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Home » Bread & Donuts

Portuguese Coconut Buns (Pão De Deus)

Published: May 10, 2018 · Modified: Nov 26, 2024 by Lizet

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These Portuguese coconut buns use an easy milk bread dough that bakes into extra light and fluffy buns. Topped with a sweet coconut mixture, you'll fall in love with this flavorful Pão De Deus recipe! I love that while kneading this dough you can smell the amazing aromas and the freshly baked coconut bread has an enticing scent with a sweet and slightly nutty taste that will fill your entire home!

Portuguese Coconut Buns (Pão De Deus) with icing sugar sprinkled on top.
Jump to:
  • What are Pão De Deus?
  • Where did sweet coconut buns come from?
  • Pão De Deus Video
  • Other Coconut Recipes:
  • Pão De Deus Ingredients
  • How to make coconut bread
  • How to store sweet coconut buns
  • Sweet Coconut Roll FAQs
  • More Baked Dessert Recipes on Chipa by the Dozen:
  • Recipe
  • New recipes

You're gonna really love this sweet bun recipe, and here's why. First, it's super soft and melts in your mouth, much like brioche and other sweet rolls. The dough is the secret ingredient, with yummy flavors like zesty lemon, a bit of rum, and a touch of vanilla, making it fun to work with. The best part? Making these buns is easy - no need for a fancy mixer or anything.

These coconut buns have a sweet, tropical taste that combines the rich, creamy coconut with soft, fluffy bread. What's cool is that you can enjoy them as a snack, for dessert, or even at breakfast. These bread rolls are a tasty treat that's perfect any time of day, and everyone's gonna love them!

Portuguese Coconut Buns (Pão De Deus) cut in half to show their soft, fluffy centre.

What are Pão De Deus?

"Pão de Deus" basically means "Bread of God." These yummy rolls are a staple in Portugal all year round, but they really steal the show during All Saints Day.

On November 1st, All Saints' Day in Portugal, children go out into the street and gather in groups to ask for Bread for God. Much like Halloween, the children will recite songs or poems to receive candy and sweet breads.

Where did sweet coconut buns come from?

A lot of countries have their own version of coconut buns! Who wouldn’t want to combine bread and coconut? Especially in regions where coconuts grow abundantly and are an ingredient in most dishes. This specific recipe comes from Portugal, but there are coconut bun versions from Samoa, Guyana, and China just to name a few.

Pão De Deus Video

Other Coconut Recipes:

  • Ghreyba (Coconut Moroccan Cookies)
    Ghreyba (Coconut Moroccan Cookies)
  • Healthy pineapple coconut ice cream

Pão De Deus Ingredients

Flatlay image of the ingredients used in this Pão De Deus recipe.

For the dough:

  • Warm milk
  • Water
  • Granulated sugar
  • Dry yeast
  • Eggs
  • Dark rum
  • Vanilla extract
  • Lemon zest
  • All-purpose flour
  • Unsalted butter
  • Salt

For coconut crust:

  • Grated coconut
  • Sugar
  • Eggs
  • Icing sugar (for dusting)

How to make coconut bread

Coconut Bread dough:

  1. In a large bowl, add milk, sugar, water, and dry yeast. Mix and let stand for 5 minutes.
  2. Add eggs, rum, vanilla, the rest of the sugar, and lemon zest.
  3. Next, whisk the liquid mixture for 3 minutes with one cup of flour.
  4. Add the rest of the flour and salt. Mix with a wooden spoon until combined.
  5. Place the dough on a flat surface and start kneading.
  6. Add the butter and continue kneading until dough becomes the less sticky. This will take about 10 minutes.
  7. Place the dough in a large greased bowl, cover with a cloth and let rest for 1 hour.
Collage showing four steps of how to make Pão De Deus dough.

Coconut Crust:

  1. While the dough is resting, in a medium bowl mix all the ingredients for the coconut crust, and mix until it resembles a paste. Set aside.
Portuguese Coconut Buns Crust topping in a white bowl.

Assembling: 

  1. Divide the dough into 10 equal portions and form buns.
  2. Place them on a greased baking sheet and let it rise for another 30 to 45 minutes or until double in size.
Collage showing four steps on how to divide, rest and bake Portuguese Coconut Buns.

Baking:

  1. Preheat the oven to 180C / 350F.
  2. Brush each bun with beaten egg. After brushing, add the leftover egg to the coconut crust mixture, and mix well.
  3. With the help of a spoon, spread evenly amounts of coconut paste to each bun, being careful not to flatten them!
  4. Bake until golden brown.

Allow to cool completely before sprinkling with icing sugar. 

Pão De Deus served on a white plate with icing sugar sprinkled on top.

How to store sweet coconut buns

These little buns are best eaten while they're fresh!

They can be kept for 1 or 2 days in an airtight container to prevent them from getting stale.

Sweet Coconut Roll FAQs

Are coconut buns healthy?

Like any sweet dessert, these should be enjoyed in moderation.

Why are my buns dense and stodgy?

There could be a number of reasons. Is your yeast "fresh"? Did you use the right flour? Did you knead the dough for long enough, but not too long?

What is the point of kneading?

Kneading causes the gluten strands to get stronger and longer. However, if too much gluten is formed then the bread dough does not stretch so easily. This will cause the bread to become tough and chewy. Relaxing or resting the dough reduces the elasticity of the dough making it easier to roll out.

Can I use different flour?

All flours contain different amounts of gluten and protein which could alter the results of your buns. I recommended staying with the flour in the recipe card for the best results.

Over head photo of freshly made Portuguese Coconut Buns (Pão De Deus) on a white plate.

More Baked Dessert Recipes on Chipa by the Dozen:

If you like this easy Pão de Deus recipe, try some of these other great recipes from around the world. Many of these are quick recipes that can also be made without using any fancy equipment!

Swedish Semla Bun

South African Koeksusters

Bolivian Buñuelos

Greek Semolina Cake

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

Recipe

Freshly made Portuguese Coconut Buns (Pão De Deus) on a white plate.
Print Recipe
4.86 from 14 votes

Portuguese Coconut Buns (Pão De Deus)

These Portuguese coconut buns use an easy milk bread dough that bakes into extra light and fluffy buns. Topped with a sweet coconut mixture, you'll fall in love with this flavorful Pão De Deus recipe!
Prep Time30 minutes mins
Cook Time30 minutes mins
Resting time1 hour hr 45 minutes mins
Total Time2 hours hrs 45 minutes mins
Course: Breakfast
Cuisine: Portuguese
Servings: 10
Calories: 262kcal
Author: Lizet Bowen

Ingredients

For the dough:

  • ½ cup warm milk (120g)
  • ⅓ cup water at room temperature (80g)
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon dry yeast (7g)
  • 2 eggs
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ¼ cup granulated sugar (50g)
  • 3 -½ cups all-purpose flour (450g)
  • ¼ cup unsalted butter, at room temperature (40 g)
  • ½ teaspoon salt

For coconut crust

  • 1 cup grated coconut, unsweeted (93g)
  • ¼ cup sugar (50g)
  • 3 eggs

Additional:

  • 1 beaten egg for brushing
  • icing sugar

Instructions

  • In a large bowl, add milk, 2 tablespoons sugar, water, and dry yeast. Mix and let stand for 5 minutes. Add eggs, rum, vanilla, the rest of the sugar ¼ cup, and lemon zest to this.
  • Wisk the liquid mixture for 3 minutes with one cup of flour. Add the rest of the flour and salt. Mix with a wooden spoon.
  • Place the dough on a flat surface and start kneading.
  • Add the butter and continue kneading. The dough will be very sticky, but the more you knead it, the less sticky it becomes. Knead for 10 minutes.
  • Place the dough in a large greased bowl. Cover with a cloth and let rest for 1 hour (in a warm place in the summer) or 1 hour and 45 minutes (in the winter).
  • Coconut Crust:
  • While the dough is resting, in a medium bowl mix all the ingredients for the coconut crust, and mix until it resembles a paste. Set aside.
  • Divide the dough into 10 equal portions, about 90 g each, and form buns. Place them on a greased baking sheet and let it rise for 30 to 45 minutes, or until double in size.
  • 15 minutes before baking, preheat the oven to 180C / 350F.
  • Brush each bun with beaten egg. After brushing, add the leftover egg to the coconut crust mixture, and mix well.
  • With the help of a spoon, spread evenly amounts of coconut paste to each bun, being careful not to flatten them.
  • Bake for 25 to 30 minutes or until golden brown.
  • Allow to cool completely before sprinkling with icing sugar.

Notes

  • It's a very sticky dough, but after 10 minutes it becomes very soft and less sticky. If you find it difficult to knead, add a little more flour, about 2 tablespoons.
  • If you know your oven, you have an idea of ​​how long it takes to reach the temperature you need. Thinking about that, turn on your oven ahead of time.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 97g | Calories: 262kcal | Carbohydrates: 34.05g | Protein: 6.76g | Fat: 11.12g

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Pão de Deus (Portuguese bread)

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    Recipe Rating




  1. Andrea

    March 30, 2025 at 11:12 pm

    The coconut crust was not a paste. Am I supposed to keep mixing until it turns into a paste? It seemed very runny.
    They are in the oven now. Hopefully, they turn out OK. The dough looked nice!

    Reply
    • Lizet

      March 31, 2025 at 12:43 am

      Oh, I'm sorry. I think is runny becuase the eggs you used were a little larger than the one I used for this recipe. If you make it another time, you can add more coconut or start with two egg whites.

      Reply
  2. Jan

    November 02, 2023 at 1:02 am

    I used extra large eggs, but otherwise made the dough as directed. I only used one X-Large egg for the coconut topping, adding the leftover egg wash to the coconut topping. Deemed a do-over by my taste-testers. I made two batches, 8 buns from the first batch in a 9x13 pan, 12 buns from the second batch, using two 9x9 pans. I was very happy with the second batch of 12. I think that 1 X-Large egg was sufficient for the topping.

    Reply
    • Lizet

      November 02, 2023 at 9:08 pm

      I'm glad your family liked them.

      Reply
  3. Dogu

    August 09, 2022 at 8:14 am

    Hey, I wonder that can I use whole wheat flour for this?

    Reply
    • Lizet

      August 09, 2022 at 12:37 pm

      Hi, I know whole wheat flour is different in every country. Are you in the US? if you are, I think this recipe will work just fine with that flour.

      Reply
  4. Lidija

    July 29, 2022 at 2:41 pm

    The coconut crust is too dry and there is too much of it for only 10 buns. I think you should add less coconut & sugar and maybe even 2 eggs (I was doing it in grams).
    Otherwise the dough for the buns is perfect.

    Reply
  5. Danica

    April 06, 2022 at 12:19 am

    This bread was so delicious and dessert like- it definitely felt like a sweet indulgence. Thank you for such a great recipe!

    Reply
    • Lizet

      April 07, 2022 at 11:56 am

      I'm glad you liked it 🙂

      Reply
  6. Madeline

    August 21, 2021 at 11:38 pm

    I'm not sure if I've ever made bread successfully, so that it looked like the picture. This one did! The instructions were detailed and I had no trouble following it. All of the ingredients I already had in my house. When they were done, the coconut topping was crispy while the inside was light and airy while being perfectly baked. The bread itself was a little sweet but not extremely so. It's the topping that really makes the flavor. You can't stop eating them! I declare this the best homemade bun!

    Reply
    • Lizet

      August 22, 2021 at 12:16 pm

      That makes me so happy 🙂 This is one of my favorites. The textures are amazing.

      Reply
  7. Sean Dixon

    May 02, 2021 at 1:05 pm

    Great recipe. Thank you. I enjoyed making these. I added a touch of lemon zest to the topping. Perfect to eat while watching the Portuguese F1 Grand Prix

    Reply
    • Lizet

      May 03, 2021 at 9:49 pm

      I saw your picture, they looked amazing! I'm glad you liked them.

      Reply
  8. Valerie

    March 22, 2021 at 4:46 pm

    Loved these, they were easy to make and so delicious! Thank you!

    Reply
    • Lizet

      March 24, 2021 at 12:42 am

      I'm so happy you liked them, Valerie!

      Reply
  9. Chantel Oliveira

    February 13, 2021 at 4:17 pm

    Do you use sweetened coconut or unsweetened

    Reply
    • Lizet

      February 16, 2021 at 9:29 pm

      I used unsweetened coconut.

      Reply
  10. Tara

    January 05, 2021 at 5:47 pm

    Did you use dry active yeast or instant yeast?

    Reply
    • Lizet

      January 05, 2021 at 6:12 pm

      I used dry active yeast.

      Reply
  11. Tamara

    September 14, 2020 at 6:55 am

    Holaa, una pregunta, para la costra, pusiste 2 tazas de coco= 150 gr de coco. Pero una taza suele ser 250 gr, Entonces pues son 2 tazas o 150 gr de coco?

    Reply
    • Lizet

      September 14, 2020 at 12:35 pm

      Hola. Yo seguí y copié la receta de mi amiga. Las instruciones estaban como puse: 2 tazas de coco rallado (150 gramos). Para hacer la receta usé 2 tazas (muy pocas veces uso en gramos) y no me di cuenta de la diferencia. Mirando en otros sitios, 1 taza de medida americana de coco rallado es igual a 93 gramos. Entonces 2 tazas de coco rallado es igual a 186 gramos.
      Espero que te sirva!
      Este es el sitio (en inglés) que uso para convertir de tazas americanas a gramos: https://www.traditionaloven.com/foods/exchange/cup-shredded/g-gram/nuts-coconut-meat-dried-desiccated-sweet-shredded.html

      Reply
  12. Nicole

    July 21, 2020 at 10:08 pm

    What kind of rum do you use? Dark or white rum? Any brand in particular?

    Reply
    • Lizet

      July 22, 2020 at 1:14 am

      I used dark rum for this recipe. I don't remember the brand I used. I just remember it's a popular brand in Paraguay.

      Reply
  13. Clara

    May 05, 2020 at 2:57 pm

    Made a double batch of these & they are so much better than the ones from the local Portuguese bakery. Thank you for publishing this recipe; easy to follow. Kneading was not an issue once butter was added. .

    Reply
    • Lizet

      May 05, 2020 at 7:50 pm

      So happy you found it easy to follow, and I'm glad you liked the buns 😊

      Reply
  14. Angharad

    March 15, 2020 at 4:01 pm

    Hello,
    I made these recently and the flavour was delicious however, I didn't seem to get a light airy texture. They were very dense and stodgy. Do you have any insight as to why that might have been? I added more flour while I was kneading as I found it impossible to knead as the dough was so sticky (and didn't seem to improve even after 10 minutes). Is it possible I added too much flour?
    Thank you!

    Reply
    • Lizet

      March 15, 2020 at 9:13 pm

      Hi Angharad. I'm sorry your bread was dense and not light and airy. Adding too much flour and then not kneading it long enough, can make the bread dense. Do you remember how much flour you added? was it just enough so it wasn't sticking to your hands? I find that I don't add as much flour to the dough when I just flour my hands and then knead it. And the more you knead it, the less sticky it gets.
      I hope it turns out better next time.

      Reply
      • Sharon

        January 07, 2022 at 10:20 pm

        The recipe was super easy to follow, but they turned out hard as a brick! I kneaded the dough for a long time and it seemed the dough was just fine. Not too sticky. I used the exact amount of flour notes in the recipe. No more no less. What should I do differently next time? I was so looking forward to these like I remembered from the bakery in Lisbon!

      • Lizet

        January 10, 2022 at 7:02 pm

        I'm so sorry! It's awful to spend so much time and have that happen.
        It can be because of the flour, too much kneading, oven too low and baked too long.
        I hope you give it another try.
        You can text me through IG. @chipabythedozen
        Maybe I can help you next time you make it.

  15. Heidy McCallum

    February 24, 2020 at 4:03 pm

    I love the idea of your recipe challenges and this recipe looks wonderful. I'm excited to try it as I have never had it before.

    Reply
    • Lizet

      February 27, 2020 at 2:37 pm

      Yeah, I love challenges like that, it helps me try new recipes 🙂

      Reply
  16. Sue

    February 24, 2020 at 4:03 pm

    So excited to see this recipe, we used to get it on Cape Cod in the summer when I was growing up ~ I can't wait to make it in my own kitchen 🙂

    Reply
    • Lizet

      February 27, 2020 at 2:38 pm

      I'm glad you found the recipe, Sue!

      Reply
  17. Rebecca

    February 24, 2020 at 3:59 pm

    this bread is so good! thanks for sharing your great recipe

    Reply
    • Lizet

      February 27, 2020 at 2:38 pm

      I'm glad you liked it Rebecca!

      Reply
  18. Angela

    February 24, 2020 at 3:41 pm

    I love the crunchy coconut topping! So delicious!

    Reply
    • Lizet

      February 27, 2020 at 2:38 pm

      😊

      Reply
  19. Veena Azmanov

    February 24, 2020 at 3:36 pm

    I can just snack on it. Such a cool and delicious option of the topping. I love the crust.

    Reply
    • Lizet

      February 27, 2020 at 2:38 pm

      I'm glad you liked it 🙂

      Reply
  20. Lucy Vasconcelos

    April 18, 2019 at 12:49 am

    I have been looking for a similar recipe that is a pastry with coconut in the centre. This recipe is a great substitute. It was delicious and very easy to make.

    Reply
    • Lizet Flores de Bowen

      April 18, 2019 at 10:25 pm

      I'm so glad you liked it! thanks for coming and letting us know 🙂

      Reply
  21. Katie

    April 16, 2019 at 5:27 pm

    You didn’t instruct how to include the sugar in the dough. I had it all mixed before I realized the ingredient wasn’t incorporated into the directions.

    Reply
    • Lizet Flores de Bowen

      April 16, 2019 at 5:33 pm

      You are right Katie. I'm very sorry for this mistake. I just fixed the recipe card. I think the dough will rise without a problem. But it will be missing the sweetness. Sorry again and thanks for letting me know.

      Reply
  22. Jo Allison / Jo's Kitchen Larder

    May 18, 2018 at 8:21 pm

    These look so good! I do love sweet yeasty dough rolls as that's something I grew up eating in Poland, however never with a coconut crust which looks and sounds delicious! Pinned! 🙂

    Reply
    • Lizet Flores de Bowen

      May 19, 2018 at 5:08 pm

      I grew up eating something similar to these rolls too. They were covered in a flour/butter sugary crust. So delicious! I'll look up Polish sweet bread soon. I love trying new recipes. Thanks for stopping by Jo Allison!

      Reply
  23. FrugalHausfrau

    May 15, 2018 at 6:55 am

    Oh yes yes yes please!! I am drooling over this!! Thanks for sharing with us at Fiesta Friday!!

    Mollie

    Reply
    • Lizet Flores de Bowen

      May 15, 2018 at 5:10 pm

      Thanks for coming by!

      Reply
  24. Jhuls | The Not So Creative Cook

    May 12, 2018 at 3:06 am

    I don’t think it’s a good idea to check my open before having breakfast! And now, I want these so bad to go with my morning coffee! I hope there is a ‘download food’ button.😅 Thanks for sharing! Happy Fiesta Friday!

    Reply
    • Jhuls | The Not So Creative Cook

      May 12, 2018 at 3:07 am

      See? Typo error there - I meant ‘to check my phone’ Hahaha

      Reply
    • Lizet Flores de Bowen

      May 12, 2018 at 3:02 pm

      Oh! I so understand 🙂

      Reply

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Hello! I am Lizet.

Welcome to my blog. This is a collection of the most beloved recipes between my family and friends. Some are my own creations and some are copycat from the many found on the internet, but with a twist using ingredients I can find in Paraguay. I hope you enjoy them!

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