| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 15g | 11g | 55g |
| sugars | fibre | protein | salt |
| 25g | 3g | 6g | 0.45g |
About Gluten-Free Pan de Coco
Originating from the warm, tropical shores of the Philippines, our Gluten-Free Pan de Coco promises to transport you to paradise with each bite. This gluten-free spin on a classic recipe ensures you get to enjoy the texture and flavor of traditional Pan de Coco without compromising your dietary requirements. You can find the full list of ingredients beside this section, highlighting just how natural and nutritious each component is.
Exploring Gluten-Free Pan de Coco
Gluten-Free Pan de Coco is a delightful bread roll inspired by a popular Philippine bake called Pan de Coco or “coconut bread”. Traditionally, this delicious treat is a soft, fluffy bread roll filled with sweetened coconut spread, and our gluten-free version preserves all the charming characteristics of this well-loved bread.
Our version of Pan de Coco is special. Instead of regular flour, we use gluten-free all-purpose flour and delightful xanthan gum to create this bread’s signature soft and fluffy texture. To amplify the bread’s natural sweetness, our recipe incorporates sugar and an egg, lending a moist, cake-like quality to the bread.
We also add a twist to our dough by including shredded coconut, enhancing the tropical coconut flavor and creating a wonderful texture contrast against the smooth baked bread. The dough is then leavened with dry yeast, giving it that perfect rise and light texture that’s characteristic of a brilliant bread roll.
Quintessential Coconutty Goodness
A bread roll would not be a proper Pan de Coco without a sweet, delicious coconut filling. We make our delightful filling by combining sweetened desiccated coconut with rich brown sugar, and warm, melted butter – the result is a sticky, lush coconut filling that oozes out with every bite from the soft bread roll.
A Versatile Treat
Our Gluten-Free Pan de Coco stands brilliantly on its own, making it a perfect accompaniment for your morning coffee or tea. It can also be paired magnificently with a variety of gluten-free dishes, providing a lovely dessert to round off a meal, or a sweet, fulfilling breakfast to start the day.
If you’d like to explore similar recipes, you might enjoy Filipino Pan de Sal, another popular bread roll from the Philippines. Or you might want to attempt a classic gluten-free bread recipe, like King Arthur’s Gluten-Free Sandwich Bread.
With the gorgeous golden rolls of Gluten-Free Pan de Coco, envision tropical beaches and warm sunsets with every bite. A piece of paradise and a delight to devour!
What You’ll Need
- 1 1/2 cup Gluten-Free All-Purpose Flour
- 1/4 cup Sugar
- 1 tsp Xanthan Gum
- 1 packet (or 2 1/4 tsp) Dry Yeast
- 1/2 tsp Salt
- 3/4 cup Warm Coconut Milk (around 110°F)
- 1 Egg
- 2 tbsp Unsalted Butter (melted)
- 1 tsp Apple Cider Vinegar
- 1/4 cup Shredded Coconut (for the dough)
- 1 Egg (for egg wash)
- For the Coconut Filling:
- 1 1/2 cup Sweetened Desiccated Coconut
- 1/2 cup Brown Sugar
- 3 tbsp Butter
- 1 tsp Vanilla Extract
Method
Step One
Combine 1 1/2 cups of gluten-free all-purpose flour, 1/4 cup of sugar, 1 tsp of xanthan gum, 1 packet (or 2 1/4 tsps) of dry yeast, 1/2 tsp of salt, and 1/4 cup of shredded coconut in a large bowl.
Step Two
In a separate bowl, mix together 3/4 cup of warm coconut milk, 2 tablespoons of melted unsalted butter, 1 tsp of apple cider vinegar, and one egg. Ensure that the coconut milk is roughly 110°F to properly activate the yeast. Stir until all the ingredients are combined.
Step Three
Gradually add the wet ingredients into the bowl of dry ingredients, mixing until you’ve formed a homogeneous dough. Cover the bowl with plastic wrap and set it aside to rise in a warm location for about an hour, or until the dough has doubled in volume.
Step Four
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. While the oven is heating, prepare your coconut filling. In a medium-sized saucepan, combine 1 1/2 cups of sweetened desiccated coconut, 1/2 cup of brown sugar, 3 tablespoons of butter, and 1 tsp of vanilla extract. Stir the filling over medium heat until the sugar has dissolved and the filling is spreadable.
Step Five
Once the dough has finished rising, divide it into equal portions. Flatten each piece of dough and place a generous spoonful of coconut filling in the center. Fold the dough over the filling and seal the edges, shaping into a bun.
Step Six
Place the filled buns onto the lined baking sheet. Beat the remaining egg to create an egg wash, and brush this wash over the tops of the buns to give them a glossy finish.
Step Seven
Bake the buns in the preheated oven for about 20-25 minutes, or until the tops are golden brown. Allow the buns to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Step Eight
Your gluten-free pan de coco is ready to serve! Enjoy this tasty treat for breakfast or a snack.
