Pan De Coco Recipe | How To Make Filipino Sweet Coconut Bread

when we were two Bohol about a couple of
years ago the whole is an island in the
Philippines I made a beeline straight
for the bakery in order just one bread
pan de caca
I love the eating finder Coco as a child
in the Philippines but when I get them
here though they’re just a little bit
too sweet so I was like hey let’s make
our own let’s start by making a sweet
dough in our KitchenAid mixer link in
the description below if you want your
own put in three cups of all-purpose
flour half a teaspoon of salt three
tablespoons of sugar I’m using coconut
sugar but if you use any sugar you want
and two and a half teaspoons of instant
yeast mix them thoroughly then add one
third of a cup of warm coconut milk or
just normal milk then you can mix that
up and then add 1/4 cup of water if the
dough is still a little bit dry grab
some more warm milk and then add it
slowly just until the little bits of
flour have come together afterwards add
four tablespoons of unsalted butter at
room temperature and now you need to
knead knead this dough on the stand
mixer on speed for for about 8 to 15
minutes and check it periodically just
until your dough passes the windowpane
test which means that it stretches out
for a little bit before tearing once it
passes oil the bowl and allow the dough
to rest until doubled in sides which
takes about an hour while that’s
happening we’re gonna start making our
fillings for this recipe we’re gonna
make two separate fillings one with just
coconut and then another one with
coconut and chocolate we’ll start with a
coconut filling on a saucepan over
medium low heat heat up two tablespoons
of coconut oil 3 tablespoons coconut
sugar and a pinch of salt to amplify the
sweetness and three-quarters of a cup of
unsweetened shredded coconut you can get
unsweetened shredded coconut at the
frozen section in your local Asian
supermarket mix that together until the
mixture is well combined and simmer it
for just a couple of minutes this really
shouldn’t take long dump that out into a
bowl set it aside and let’s start on the
coconut chocolate filling
this one has two tablespoons coconut oil
one tablespoon coconut sugar and 3/4 cup
unsweetened coconut shreds turn off the
heat and add 1/3 of a cup of semi-sweet
chocolate chips just mix this up and the
chocolate will fully melt into the
mixture set that aside as well and oh no
I forgot to put in vanilla extract but
today it’s not too late
just take 1/4 teaspoon of vanilla
extract and add it to both of your
mixtures and just mix them thoroughly
crisis averted although you really don’t
have to have the vanilla extract in this
recipe if you don’t have it once your
dough has doubled in size take it out
and push out any air bubbles from the
dough then try your best to split these
evenly into 16 pieces I like to set the
dough aside in a covered bowl so that
they don’t dry out during this next part
flatten your dough and then use a
rolling pin to stretch out the edges of
the dough making sure the middle is a
bit thicker place about a tablespoon of
filling inside and pinch it closed
making sure the filling does not touch
the part of the dough that you’re
pinching closed
otherwise it will not close flip it on
the other side and attempt your best to
form it into a ball then folk a bunch of
holes on the top of the dough to allow
air to escape from inside the dough so
it doesn’t come out from the bottom and
give you leaky buns although it really
is not the end of the world if that
happens fill however many of the dough
pieces you’d like with this filling then
move on to the chocolate filling you’re
gonna do the same exact thing as you did
with a normal coconut filling now don’t
overfill the dough either or else you
will get a disaster and it will not
pinch closed Oh anyway for the ones you
did manage to salvage allow them to rise
for about 15 or 20 minutes just until
they’ve gotten a little bit puffy
then we’ll preheat the oven to 350
degrees Fahrenheit whisk an egg and then
brush the tops of the buns before
placing them in the oven to bake for
about 20 or 25 minutes or until the tops
are golden brown Wow
these look and smell amazing
coming out of the oven the best part
about this recipe is it’s not too sweet
so you can kind of get carried away
eating a whole bunch of these well I
hope you guys enjoy that recipe again
the link to your possible new best
friend the KitchenAid mixer is in the
description below thank you guys so much
for watching don’t forget to subscribe
and I’ll see you next week bye
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you
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