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filipino pan de coco

Pan de Coco is a soft, coconut-filled bun that’s a popular snack in the Philippines. Like most Filipino breads, its name comes from Spanish and literally translates to coconut bread.
Prep Time 2 hrs 45 mins
Cook Time 15 mins
Total Time 3 hrs
Course Breakfast
Cuisine Filipino
Servings 12 buns
Calories 154 kcal


For the Tangzhong:

  • 2 tbsps bread flour
  • 120 ml 1/2 cup milk

For the Dough:

  • 360 grams 3 cups bread flour, sifted
  • 2 tsps instant yeast
  • 1 tsp salt
  • 73 grams 1/3 cup sugar
  • 120 ml 1/2 cup milk
  • 1 large egg beaten
  • 56 grams 1/4 stick butter, softened

For the Filling:

  • 110 grams grated coconut 1 cup
  • 120 ml 1/2 cup milk
  • 110 grams 1/2 cup brown sugar
  • 27 grams butter 1/8 stick
  • 1/2 tsp vanilla
  • For the Egg Wash:
  • 1 large egg beaten
  • 1 tbsp milk


For the Tangzhong:

  • In a small saucepan, mix the milk and the flour until combined.
  • Cook over low medium heat while stirring constantly until a thick paste is formed. Remove from the heat immediately and cool down.

For the Dough:

  • Meanwhile, combine the flour, instant yeast, salt, and sugar in the bowl.
  • Add the cooled tangzhong, milk, and egg to the flour mixture. Using a dough hook and the lower setting of a mixer, knead the ingredients until a shaggy dough forms, around 5 minutes. Cover the dough and let it rest for 15 minutes.
  • After resting, continue kneading the dough on low speed while continuously adding the butter. Knead for 10 minutes or until the dough is elastic. The dough will be sticky.
  • Form into a ball and transfer to a lightly oiled bowl. Cover the bowl and let the dough rest for 1-2 hours or until the dough doubles in size.

For the Filling:

  • Combine all the ingredients for the filling and cook over medium heat. Stir every once in a while.
  • Cook until the mixture has thickened and the coconut has absorbed all the liquid.
  • Remove it from heat and let it cool.

Forming the buns:

  • Preheat the oven to 180C (350F).
  • Punch down the dough to remove the air and divide into 12 pieces.
  • Form each piece into a ball and flatten it. Put a tablespoon of coconut filling in the middle of the dough and seal it in by rolling the dough into a ball. Repeat for the rest.
  • Let the dough balls rest for 15 minutes.
  • Mix the egg and milk for the egg wash. Lightly brush the tops of the dough with the egg wash before baking for 15-20 minutes or until the buns turn golden brown.
  • Remove from the oven and brush melted butter. Sprinkle with sesame seeds and sugar before serving.



If you’re using active dry yeast instead of instant yeast, use lukewarm milk instead. Mix the sugar with the milk and sprinkle the yeast on top of the milk. Let it stand for 5-10 minutes or until it blooms. Follow the recipe after this.
If you’re using desiccated coconut or coconut flakes, double the amount of sugar and milk in the recipe. For coconut flakes, you may need to adjust the sugar in the filling if you’re using sweetened coconut flakes.
Sesame seeds and sugar are optional toppings.
The buns keep fresh for a few days especially if they are stored in an airtight container. Toast the buns for a few minutes or reheat them for a minute in a microwave.
Keyword bread