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.
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.