Pan De Coco Recipe (Coconut Bread) (2024)

FAQs

What is pan de coco made of? ›

What is Pan de Coco? Pan de Coco is a soft bread roll filled with a sweet coconut filling made with milk (or coconut milk), sugar and coconut flakes. It's a Filipino bakery classic that's usually served during Merienda, a midday meal enjoyed between lunch and dinner in the Philippines.

So how do they taste? According to African Bites, buttery, shy on the sweetness scale, and akin to dense Hawaiian rolls. And if you're wondering why it's called "coco bread," Taste of Home states that it's due to the added coconut milk.

Filipino Pan De Coco (1 serving) contains 0g total carbs, 0g net carbs, 6g fat, 22g protein, and 146 calories.

It is, after all, just a bread made from flour, yeast, and coconut milk, its namesake ingredient. The inclusion of coconut milk gives this bread a uniquely Caribbean sensibility. Although the bread is beloved throughout much of the English-speaking Caribbean, Jamaica is the birthplace of coco bread.

Pandesal, also known as Pan de sal (Spanish: pan de sal, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.

History. There is uncertainty regarding when coco bread was first made and by whom; it is believed that Jamaica is the birthplace of coco bread. In Jamaica is it believed to have originated as a poverty food. It is likely a product of enslaved Africans and indentured Indians who worked on Caribbean sugar plantations.

Nata de coco (also marketed as “coconut gel”) is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Acetobacter xylinum.

Pandesal is the staple bread roll at a Filipino table, usually eaten for breakfast or for merienda (a midday snack). It's best buttered and dunked into a cup of coffee, though it also goes well with all the other breakfast staples: jam, cheese, canned beans and eggs.

Pro tip: try wrapping the beef patties in the coco bread for a delicious sweet and savory pairing!

Is leche de coco good for you? ›

Coconut milk can provide essential vitamins and nutrients, including vitamin C and iron. It may also contains a lot of calories and saturated fats. Coconut milk has recently become very popular. It's a tasty alternative to cow's milk that may also provide a number of health benefits.

HEALTH BENEFITS OF NATA DE COCO. Nata is a source of insoluble dietary fiber due to its cellulose content. Nata de coco contains about 98% water, 0.2% fat, 0.012% calcium, 0.002% phosphorus, 0.0017% vitamin B3, 51 mg/g sodium, potassium 280 mg/100 g, and 2.46 mg/100g vitamin C.

Universal Filipino Foods Pandesal, Philippine Sweet Bun (1 bun) contains 23g total carbs, 22g net carbs, 5g fat, 6g protein, and 160 calories.

Bammy is mild, slightly sweet, and nutty in flavor. However, the unique texture is the spotlight of a flatbread with a crisp exterior and tender interior.

Coco bread is the Jamaican answer to American-style yeast rolls. The bread is made with flour, sugar, salt, yeast, butter, and coconut milk. Nestled in the Karibe 12" cast-iron skillet and baked until puffy and golden brown, each roll is slightly sweet due to the addition of granulated sugar and full-fat coconut milk.

The pan de sal

Pan de sal, literally translated as salt bread, is the national bread of the Philippines and while we think we're all initiated with it, there are as many pan de sal varieties as there is adobo.

Pandesal is the most popular style of bread in the Philippines. The name comes from the Spanish word meaning “salt bread" and it originated during the 16th century era of Spanish colonization in the Philippines. Pandesal is known for its pillowy texture and signature breadcrumbs on top.

For a nation that has a solid love affair with rice, we Filipinos, have also grown to love bread ever since its introduction to our cuisine by the Spanish almost five hundred years ago.

Although the bread enjoys an iconic status in our food culture, Filipinos cannot claim the monopoly of Pan de Coco or even its origin. The name itself denotes that it is of Spanish roots. It came from Central America, Honduras, to be exact, and was introduced to the early Filipinos by the Spanish settlers in 1600.

It contains fiber as its main component. It also contains proteins, vitamins, fats, and carbohydrates. These are nutrients needed for a balanced diet. These nutrients make the bread both wholesome and functional because they cover almost all your body's dietary needs.

Who brought coconuts to the Caribbean? ›

When Europeans eventually arrived in Polynesia, they recognized the immense value of the species and brought the coconut tree to the Caribbean Islands, perhaps in the 17^th century. He who plants a coconut tree plants food and drink, vessels and clothing, a home for himself, and a heritage for his children.

Cold coco is a type of chocolate drink that is made with milk and chocolate but without the addition of any heat. This results in a refreshing and cool drink that is perfect for summer days or after a light dinner. Cold coco can be made with different types of milk, including soy milk, almond milk, and even oat milk.

With Coco Reàl, you can create coconut-infused co*cktails and culinary delights without equal. Our cream of coconut product features cane sugar, coconut meat as well as coconut milk and was developed specifically to stay uniform with minimal separation.

Pandebono or pan de bono is a type of Colombian bread made of cassava starch, cheese, eggs, and in some regions of the country, guava paste. Traditionally, it is consumed with hot chocolate, still warm a few minutes after baking.