Pan de Coco
I have not eaten Pan de Coco for how many years now. This is one of my favourites as I love coconut very much. For this recipe, I used desiccated coconut as an alternative for the fresh coconut meat as it is not easy to find fresh coconut. What is Pan de Coco anyway, well it is bread stuffed with sweet coconut meat. It is believed to have originated from Honduras and was introduced by the Spanish during the 1600s in the Philippines.

For this you will need the following ingredients:
250 ml tepid milk
7 grams dried yeast
1 tbsp granulated sugar
50 g melted butter
1 egg

500 g plain flour
3 tbsp granulated sugar
1 tsp salt

For the fillings:
50 g butter
½ cup soft brown sugar
2 cups desiccated coconut
1 beaten egg with a little milk to brush the top

Methods:
1. Add the sugar and dried yeast to the warm milk and set aside for at least 58 minutes or until it blooms.
2. In a large bowl, mix the flour, sugar and salt and add the yeast mixture. Stir with the handle of a wooden spoon or spatula until thick and form into a dough.
3. Transfer it onto a kneading surface and knead for 10 mins. If it gets too sticky to knead do not add more flour but grease your hands instead.
4. Transfer the dough to a large greased bowl, cover and leave it to rise for 2 hrs
5. Form the dough into a log and cut it into pieces. I like mine to be big so I made 10 pieces out of the dough. If you like it smaller then you can do more pieces. Shape them into mini balls.
6. Flatten the dough using a rolling pin. Fill the centre of the dough with the coconut fillings. You just need to adjust how much you put to accommodate all the dough pieces.
7. Place all the filled dough onto a flat tin and keep a space apart for rising later.
8. Cover again and proof for the second time for at least 45 mins up to 1 hour.
9. Brush the top with egg wash
10. Bake in the oven for 2025 mins at 160 degree Celcuis
11. Enjoy!

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