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. Cute and yummy coconut buns.

     
  16. Coconut stuffed buns looks perfect to indulge . Vey nicely made..

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

     
  18. 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

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

     
  21. Unknown Says:
  22. Buns are so adorable...reminds me of the coconut buns we get in our native :)

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

     
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu









Archives

Followers

Member Of

All recipes are on Petitchef
Top Food Blogs
Blog Directory