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If pan de coco is the everyday roll you eat with fish stew, pan dulce is its sweet counterpart, the bread for a slower morning or an afternoon with coffee. On this three-hour class you bake it from scratch, enriching the dough with coconut milk and scenting it with cinnamon and anise until the whole kitchen smells like it.
You’ll work the dough by hand, learn how the spices go in and why the anise gives it that particular warmth, then shape and bake until the loaves come out golden. Where pan de coco is savory and stripped back, pan dulce is soft, sweet and enriched, and the two together tell you most of what you need to know about how the Garifuna bake. Recipes here were passed down by hand rather than written, so learning it in a Garifuna kitchen is the point
Price Includes
Price Excludes
Three hours baking Garifuna sweet coconut bread from scratch, scented with cinnamon and anise. You’ll mix and knead the enriched dough, shape it and bake it golden. It runs in English, with Spanish on request, for groups of 1 to 15, private or shared. Everything starts at the Dibasei office.
Meeting point
The Dibasei office in Livingston. Walk over if you’re staying in town, or come in by lancha if you’re visiting just for the tour.
A sweet coconut bread enriched with coconut milk and flavored with cinnamon and anise. It’s the sweet counterpart to pan de coco, soft and aromatic rather than savory.
Pan de coco is savory, dairy-free and eaten with stews. Pan dulce is sweet and enriched, more of a coffee or afternoon bread. Different breads, same coconut base.
It’s a sweet bread, but the coconut and spices carry it more than sugar does, so it’s aromatic rather than sugary.
None. The baker guides every step, so first-timers finish with loaves to take home.
English by default. Spanish is available on request, so mention it when you reserve.
Only if you’re not already in Livingston. The town is boat-only. Lanchas run from Puerto Barrios in about 30 minutes and from Río Dulce in roughly 90. Boat fare isn’t included.
