I tried Pan de coco, the humble Dominican coconut bread in its birthtplace. This Samana yaniqueque is one of this beautiful region's best-kept secrets. You can try it at home now.
By - Reviewed: . Original: Jun 26, 2003
❝ These were wonderful! I love how quickly they came together. ❞
Why we ❤️ it
Sure we all love the better known Cocolo fried Yaniqueque, but did you know there exist another one in Samaná?
Well, if you have missed it, then it's time to try it at home, but just if you can't escape a few days to have it at Playa Rincón beach under the shade of a coconut tree. Just like I did.
Pan de coco or yaniqueque de Samaná
Years ago, when Aunt Ilana traveled to Samaná so often that she was practically a resident, she came back from one of her trips with a culinary "discovery".
Aunt Ilana's great discovery? Pan de coco or yaniqueque de Samaná (coconut bread). This thick, unleavened Dominican bread was sold by street vendors in some remote campo of Samaná.
This pan de coco bread recipe can only be found in Samana, the coconut capital of the Dominican Republic, and it's a popular fare with street vendors.
Upon hearing the news I was very intrigued. With this as an excuse, we left for Samaná. In Playa Rincón, one of the most stunning beaches I have ever seen, we met Franca, a lady who made her living by selling the pan de coco (Samana-style coconut bread), and who kindly shared her recipe with us.
Pan de coco bread.
Serving suggestions
It is a bread that better lends itself as a side dish for serving with some sauce, I recommend it, especially with the classic from Samana, Pescado con coco, a fish in a coconut sauce, and my favorite spinoff, Shrimp with coconut and ginger sauce.
Another good idea? Serve with any of our breakfast hot drinks (it goes great with Chocolate de agua and Chocolate con leche).
Top tips
- Oven: Bear in mind that this was not traditionally made in a modern oven, so it will not look exactly the same way as in Samaná. Doña Franca's fogón de leña yielded a much darker bread. This is second best, I guess. 😉
- Coconut crust: The original recipe did not include the coconut crust on top, this is an experiment of mine that I ended up liking, as it adds another layer of texture to the bread.
- Mixing: I tried doing it both by hand and with the mixer and both worked, but it is a lot easier with the mixer (and quicker as it only needed about a minute of kneading).
- Consistency: Let me warn you that, unlike leavened coconut bread, this is made with baking powder, which makes it denser and heavier than traditional bread.
- Size: This is typically made larger, 6-8 inches [15-20 cm] in diameter. I made mine smaller.
About this recipe
We bought about half of what Doña Franca was carrying (for scientific purposes! 😁), and after we offered her a ride back home - so she could avoid the long walk out of the secluded beach - I got a lesson on how to make pan de coco.
This is the recipe I got from just this one vendor, so I am sure there are other possible ways to make this.
This pan de coco bread recipe can only be found in Samana, the coconut capital of the Dominican Republic, and it's a popular fare with street vendors.
Although I am fairly confident she will never read this, I nevertheless would like to thank Doña Franca in Playa Rincón, Samaná for sharing her recipe with me.
Recipe
This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks for your support!
Pan de Coco (Samana Yaniqueque Coconut Bread)
Ingredients
- 5 tablespoons coconut oil, divided
- 2¼ cup all-purpose flour
- 1 cup coconut milk
- 1 teaspoon salt
- 2 teaspoon baking powder
- ¼ cup coconut flakes, (optional)
Instructions
1. Prepare
Grease a baking sheet with 2 tablespoon of oil, set aside the rest.Pre-heat oven to 300 ºF [150 ºC].
2. Combine
- In the mixer bowl mix flour, coconut milk, 2 tablespoon of coconut oil, salt, baking soda, and baking powder.Knead using the hook attachment of the mixer, or by hand with a spatula and finish it with your hands.⚠️ You will need to oil your hands as the dough will be very sticky (it should be somewhat shaggy, hence the oiled hands).
3. Form
- Divide the dough into six portions and make them into balls.On an oiled baking sheet flatten the balls into circles of approximately 6" [10 cm] in diameter.Cover the top with the coconut flakes.
4. Bake
- Cook the bread in the preheated oven for 25 minutes, pinch with a skewer in the center to check for doneness (they will still be pale).Switch to the broiler and let it brown but keep an eye on them so they won't burn.⚠️ The traditional bread is cooked in a fogón, getting that color in a modern kitchen requires that extra step.
5. Serve
- Serve while still hot, or --once cooled-- in an airtight container and serve within a day.See serving suggestions above the recipe.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Want to save this recipe?
Enter your email & I'll send it to your inbox. ❤️ Plus, get great weekly recipes from me!
More coconut recipes
Samana cuisine is distinguished for using coconut in many of its dishes (unsurprisingly since Samana is covered in coconut groves. Don't miss the iconic Guandules con coco, the iconic Pescado con coco, the popular Moro de guandules con coco. And to try something new, don't miss this Camarones con coco that our readers love.
If you're looking something sweet, we love our Dulce de coco and this Coco horneado.
- Learn more about me and the humans behind this blog.
- Share your questions and comments about this post.
- Subscribe to receive our recipes and articles by email.
- Please stay in touch! Follow us on:
