Pan de Coco (Honduran Coconut bread!!!)

Just imagine yourself tearing apart freshly baked sweet coconut rolls and dipping it into your freshly brewed coffee. My mouth is just watering typing all of this. It’s amazing how simple foods like bread can just bring so much comfort. After I made these my husband just got off work and immediately smelled the sweet aroma. He had the first bite and immediately remember how much he loved this bread. It has been years since he had fresh coconut bread. I felt so accomplished! Look at me, an American girl making Honduran food! It’s always a good feeling knowing I make my husband happy with food! Although he claims I am just trying to fatten him up! Which might be half true (haha!) I am really just trying to challenge myself with recipes I am not as familiar with and did not grow up eating

I have done so much research on how to perfectly execute this Pan de Coco…Research that included youtube videos, google searches, and Pinterest. Finally after looking at all the different recipes I concluded that I could make a recipe combining the recipes I came across. Let me tell you….They came out so delicious!


Some tips for this recipe are:

  1. Make sure you measure everything correctly because if you don’t then it can lead to a disaster of the texture or having a very sticky or non flexible dough.
  2. Make sure you have coconut oil handy!
  3. Coffee really is this bread best friend! (Dip these bad boys in your drink!)
  4. Although this bread will taste good the next day try to plan to make this to be eaten right out of the oven! (The flavor is so good!!)
  5. Your house will smell like coconuts and bread so no need to have a candle lit! And remember to blast Punta while making this recipe!



1 1/2 tablespoons sugar
I package active dry yeast
1/2 cup warm water
4 1/2 cups flour
1 teaspoon salt
3/4 cup unsweetened, grated coconut
1 cup unsweetened coconut milk (make sure it is mixed well)
3 tablespoons butter, melted


1 1/2 cucharadas de azúcar
1 paquete de levadura seca activa
1/2 taza de agua tibia
4 1/2 tazas de harina
1 cucharadita de sal
3/4 taza de coco sin azúcar, rallado
1 taza de leche de coco sin azúcar (asegúrese de que esté bien mezclada)
3 cucharadas de mantequilla derretida


Stir the yeast and sugar with the warm water and then set aside.

Revuelva la levadura y el azúcar en el agua tibia y reserve.

In a mixing bowl, combine the flour and salt. Add the yeast and sugar mixture, coconut, coconut milk and butter. Stir the dough, if preferred you can use your hands to stir the mixture.

En un recipiente para mezclar, combine la harina y la sal. Agregue la levadura y la mezcla de azúcar, coco, leche de coco y mantequilla. Revuelva la masa, si lo prefiere, puede usar las manos para remover la mezcla.

At this point if you have a electric mixer you can connect the dough hook to knead. Dust about 1/4 cup of flour on the dough before kneading. And if using your hands the directions remain the same. You might spend 5-7 minutes kneading this dough. Once the dough isn’t sticky (or sticking to your hands) it is ready to rest. Place dough in another container that is well oiled, this is where I use the coconut oil to coat the bowl. Then cover. Let the dough rest for 1 hour covered.

En este punto, si tiene un mezclador eléctrico, puede conectar el gancho de masa para amasar. Espolvoree aproximadamente 1/4 taza de harina en la masa antes de amasar. Y si usa sus manos, las instrucciones siguen siendo las mismas. Puede pasar 5-7 minutos amasando esta masa. Una vez que la masa no esté pegajosa (o se pegue a sus manos), está lista para descansar. Coloque la masa en otro recipiente que esté bien engrasado, aquí es donde yo uso el aceite de coco para cubrir el recipiente. Luego cubre. Deje reposar la masa durante 1 hora tapada.


After the dough has rested, set your oven to 350 degrees. For this next part, cut the dough into about the size of a golfball. Put the dough balls onto a baking sheet. I also oiled my baking sheet with coconut oil.

Después de que la masa ha descansado, ajuste su horno a 350 grados. Para esta próxima parte, corte la masa en aproximadamente del tamaño de una pelota de golf. Coloque las bolas de masa en una bandeja para hornear. También engrasé mi bandeja para hornear con aceite de coco.


Bake for 40-45 minutes. At the 5 minute mark, brush on melted butter to get more of a brown color. Once bread is done, remove from oven and let bread rest for a few minutes before serving with your favorite coffee. Enjoy!

Hornea por 40-45 minutos. En la marca de 5 minutos, cepille la mantequilla derretida para obtener más de un color marrón. Una vez hecho el pan, retírelo del horno y deje reposar el pan durante unos minutos antes de servirlo con su café favorito. ¡Disfrutar!




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