they all mean the same thing...
bread filled with
Sweetened Coconut or Bucayo.
roll it up like jelly roll.
For the dough I used the Pan de Sal recipe #20, click here.
The traditional way of making Pan de Coco
is to flatten each ball of dough
then put filling in the center,
gather the edges together then pinch to seal.
(Sweetened fresh grated coconut)
For the Bucayo filling, I used the recipe of Virginia Ganzon Rodriguez who is a facebook friend and is so kind to give me the permission to post it here, but instead of posting it I'll just send you to her website to get the recipe, click here. It is a good bucayo recipe. The only thing that I changed in the recipe is the amount of water which I decreased to 1/4 cup and then I added 1/2 can of condensed milk when the mixture was almost dry, then cooked it just a little longer, about 2 minutes.
As per request of Maricel, (see her comment below) here is the recipe for Bucayo, the filling for the Pan de Coco or Coconut Rolls which I copied from Virginia's website.
1 lb. brown sugar
Approx. 1/2 cup water
1 pack frozen grated coconut, thawed
1 tsp. vanilla extract