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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


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


  • 1/2 cup coconut flakes optional


  • 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.