Pan De Coco ~ Coconut Buns

For Day 3 week 2 of BM #48, check out these delicious coconut buns which are closer to the sweets we prepare back home. This is primarily a Latin American delicacy but is made in different parts of the world. 

They are mini dinner rolls with a coconut-brown sugar filling. The coconut filling will definitely resonate some nostalgic memories!!

Recipe Adapted from here
Ingredients - 

All Purpose Flour / Maida 1 3/4 cups (Original recipe used Bread Flour)
Dry Active Yeast 1 1/4 tsp
Warm Water 1 Tbsp + 1/4 tsp of sugar for yeast proofing
Milk 2/3 cup
Butter 2 Tbsp
Sugar 1 Tbsp
Salt 1/2 tsp
For the Filling - 
Brown Sugar 1/4 cup
Coconut Powder 1 cup
Milk 1 Tbsp
Butter 1 tsp


Pan De Coco ~ Coconut Buns

Method Of Preparation -

Add sugar to warm water and set aside for about 7-8 minutes in a warm place for proofing the yeast!

Sift the flour, add salt and sugar to it and gradually add the yeast solution and knead for about 5-6 minutes to get a soft and pliable dough. [I used an electric stand mixer for the job.]

Place the dough in an oiled bowl, cover and set aside in a draft-free, warm place for about 1 1/2 hours. [I heated the oven for 3 minutes, switched it off and then placed the bowl with the dough in the oven and powered the light on.]


After 1 1/2 hours, the dough would have doubled. Deflate the dough, and make 12 equal portions.

Roll each portion into a tight ball and cover them.

Take one portion at a time and roll into a thin, flat circle. Put in a tablespoon of the filling in the center. Gather the edges and roll into a tight ball. Slightly flatten it, poke with a fork to release excess steam and arrange in a parchment lined baking tray.

Continue with the rest of the dough. After all of them are done, cover with a cling wrap and set aside for a second rise for about 30 minutes.

Brush milk on each of them before popping them into the oven.

Preheat the oven to 350 °F. Bake these for about 25 minutes or until they turn a shade of golden brown.

Remove and cool on a wire rack and devour while still warm!


Preparation Time 30 min + Resting Time 2 hrs + Baking time 25 min
Makes 12

16 comments

  1. Suma Gandlur Says:
  2. I am guessing they must be like those dilpasand buns that were available back in India. Love that beautiful hue of the buns and that filling. :)

     
  3. They look very cute and the filling sounds delicious.

     
  4. Perfectly made !

     
  5. Ms.Chitchat Says:
  6. Interesting filling with brown sugar, bookmarked.

     
  7. the coconut brown sugar as filling would surely bring out very good taste in these buns

     
  8. Srivalli Says:
  9. Very nicely done Harini...I love all the coconut stuffed buns..

     
  10. Soft and fluffy buns!

     
  11. Kalyani Says:
  12. Interesting filling - bookmarking this one Harini !

    Also as Suma said, this is so close to te dilkhush we used to get in Bangalorr Bakeries

     
  13. Srividhya Says:
  14. cute little buns

     
  15. sneha datar Says:
  16. Cute and yummy coconut buns.

     
  17. Sapana Behl Says:
  18. Coconut stuffed buns looks perfect to indulge . Vey nicely made..

     
  19. Fantastic. .they look awesome. .lovely colour and beautiful texture.

     
  20. these are also very popular for China as I buy these in Chinatown often - I have also thought of attempting to make them but has happened yet. Yours came out great

     
  21. Priya Suresh Says:
  22. They looks damn cute, will give a try to this buns soon.

     
  23. Buns are so adorable...reminds me of the coconut buns we get in our native :)

     
  24. Pavani N Says:
  25. Love the coconut filling as the stuffing in the buns. Sooooo yummy!!

     
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