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 (Dominican Coconut Bread)
Adapted from Aunt Clara’s Kitchen
Pan de Coco (Dominican Coconut Bread)
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.
peaceloveandsmoothies
I must say I have never tried Dominican recipes either, but this one looks very interesting. Found you through Carole’s Chatter!
Tara
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 🙂
Clara Gonzalez
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.