Pan de Coco (Dominican Coconut Bread)

A recipe for Pan de Coco (Dominican Coconut Bread)! This coconut milk-based bread is formed into discs and baked until golden.

I first came across this Pan de Coco (Dominican Coconut Bread) from Samaná over on Dominican Cooking and loved how easily it came together. No yeast- just flour, baking powder, baking soda, butter, coconut milk, and a little salt and sugar.

After bringing together the dough, it is formed into individual discs and baked in a 300˚F (150˚C) oven until puffed and lightly golden on the bottom.

Once cooled, cook briefly a second time in a dry skillet to develop a golden brown crust on each side.

A Few Tips

I mixed together the dough in a large bowl. It can also be formed in a stand mixer with a dough hook.

Take care not to overmix. Bring together the ingredients just until smooth with no streaks of flour.

Add a little more coconut milk if the dough is too tough and crumbly. Only add a little more flour if the dough is absolutely too sticky to handle. Take care not to add too much or the bread will become tough.

Bake just until puffed and lightly golden on the bottom, about 20 minutes.

To get that golden brown crust, I reheated the room temperature bread on each side for a few seconds in a skillet. You can also use the broiler.

For a more pronounced coconut flavor, Dominican Cooking added a few coconut flakes to the top of each bread.

The Pan de Coco is best the day it is baked.

Looking for more recipes with coconut milk?

Try my:

• Pani Popo (Samoan Sweet Coconut Buns)
• Pineapple Orange Coconut Smoothie
• Coconut Lime Baked Donuts

This recipe was originally posted in October 2013 and updated in April 2023.

Pan de Coco (Dominican Coconut Bread) Recipe

Adapted from Dominican Cooking

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Pan de Coco (Dominican Coconut Bread)

A recipe for Pan de Coco (Dominican Coconut Bread)! This coconut milk-based bread is formed into discs and baked until golden.

Course Bread

Cuisine Dominican

Keyword bread, Caribbean, coconut, coconut milk, Dominican, Dominican Republic

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 6 Pieces

Ingredients

• 4 cups (500 grams) all-purpose flour
• 1 tablespoon (12 grams) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 tablespoons (57 grams) unsalted butter softened at room temperature
• 13.5 ounces (400 milliliters) coconut milk

Instructions

• Preheat oven to 300˚F (150˚C). Line two baking sheets with parchment or lightly grease.
• In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
• Mix in the butter and coconut milk just enough to form a smooth dough without any streaks of flour.
• Divide the dough into 6 equal pieces.
• Roll each piece into a ball, then flatten into a round disc about 1/2 inch (1.25 centimeters) thick.
• Repeat with remaining pieces and place on the prepared baking sheets about 2 inches (5 centimeters) apart. Prick the tops of the discs with a fork a few times.
• Bake in preheated oven until puffed and lightly golden on the bottom, about 20 minutes, rotating the pans halfway through.
• Remove to wire rack to cool to room temperature.
• Place a skillet over medium heat.
• Once heated, add the room temperature bread to toast on each side (this can also be done under a broiler) until golden brown.
• These are best the day they are made.