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Pan de Coco (Dominican Coconut Bread)

12 October, 2013 by Tara 4 Comments

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pan de coco (4 of 4)

Pan de Coco is a thick unleavened bread from the Dominican Republic best paired with soups, stews, and meals with sauce.. It is a great place to start for those new to baking. No yeast, no long waits for rising, and no long list of ingredients. Be careful to not overcook the bread and make it even more dense. The bread won’t turn golden, so test it with a toothpick inserted in the middle. The coconut flakes on top are optional. I used unsweetened coconut and enjoyed the extra bite of flavor.

pan de coco (3 of 4)

Pan de Coco (Dominican Coconut Bread)

Adapted from Aunt Clara’s Kitchen

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1 from 1 vote

Pan de Coco (Dominican Coconut Bread)

Course Bread
Cuisine Dominican
Keyword bread, Caribbean, coconut, Dominican, Dominican Republic
Prep Time 20 minutes
Cook Time 15 minutes
0 minutes
Total Time 35 minutes
Servings 4 small loaves

Ingredients

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup coconut milk
  • 2 tablespoons milk

Topping:

  • 1/2 cup coconut flakes optional

Instructions

  • Preheat oven to 300 degrees F (150 C). Line a large baking sheet with parchment or lightly grease.
  • In a large bowl, combine flour, salt, and baking soda. Mix in coconut milk and milk using your hands. Clean and oil hands, then knead for 5 minutes to form a smooth dough. It will still be a little wet.
  • Divide the dough into 4 equal pieces. Roll each piece into a ball and place on prepared baking sheet. Flatten each ball into a 6 inch circle. Cover each piece with coconut flakes, if using.
  • Bake in preheated oven until toothpick inserted in center comes out clean, about 15 minutes. The bread will still be pale.
  • Remove to wire rack to let cool. Once cooled, place bake on baking sheet and broil or toast until tops are golden.
  • Serve day it is made.
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Filed Under: Bread, North American Tagged With: bread, coconut, coconut milk, dominican, dominican republic, pan

Previous Post: « White Chocolate Cookies with Peanut Butter Drizzle
Next Post: Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli) »

Reader Interactions

Comments

  1. peaceloveandsmoothies

    20 March, 2014 at 8:22 pm

    I must say I have never tried Dominican recipes either, but this one looks very interesting. Found you through Carole’s Chatter!

    Reply
    • Tara

      20 March, 2014 at 8:40 pm

      Glad you found me! It is the only recipe I have tried from the Dominican Republic so far, but definitely plan on making more. I especially enjoyed this bread with stew 🙂

      Reply
  2. Clara Gonzalez

    17 July, 2019 at 9:06 pm

    A little belated, but thanks for trying my recipe. I am glad you liked it, I hope it won’t be your last Dominican dish.

    Reply
  3. S Wise

    1 June, 2021 at 4:14 pm

    1 star
    This is a flawed recipe. There isn’t enough flour to make a dough that is dry enough to form “balls”. It just made a sticky mess. I added another 1/2 C flour and that was still not enough. 2:1 dry:liquid is way too wet. Another recipe I found has 4:1.25 dry:liquid. I’ll try that next.

    Reply

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