Pan de Coco, Coconut Bread or Coconut Rolls,they all mean the same thing...
bread filled with
Sweetened Coconut or Bucayo.
I found it easier to fill the dough with the bucayo this way,roll it up like jelly roll.
For the dough I used the Pan de Sal recipe #20, click here.
The rolls can then be sliced across to desired sizes.
The traditional way of making Pan de Cocois to flatten each ball of dough
then put filling in the center,
gather the edges together then pinch to seal.
Serve Pan de Coco with hot cocoa...yummy!
Bucayo (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.
ENJOY:
April 28, 2010
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
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
Cook sugar in water, then add the coconut and vanilla. continue to cook until the consistency is dry enough to fill the dough. Cool the mixture.
