Pan de Coco is the Philippines’ sweet coconut bread. Soft, fluffy rolls. Sweet, buttery coconut filling. Toasted coconut on top. Perfect with coffee. Bakery classic. Make a batch. Freeze the rest.
Make Dough
Whisk flour, sugar, yeast, and salt. Add warm milk, warm water, eggs, and softened butter. Knead 8-10 minutes until smooth and elastic. Cover and rise 1-2 hours until doubled.
Make Coconut Filling
In a saucepan over medium heat, combine shredded coconut, brown sugar, coconut milk, butter, and vanilla. Cook 5-7 minutes until mixture thickens and comes together. Cool completely.
Shape Rolls
Punch down dough. Divide into 12 equal pieces. Flatten each into a 4-inch circle.
Place 1-2 tablespoons of filling in the center. Gather edges and pinch to seal tightly. Place seam-side down in a greased 9×13 baking dish or on a baking sheet.
Second Rise
Cover and rise 30-45 minutes until puffy.
Bake
Preheat oven to 350°F (175°C). Brush rolls with egg wash. Sprinkle with shredded coconut.
Bake 18-22 minutes until golden brown.
Serve
Cool slightly. Serve warm or at room temperature. Perfect with coffee. Filipino bakery at home.
Summary
Prep Time: 25 min + rises | Bake Time: 22 min | Total: 45 min + rises
Yield: 12 rolls | Difficulty: Medium
Storage Notes
Counter (airtight): 4 days. Freezer: 3 months. Reheat in oven or air fryer at 350°F for 5-7 minutes. Never microwave — rolls get chewy. Great for meal prep.
