Pan de coco which means “coconut bread” in Spanish is a popular bread in the Philippines and Honduras. Though two versions are named similarly they are made differently to each other, the Philippine variant is a sweet bread with a sweetened grated coconut filling served as a dessert or a snack item while the Honduran version coconut meat and milk is integrated with the dough and served with stews.
In a large bowl mix all the dry ingredients except the yeast.
Add slowly the melted butter, warm milk and eggs.
Then dissolve the yeast in one tbsp of warm milk and add in the dough.
Work on the dough until it becomes smooth and elastic.
Keep covered in a warm place about 40 degrees Celsius until its size doubles.
While the dough is rising, prepare the filling. Place the coco jam in a pan and cook over medium heat.
Mix in the shredded coconut thoroughly. Soften the consistency by adding few tablespoon of water if coco jam is too sticky.
Remove from the heat and allow cooling. Set aside.
When the dough is ready; knead again for the second time. You can add some flour to facilitate the task.
Make some balls of about 2 inches in diameter and flatten slightly.
In the center of dough, place one tablespoon of the coconut filling.
Fold the dough over the filling and seal the edges.
Let the dough rise again for about 30 minutes under the same condition.
Brush with egg yolks the top to give a golden crispy touch and bake for 20-30 minutes at 190 degrees celsius.