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Coconut Rolls (Pão Doce com Coco)

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Life is just sweeter with sweets, don’t you think? When the pressure is on, sweets are what I crave… 🙂  This time around the recipe is for the mouth-watering Coconut Rolls, or Pão Doce com Coco as we say in Portuguese.

I still remember as a child going to the padaria (bakery) to buy different types of breads, including pão doce — an absolutely favorite of mine. Forget the candies… What I wanted was pão doce!!! 🙂  I loved getting there in the afternoon, just when one of the batches was leaving the oven, warm and aromatic as only the most wonderful treats can be…. Fortunately this time, I won’t have to close my eyes to remember the marvelous aroma of this favorite treat of mine, pão doce. I can experience it in my own kitchen. I am just as excited now as when I was a child!!! — which was a long time ago. 🙂

Coconut Rolls (Pão Doce com Coco) by From Brazil To You.

I do hope you also experience Pão Doce (Coconut Rolls) at your table. The only regret that you can have is making only one batch – or maybe eating t0o many rolls, if you are worried about keeping your slim figure. I am telling you: just like my White Chocolate-Cherry Pie Bars, one is never enough!!!!!!!!!!! This can be a problem. 😉

Enjoy!!!

Coconut Rolls

(Pão Doce com Coco)

Yield: 8-10 buns

Segment: Brazilian cuisine

Coconut Rolls (Pão Doce com Coco) by From Brazil To You.

Ingredients:

Dough:

2 envelopes (or about 15 g total) active dry yeast
8 tablespoons white granulated sugar**
1/2 cup (120 ml) plus 1 teaspoon (5 ml) warm whole milk**
1 large egg, at room temperature
5-1 / 2 cups plus 3 tablespoons plus 2 teaspoons  all-purpose flour**
1 cup plus 4 tablespoons (or 300 ml) coconut milk
100 g (or 3.5 ounces or 7 tablespoons) unsalted butter, melted

** 1 Tablespoon = 15 ml/ 1 cup = 240 ml/ 1 teaspoon = 5 ml (American measurements)

Filling:

100 g (3.5 ounces or about 1 cup) shredded coconut (it can be sweetened or unsweetend coconut according to your preference)
1/2 can (200g) sweetened condensed milk
2 teaspoons pure vanilla extract*
1/8 – 1/4 teaspoon of freshly ground nutmeg*
4 tablespoons (1/2 stick) unsalted butter, melted

* These ingredients are my personal touch to the traditional recipe.

Topping:

200 ml (13.5 ounces) coconut milk
2/3 – 1 cup granulated sugar
4 tablespoons shredded coconut (sweetened or unsweetened coconut according to your preference)

Note: These rolls are Brazilian-style — which means that they are more dense and less sweet than American cinnamon rolls. You are welcome to make them with sweetened coconut flakes as well as adding a drizzle of sweetened condensed milk to the topping.

Directions:

1. For the Dough: In a large bowl, mix the yeast with the sugar. Stir in the warm milk and let rest for 5 minutes. Stir in the egg, then the flour, coconut milk, and butter. Knead the dough and let rest in the bowl, covered with a warm, wet towel in a warm place until doubled in volume, about 1 hour.

Making the dough...

2. For the Filling: Mix the coconut, condensed milk, vanilla, and nutmeg together. Roll out the dough on a floured surface, then brush most of the melted butter on top of the dough and spread the filling.

Rolling out dough and Spreading filling...

3. Roll up like a jelly roll and cut into slices of 5 cm (about 2 in).

Rolled dough

4. Arrange into a greased rectangular baking pan or round cast iron skillet in a single layer, brush the remaining melted butter on top of the rolls, and let rest at room temperature for 30 minutes (the rolls will continue to rise so it is better to place them  a bit apart from each other).

Dough was cut, arranged into greased skillet, and it has already rested for 30 minutes.

5. Bake in a preheated oven at 200 ° C ( 392° F) for about 30 minutes (Cover loosely with a sheet of aluminum foil for the last 15 minute baking time).

Baked rolls

6. For the Topping: Stir in the coconut milk , sugar, and shredded coconut together. Drizzle over the bread when still warm. Enjoy!!

Coconut Rolls (Pão Doce com Coco)

Source: Recipe adapted from Pão Doce de Creme e Coco de MdeMulher Culinária.

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Coconut Rolls (Pão Doce com Coco) by From Brazil To You.

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Comments

  3. SallyBR

    ah, mais uma lembranca brasileira na minha telinha… Pao doce me lembra muito dos tempos de escola, mas nunca comi essa variacao com coco… deve ser maravilhosa!

    Reply

    • Denise Browning

      Sally: É Uma delícia… Fazia é tempo que eu não colocava pão doce na minha boca e aí quando finalmente resolvi fazer, coloquei um dos meus ingredientes favoritos: coco. xx

      Reply

  4. Abbe@This is How I Cook

    Oh Mama Mia! these look too good to be true! And I do need sweets in my life. They help me stay sane!

    Reply

    • Denise Browning

      Thanks so much, Anne! I hope you try this coconut version accompanied by a good cup of coffee. It is the perfect treat to both starting the day or just to putting a smile on your face in the middle of the afternoon. Have a great day and thanks for stopping by!!!

      Reply

  6. Deb

    Oh my goodness, what a phenomenal recipe! Reminiscent of the Cinnamon Rolls I grew up with, they are just divine with coconut sparkle!

    Reply

  7. Nami | Just One Cookbook

    Your children are so lucky to get to eat these special cocnut rolls! YUM. I love coconut and I am catching up all the coconut intake that I missed growing up (it’s not so popular in Japan – I rarely see it). What a delicious looking rolls… I need a big cup of coffe with this. 🙂

    Reply

  10. Coffee and Crumpets

    YUMMY!! I love coconut and condensed milk! I also love any kind of rolls so these are perfect for me! BTW Denise, for some reason your posts are all going to my spam box and I even tagged them not spam and they are still going there. I wondered why you hadn’t posted anything so I checked and there is a new post from 2 days ago! Did someone tag you as spam? Have you checked your Google listing?

    Nazneen

    Reply

    • Denise Browning

      Nazneen:
      I don’t know if someone has tagged my email as spam.
      I know that you always comment my posts and there were several of them that has no comment from you so I imagined that you were not visiting me because you were busy moving, etc. I have no idea why your email is tagging my posts as spam. Strange! I’ll check my Google listing. Thank you for stopping by and letting me know. xx

      Reply

  12. Raymund

    This is really nice! I guess this can be an easy favourite in a Filipino table, we share a lot of similar flavour notes. Got to try this some time 🙂

    Reply

  13. Sugar et al

    Oh Denise, you are so right! Life is definitely sweeter with sweets. Especially if they are as wonderful as your coconut rolls. What a lovely combination of ingredients and the pictures are mouthwatering

    Reply

  14. Wizzy

    I love this! So many of your recipes feel so very familiar to me even though they vary ever so slightly. I feel right at home here.

    Reply

  15. Juliana

    Oh Denise, que saudades deste pao recheado com coco, adorei o leite condensado…como gostaria de ter um destes…
    Thanks for the recipe and have a lovely week my dear 😀

    Reply

      • Heather

        I was making the recipe and it said 5- 1/2 cups plus….. Well, I read this as I would any recipe and put in 5 and 1/2 cups. After doing so it seems very clear that is should be 5, 1/2 cups (as in 2.5 cups). Please confirm this very confusing measurement

        Reply

        • Denise Browning

          Hi, Heather! The dough asks for 5 and a half cups (5-1/2 or 5 and 1/2) plus 3 tablespoons plus 2 teaspoons of all-purpose flour. You did right when you used 5 and 1/2 cups plus all the tablespoons and teaspoons asked in the recipe. I hope this helps!

          Reply

  22. Margaret Fernandes

    Ola Denise,
    When we lived in Curitiba, we had something called Ninho de coco at a bakery store called Brioche. Is Pao Doce com Coco, the same?
    Abs e bjs

    Reply

    • Denise Browning

      Oi Margaret! I have been to Curitiba but I have never eaten this pao doce there. In some areas of Brazil, our pao doce nordestino is known as Ninho de Abelha com Coco (sul) and other areas as Rosquinha de Coco. But if not the same, they are very similar especially the dough. Some cover them with a topping of nata and coco while mine has sweetened condensed milk mixed with other ingredients. Mine is not too sweet but you can taste and adjust the amount of sugar for the topping if you prefer. Enjoy!

      Reply

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