced to the Philippines in the 16th century as the Spaniards' answer to the French baguette.

Why is Jamaican bread so good? ›

The loaves are basted in sugar water before baking, which gives them the signature sweet taste and a smooth, waxy skin. The baking process involves a “dough break machine,” a piece of mixing equipment found only in Jamaica, Cuba, and Haiti, according to Jamaican writer and cultural historian Olive Senior.

What is Caribbean bread called? ›

Coco bread is a Jamaican bread eaten on the island and in other areas of the Caribbean. The bread contains milk or coconut milk and is starchy and slightly sweet in taste.

Why is Japanese bread so good? ›

And these are some of the fluffiest shokupan loaves you'll find in Tokyo. The dough is left to rise at a low temperature for a long time, making it especially sweet, and the long steaming process gives it a moist and mellow texture.

Is coco bread hard dough bread? ›

Flour, butter or oil, yeast, sugar, and milk or coconut milk are combined to form a soft dough, which after rising is separated into portions which are rolled out, coated with butter or oil, and folded before baking to make an easy-to-split roughly wedge- or half-moon-shaped bun.

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