For those unacquainted with these squishy, round buns, biting into one can be a pleasant (or not) surprise. Their sweet interior of grated coconut and sugar is nestled deep within the pastry, so they are sometimes mistaken for dinner rolls.WHY IS IT CALLED THAT?
Pan de coco is Spanish for coconut bread. The original recipe came from Central America and was brought over to the Philippines by the Spaniards in the 1600’s. The Honduran coasts were overflowing with coconuts, so the natives mixed the fruit’s milk and shredded meat with some flour and water, and baked the unleavened discs of dough in rudimentary stone ovens. But while we enjoy pan de cocoas a sweet snack, its Honduran ancestor functioned as a sponge for the drippings of savory stews.
