Pan de Coco Recipe (Dominican Coconut Bread from Samana)

Learn how to make pan de coco, the easy, uncomplicated coconut bread from Samaná, and bring the beach atmosphere to your table.

Course Breakfast, Dinner, Lunch

Cuisine Caribbean, Dominican

Keyword caribbean coconut bread recipe, pan de campo recipe, pan de coco recipe, pandecoco recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings loaves

Calories 464kcal

Author Clara Gonzalez

Ingredients

2 tablespoons coconut oil to grease baking tray and hands
2¼ cup all-purpose flour
1 cup coconut milk
2 teaspoons coconut oil to add to the dough
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
¼ cup coconut flakes (optional)

Instructions

1. Prepare

Prepare: Oil a baking tray with half the oil, reserve the rest. Pre-heat oven to 300 ºF (150 ºC)

2. Combine

In the mixer bowl mix flour, coconut milk, 1 teaspoon 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).
When the bread cools down to room temperature toast quickly but at a very high temperature to get the golden brown color on top.

Notes

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. Take into consideration that, because it is unleavened, the bread is pretty "heavy", it is best served with fish or meat with a lot of sauce, as this is best used to scoop it and clean your plate.

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).

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