What is Mr. De Coco?

Mr. de Coco, which basically means "coconut" in Spanish, is a type of role that is made of coconut milk. It is most often associated with Honduras kitchen, but the versions are also popular in the Philippines. The recipe was most likely taken from Central America to Southeast Asia by Spanish settlers during the 16th century. Some of the Philippine bakeries still make Mr. De Coco, who looks very much like the iteration in Honduras, but variations are very common.

Traditionally, the role was a unleavened cake that was easy and fast to bake in the basic stone furnaces. Coconut grows prolifically along the coast and inner rainforests of Honduras, which made it an easily accessible ingredient for many chefs. The basic ingredients of Mr. De Coco include only a little more than coconut milk, flour and water or animal milk. When combined, these ingredients produce a rigid dough that provides a thick bread similar to a cake.

Despite the presence of coconut Hondaran Pan de Coco is generally not sweet bread.It is often served with spicy foods such as fish and goulash. The density of bread is a good accompaniment to suck more juices on the plate.

There is some controversy about whether the jumping versions of Pan to Coco are as traditional as the original Honduran. It is not clear when the chefs Hondduran began to add yeasts to their coconut bread, but the practice was common for at least a century. Leato versions of bread are lighter and fluttering, but are generally served in the same way - ie as an accompaniment to abundant food.

Most iterations Mr. De Coco popular in Philippines are much sweeter and are generally used as a dessert or tetime sweet than the accompaniment of food. It is common for Philippine chefs to add sweetened coconut milk and sugar to their pan to Coco. Shredded cocostace is a common ornament. Some are filled with coconut pudding or cream, making them much more confectionery than simpleHý bread.

In addition to the name, Mr. De Coco has very little with its Central American counterparts. The way the Philippine chefs came adopted by the Spanish name for their confectionery is something like a secret, but it is assumed that it came with Spanish explorers who landed in the Philippines during the 16th century. These explorers could also visit Honduras or known sailors who had. During this period, explorers were notorious sharing ingredients, spices and culinary traditions from various places.