Pan de Coco

I found this recipe at work the other day, and I wanted to try it out. It is supposed to be a traditional Honduran bread recipe. I love anything involving coconut, so, here goes:

1/2 c Fresh Grated Coconut (mine was pretty crazy (I think it might have been a bit old, since it slipped right out of the outer casing….creepy))
2 T Sugar
1 Packet of Yeast (1/4 oz)
1/2 c Warm Water
3 1/2 c Flour
1 t Salt
1 c Coconut Milk
3 T Melted Butter/Shortening/Lard/I was a rebel and used the fatty part of Coco-Loco (the stuff you use in Piña Coladas)

Start by mixing the first 4 ingredients together, and letting them mingle for about 15 minutes. You just want to get the yeast going, so once it starts to foam you are good. Next, you add whisk together your salt and your flour. Add all of your liquid ingredients to that and mix together until a dough forms. Use your hands for this and get a little messy, you big wimp. Turn the dough out on your counter and knead it for about 8 minutes while listening to some Otis Redding, to help knead the love into it. This part is key. Make sure your cat is staring at you like this while you do it.

Once your dough is nice and elastic, dust it with flour and throw it in a bowl. Cover it up with a dish towel and forget about it for an hour and a half. Now is a good time to catch up on some television or fart around on the interweb while you drink a glass or two of wine.

In that time it should double, and now it is time to shape things up.

You can make simple balls or be a rebel like me, and make them into cool shapes like pretzels. Put the buns on a sheetpan with aluminium and pan spray. I sprayed the buns too so that when I covered them with plastic wrap, they wouldn’t stick. Let that rest for about 30 more minutes, then preheat your oven to 350 degrees and let them rest for 15 more minutes.

Once your dough has doubled in size again, you can put the buns in the oven. Using your Great Grandma’s awesome old timer, bake them for 20-25 minutes. Once you are almost to golden brown delicious-land, you should take them out of the oven and brush them with some honey, or in my case, some of the Coco loco to give them a nice glazed effect. Crank up the oven to 400 degrees and bake them for 5 or so more minutes. Take them out and let them cool, otherwise you won’t be able to taste for a week. They smell great, and taste good with coffee or on your way out the door in the morning. You can thank me later.


About iliketocookthings

I was born and raised in West Michigan in a small suburban/farming community called Lowell. I grew up cooking. My family has always been centered around the kitchen. Growing up I tended to cook a lot of Italian-American food, seeing as how I am a whopping 25% Sicilian. When I got into high school I got really into Asian cuisine. I went to college at Central Michigan University, and quickly became homesick and insecure about my areas of study (Spanish and Art). I decided to return to the motherland and begin Culinary School after 2.5 years of moderate success in traditional college. Culinary school was a fun experience, and I learned a lot, but I didn't really fit the profile of my fellow classmates. When finished, I moved to Chicago to explore carreer options. My first place of employment outside of Michigan was Green Zebra, where I learned a lot, but quickly learned that I wasn't cut out for the cooks lifestyle. I stuck it out though, and continued working at both of Shawn McClain's restaurants, for about a year and a half. I now work for Whole Foods, and while it is a corporate environment, three of the biggest perks are access to ingredients, the employee discount, and the 8 hour days that allow me time to do what I really want. I am most happy when cooking in my own kitchen for people that I love. I now live in Saint Paul, Minnesota with my husband Eric and my cat child Fergus. View all posts by iliketocookthings

7 responses to “Pan de Coco

  • Heather Salter

    Do these ship well? If so, do send some my way.


  • Holly Young

    I want more cookin recipes!


  • Holly Young

    Have you ever made tamales? I’ve always wanted to make them, but I feel like I might need more equipment that I don’t want to buy. I wanna make tamales Oaxaqueños. The ones in banana leaves with mole and chicken (often with bones in them, yikes!). They’re really good, but I’d settle for corn husk ones.


    • iliketocookthings

      I have never made them start to finish. I watched our friend Paco’s mom make most of them, I helped make the actual tamale packets, and molé separately, so I am sure I could. I really need to just make a huge batch of molé and freeze it. If you come to visit me, we will make them. I am sure we can buy banana leaves somewhere in the city. I don’t think we need special equipment, I think a lot of people just use one of those saucer steam baskets and a stock pot. I want to make them with you.


  • Holly Young

    I’ve had two of those lime squeezers that both broke along the hinge. Either we’re beasts or we’re using them wrong. Or they are better in theory than reality.


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