Pan De Coco Recipe (Coconut Bread) (2024)

FAQs

Why is coco bread so good? ›

This delicious staple bread is rich and buttery with just the slightest hint of sweetness courtesy of a coconut milk and a bit of sugar.

Filipino Pan De Coco (1 serving) contains 0g total carbs, 0g net carbs, 6g fat, 22g protein, and 146 calories.

Coco bread is the Jamaican answer to American-style yeast rolls. The bread is made with flour, sugar, salt, yeast, butter, and coconut milk.

Pan de coco originated in Honduras and was introduced to the Philippines by the Spanish during the colonial era. Like Honduras, coconuts are plentiful in the Philippines, so this bread was easily embraced in our country.

It is, after all, just a bread made from flour, yeast, and coconut milk, its namesake ingredient.

A “patty and coco bread”—a piping hot beef patty stuffed inside a moist coco breadbag—from one of our best known local bakeries (Tastee or Juici Beef) is standard fare for school children, and a popular on-the-go lunch for grownups, at its best when enjoyed straight out of a brown paper bag.

Coconut milk can provide essential vitamins and nutrients, including vitamin C and iron. It may also contains a lot of calories and saturated fats. Coconut milk has recently become very popular. It's a tasty alternative to cow's milk that may also provide a number of health benefits.

HEALTH BENEFITS OF NATA DE COCO. Nata is a source of insoluble dietary fiber due to its cellulose content. Nata de coco contains about 98% water, 0.2% fat, 0.012% calcium, 0.002% phosphorus, 0.0017% vitamin B3, 51 mg/g sodium, potassium 280 mg/100 g, and 2.46 mg/100g vitamin C.

Low in calories and fat, making it a healthy addition to your diet. A 100-gram serving of nata de coco contains: Calories: 36. Fat: 0 g.

History. There is uncertainty regarding when coco bread was first made and by whom; it is believed that Jamaica is the birthplace of coco bread. In Jamaica is it believed to have originated as a poverty food. It is likely a product of enslaved Africans and indentured Indians who worked on Caribbean sugar plantations.

Why is Jamaican bread so good? ›

The loaves are basted in sugar water before baking, which gives them the signature sweet taste and a smooth, waxy skin. The baking process involves a “dough break machine,” a piece of mixing equipment found only in Jamaica, Cuba, and Haiti, according to Jamaican writer and cultural historian Olive Senior.

Coco bread is an artisan Jamaican bread that has a soft and tender texture.

The short answer is yes! Coconut meat is just as healthy, if not more so, than the coconut oil alone. They share similar properties since they come from the same place. Coconut is non-toxic to dogs, but it does contain medium-chain triglycerides, which may cause some gastrointestinal upset and bloating.

It was called that way because it is an offshoot of Spanish Ensaimada from Mallorca, Spain. The local Spanish Bread is cross between local version Enseymada and Pan De Sal which in essence is the same bread mixture just shaped differently.

Pan de sal means “bread of salt” in Spanish, for the pinch of salt added to the dough. It was introduced to the Philippines in the 16th century as the Spaniards' answer to the French baguette.

The characteristics of this bread are its delicate texture and subtly sweet taste. It has an exterior golden crust and an interior white crumb that's light as a cloud and fluffy as cotton! It's the most tender and moist bread you'll find.

They're served up with a side of coco bread–a slightly sweetened bread made with coconut milk and coconut oil. Pro tip: try wrapping the beef patties in the coco bread for a delicious sweet and savory pairing!