Pão de Deus - Portuguese Bread of God

Pão de Deus is one of those Portuguese treats that feels simple but magical, embodying a soft, fluffy roll topped with a golden, lightly toasted coconut crust. It’s traditionally eaten for breakfast or as an afternoon snack, usually with a strong coffee. Some bakeries slice it open and add butter, cheese, or deli meat. In Portugal, it’s usually ham, but since that’s not my thing, I tell people to try it with turkey for that same sweet‑savory moment. (Think Croque monsieur, with a semi-sweet twist, and a Portuguese accent rather than a French).

I chose to research and bake these treats, influenced by friends of mine who visited Portugal, came home completely obsessed with the pastries, and continually tried them in our neck of the woods, only to be disappointed. With a couple’s date in sight, I took it on as my duty to create the Pão de Deus to knock their socks off and introduce them to my version of the eponymous “Bread of God” comforting sweet roll.

Hawaiian Roll Shortcut

Traditionally, the dough is made from scratch. But sometimes we want the vibe of the real thing without the hassle or time consumption of the real project. Hawaiian rolls became the perfect shortcut for these Portuguese buns. They’re soft, slightly sweet, and they mimic the texture surprisingly well. Fun fact: King’s Hawaiian rolls exist because a Hawaiian family got the recipe from their Portuguese neighbors. Thus, this hack is actually pretty true to the bread’s roots.

The real star is the coconut topping, and this shortcut gets you straight to the good part. (Without the risky business of toasting coconut without burning it!)

Coconut Topping

This topping is the soul of Pão de Deus. It’s buttery, sweet, and just coconutty enough without being overwhelming. The subtle coconut flavor, mixed with a sweet and savory paste, also allows for and forgives a salty, savory turkey addition we all love for a perfect little snack. 

There still exists the chewy shredded‑coconut texture, but mixed with other ingredients, this morphs into something much more subtle. 

The mixture itself is simple: shredded coconut, sugar, melted butter, a whole egg plus an extra yolk, all-purpose flour, and vanilla extract. It turns into a thick, spreadable paste that crisps up beautifully in the oven.

Easy to Make

Placing the whole sheet of Hawaiian rolls in the center of a pan, preheating the oven to 350°F, begins the simple recipe.

Next, mixing the shredded coconut (pulse it first if you want it extra smooth), sugar, the egg and yolk, melted butter, flour, and vanilla is the next simple step. Whisking into a thick, creamy topping is all it takes, before spooning over the soft Hawaiian rolls, simply begging for the coconut topping.

The baking time is short: 11–14 minutes for a crispy, toasted pão and 11–12 minutes for a softer, gooier, custard-like topping. 

Once things are just right, Goldilocks, remove the pastries from the oven and cool for 10 minutes so the topping can set while the rolls stay soft underneath. Dust with powdered sugar before serving. Add a bit of turkey, ham, or even roast beef for a savory addition. Heck, even throw in some Gruyere and make a super delicious sammy!

Pão de Deus - Portuguese "Bread of God"

(12-pack) original Hawaiian rolls
1/2 cup sweetened, shredded coconut
1/4 cup granulated sugar
1 large egg
1 egg yolk
1/4 cup butter, melted
1/4 cup all-purpose flour
1 tsp. vanilla extract
powdered sugar, for topping
additional shredded coconut, for topping, if desired

Preheat the oven to 350°F.

Place the whole dozen pack of Hawaiian rolls on a baking sheet or in a nonstick baking pan, keeping the rolls connected.

In a bowl, whisk together the grated coconut, granulated sugar, large egg, egg yolk, melted butter, flour, and vanilla extract until a thick, cohesive paste forms.

Spoon the coconut topping evenly over the tops of each roll.

Bake for 12 to 15 minutes, or until the tops are golden and lightly toasted. Less baking time yields more ooey-gooey custard-like filling, and more time creates a crispier, toastier version of the treat.

Remove from the oven and allow the rolls to cool for 10 minutes.

Dust generously with powdered sugar before serving.