Coconut Pandesal

Coconut pandesal, aka Pan de Coco,  is a tasty and sweet roll with a coconut filling from the Philippines. This is the eggless version of sweet roll and this is wonderful for a breakfast or a snack. These rolls are just out of the world in flavors!

I received Dixie Crystals Pure Granulated Sugar to aid the process of recipe development, and this sugar is used in this sweet roll to give the perfect sweetness to the bread. Dixie Crystals sugar is of great quality and I would recommend this. Check here for the recipes using Dixie Crystals sugar.

Pandesal is a sweet Filipino breakfast roll and this coconut version, as the name suggests has the coconut filling. The coconut filling is outrageously delicious! When I was exploring Filipino cuisine, I decided to try the coconut-filled ones once I made the pandesal. We enjoyed Minatamis na Bao on toast and even loved them in these Sweet Coconut Almond Swirls. 

This coconut-filled version ranks higher as the filling sounds close to the ones we make for Ganesh Chathurthi kozhukkatai (with a rice flour dough wrapper) and the coconut poli. It can also be called as the Filipino version of the Indian bakery famous Dil Khush Buns.We add jaggery in our traditional coconut filling, whereas dark brown sugar is added in the pan de coco. The addition of vanilla just makes this heavenly. The flavor combination of coconut and vanilla in a sweet and soft roll will easily transport you to paradise.

The filling is not tough to make. Simmer butter, water, and brown sugar with vanilla until it thickens, similar to our poli filling, and then add the coconut and cook until it absorbs all the liquid. It has to be moist, but not too dry or burnt. The correct consistency will enable easy shaping into balls for the filling. This recipe uses frozen shredded coconut that was thawed. Freshly grated coconuts are perfect to be used too. If using desiccated coconut, make sure to reduce the quantity of water used to cook the coconut filling.

I love coconut so much that anything with coconut will be my favorite. Coconut is so versatile that it tastes amazing in both sweet and savory recipes. Baking with coconut is simply amazing as you get delicious sweet treats (of course savory ones are great too!) Delicious coconut based dessert is so easy to make and entertain family and friends with the option of baking this Coconut Cake or Best German Chocolate Cake, or a Coconut Orange Tart, Cherry Coconut Jumbles, or this Gluten Free Coconut Macaroons. This Chocolate coconut and Almond Bread and Hongkong Coconut Buns are great for breakfast or a snack. Jamaican Coco Bread can be used to make a delicious sandwich and these Coconut and Herb Rolls are perfect with a soup. 

January is #NationalBakingMonth, and to celebrate this I made these coconut pandesal. If you love baking and coconut, In addition to the coconut bakes listed above, try these from the blog.

 

Caramel Coconut Apple Bundt Cake

Almond Joy Inspired Bundt Cake

Coconut Almond Cookies

Anzac Biscuits

Coconut Cookies

Vegan Coconut Gingerbread Muffins

Vegan Pumpkin Coconut Cornbread

If you are a coconut lover like me, here are some ultimate recipes (check the blog for more coconut based recipes) that you must try that don't need baking. Be it a soup, side, curry, chutney, breads, or dessert, coconut makes everything taste better. Plus, it also helps in making vegan food.

Ada Pradhaman

Eggless Coconut Pancakes/Waffles

Coconut Rice

Cocoa Chia Coconut Smoothie

Vegan Coconut Milk Pulao

Lumina Pumpkin Olan

Vegan Baby Potato Kurma

Ingredients

Makes 12 rolls

All purpose flour - 3 and 1/4 cups

Aquafaba - 5 tbsp

Dixie Crystals Sugar - 1/3 cup plus 1 tsp

Active dry yeast - 2 tsp

Salt - 1 tsp

Milk - 1 cup

Butter - 2 tbsp melted

For the Filling

Coconut - 2.5 cups, shredded

Brown sugar - 3/4 cup

Butter - 2 tbsp

Water - 2/3 cup

Vanilla - 1 tsp

Brushing

Aquafaba - 1 tbsp

Butter - 1 tbsp, melted

Method

Activate the yeast in warm milk and a teaspoon of sugar.

Add the milk, sugar, aquafaba, and butter to the bread machine. Add the flour and salt, set the machine on dough cycle to knead and prove the dough.

While the dough proves, make the coconut filling. Heat the butter, brown sugar, water, and vanilla in a pan over medium flame until the mixture thickens. 

Add the shredded coconut, mix thoroughly and continue to cook for 3-4 minutes until it absorbs all the liquid and the mixture is dry enough to hold the shape when rolled into ball.

Cool and divide the filling into 12 portions.

When the dough has doubled in size, transfer to a floured surface, punch, knead to make a smooth ball.

Divide into 12 portions.

Take a portion of the dough to work with. Cover the remaining dough to prevent drying. Gently roll to a four to five inch disc. Place a portion of the filling in the center, gather the edges forming pleats. Roll into a ball and place on a baking sheet with seam side facing down. 

Slightly flatten the top. Repeat with the remaining dough portions. Cover and let it prove for 30-40 minutes. Preheat the oven to350 degrees F.

Brush with aquafaba and poke a couple of holes on the top with a tooth pick.

Bake at 350 degrees for 15 minutes. Remove from the oven, brush with melted butter. Cool. Serve warm or at room temperature.