Best Coconut Buns Recipes

GUYANESE COCONUT BUNS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 20 minutes in the preheated oven, or until golden brown.

CHINESE COCONUT BUNS

Steps:

• Preheat Oven to 350 degree Fahrenheit
• Coconut Filling:
• Process coconut and sugar in blender or food processor until very fine. Turn into small bowl.
• Stir in margarine and egg yolk until paste-like consistency.
• Dough:.
• Stir warm water and first amount of sugar in small dish until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
• Stir second amount of sugar, salt and cooking oil in large bowl. Add boiling water. Stir until sugar is dissolved. Stir in egg and yeast mixture.
• Slowly work in enough flour until soft dough forms. Turn out onto lightly floured surface. Knead for about 10 minutes until smooth and elastic. Place dough in large greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1 1/2 to 2 hours until doubled in bulk.
• Punch dough down. Cover. Let rest for 5 minutes. Shape into 2, 12 inch (30 cm) logs.
• Divide dough into 12 portions. Press and stretch each portion into 5 X 3 inch (12.5 X 7.5 cm) oblong shape. Place rounded 1 1/2 tablespoon (25 ml) filling lengthwise along centre of each piece.
• Bring long sides up and over filling, pinching all edges together to seal. Place, seam-side down, on greased baking sheet. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size.
• Egg Wash:
• Beat egg and water together with fork in small cup. Brush over buns. Bake in 350 degree Fahrenheit (175 degree Celsius) oven for 15 to 18 minutes until golden brown.
• Honey Wash:.
• Combine honey and hot water in separate small cup. Brush over warm buns. Serve warm. Makes 12 buns.

GUYANESE COCONUT BUNS

Steps:

• Preheat the oven to 350F/180°C.
• In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs.
• In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract.
• Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend.
• Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2-3 inches apart as they really spread.
• Bake for 15 minutes in the preheated oven, or until golden brown. Keep an eye on these as they will burn if left in too long.
• Transfer to a cooking rack immediately or else they will stick to the pan.
• Cookies are soft with crunch edges at first but get completely crunchy upon cooling.

PANIPOPO (SAMOAN SWEET COCONUT BUNS)

Steps:

• I used a stand mixer up to step 6. The instructions here are to do by hand.
• Put the yeast and water in a large bowl and leave for 10 minutes.
• Add all the rest of the ingredients and mix to form a soft dough.
• Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
• Place the dough in a lightly greased bowl, cover and leave to double in volume (optional step: punch down and leave to double in volume again).
• Punch the dough down and turn out onto a lightly floured surface.
• Shape the dough into 12 balls and place in an ungreased 9 by 13 baking pan. Pat down slightly (so they will sit upside down if you want to flip them to serve).
• Cover and leave to rise until almost doubled.
• while the buns are rising, preheat your oven to 190°c/375°f, and make your coconut sauce.
• Coconut sauce:.
• Combine all ingredients well.
• When the buns have doubled in size, pour the sauce over them.
• Bake for 20 to 25 minutes or until golden brown and the sauce is bubbling up around the edges.
• Let them cool at least a half hour before cutting into them.
• This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.

HONEY-COCONUT STICKY BUNS

Steps:

• Grease two 8-in. round baking pans. Cut thawed bread dough in half; roll each half into a 10x8-in. rectangle. Combine cream cheese, coconut and orange juice concentrate; spread mixture on dough. Roll up jelly-roll style, starting with long side. Cut each roll crosswise into eight slices; place in prepared pans. Cover; let rise until almost doubled, about 1 hour. , Preheat oven to 350°. In a microwave, melt butter and honey. Spoon 1 tablespoon butter-honey mixture over each bun. Bake until tops are golden brown, about 30 minutes. Immediately invert onto a serving plate. If desired, top with toasted coconut.

PANIPOPO - SWEET COCONUT BUNS RECIPE - (4.1/5)

Steps:

• Put the yeast and water in a large bowl and leave for 10 minutes. What you're doing here is giving the yeast a headstart before everyone else jumps in the bowl. You should see your yeast froth to the surface of the water. If you don't see any froth then a) your yeast is old or dead and you need to get some fresh stuff, b) your water was too hot and you burned them to death or c) did you wait 10 minutes? did you really? i mean, like really REALLY? Add all the rest of the ingredients and mix to form a soft dough. It's difficult to give an exact flour measurement because flours differ from place to place. What you're looking for is a cohesive mass of dough, so add the first two cups of flour, mixing after each addition, and then add the last cup in bit by bit until you see your dough come together. Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic. This is the most work you'll have to do for these buns, I promise. You can add a little bit of flour from time to time to keep the dough from sticking to the surface or to your hands, but don't add too much or you'll end up with tough dough (tough dough = tough buns). Place the dough in a lightly greased bowl, cover and leave to double in volume. (Optional step: Punch down and leave to double in volume again.) In my 30°C/86°F kitchen, my dough took about 1 hour to double in size. The dough will prove (rise) at almost any temperature except freezing, it just depends on how hot/cold your kitchen is. Better to go by volume here, and not by time. Punch the dough down and turn out onto a lightly floured surface. Shape the buns and place in an ungreased baking tin. Cover and leave to rise until almost doubled. So there are two common ways to shape the buns: Roll into a long rectangle, and then roll it up. Slice into 2.5 cm (1 inch) or any even-sized rounds. Pinch off balls of dough and roll into balls. Some say that the jellyroll-style buns soak up more of the coconut sauce, but I've made them both ways and they're pretty much the same. Because of the size of my oven, I used two 20 cm round aluminium tins, but I think the buns look better in rectangular or square pans. There's something about seeing all these uniformly shaped buns lined up in a row. The important thing about your baking pan is that it is deep enough to hold the buns and sauce without it bubbling over. Oven cleaning - not fun. While the buns are rising, preheat your oven to 190°C/375°F, and make your coconut sauce. Coconut Sauce info: Combine all ingredients well. If your coconut milk is a little coagulated, just give it a stir and it'll be right as rain. Try to use a good quality canned coconut milk (my mother thought the thicker, the better) but as always, fresh is best. If you taste the sauce as it is now, you might find it almost sickeningly sweet, but don't worry, because during baking, some of the sugar is absorbed by the buns. When the buns have doubled in size, pour the sauce over them. Bake for 25-30 minutes or until golden brown and the sauce is bubbling up around the edges. Let them cool at least a half hour before cutting into them. This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.

LOLO BUNS - FIJIAN COCONUT BUNS

Steps:

• To make the buns place the flour, yeast and sugar in a bowl.
• Melt the butter and add the milk. When warm add the egg and beat well.
• Pour this into the flour mix and form into a soft dough.
• Turn out and knead until smooth and shiny - about 10 minutes.
• Place in an oiled bowl and roll the dough around until its covered in the oil.
• Cover with cling wrap and leave until double in size.
• Turn out and knock down. Divide into 15 pieces and shape each into a smooth bun shape.
• Place in greased/oiled cake pan so they are just touching and set aside to rise again until doubled in size.
• Preheat oven to 180°C.
• Pour over coconut milk. It should just cover the buns. Bake for 35-40 mins or until golden brown.
• Remove from oven and eat while still warm.

CHINESE COCONUT BUNS RECIPE - (4.4/5)

Steps:

• To prepare the Bun Filling: Mix everything together. Divide into 8 equal portions. To prepare the Mexican Topping: Cream softened butter and sugar until pale. Fold in flour. Transfer into a small freezer/snack bag with a tiny cut at one corner for piping (or use a piping bag fixed with a 1/2cm or smaller round nozzle). Preoare tge Water-Roux: Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don't have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad. Prepare the Sweet Bun Dough. For the Bun Dough: Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.) Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it's hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again - the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further. Punch down, knead briefly and form into a ball shape. Then divide into 8 equal portions. The easiest way is to first divide equally into 2 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes. Take one of the 8 small divided balls and roll out with a rolling pin into a flat circle. Place one portion of the Bun Filling in the centre of dough circle. Gather the outer edges of the dough circle and wrap up the filling. Pinch the edges together to seal in the filling. Roll the sealed dough with your palm on the work surface lightly up and down to shape the dough into a cylindrical shape. Repeat with the other 7 dough balls. Let rise, lightly covered, until double in size on a lightly greased tray. When ready, brush with eggwash. Then sprinkle a little sesame seeds onto the buns and pipe 2 lines of the Mexican Topping on top of each bun. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.

COCONUT BUNS

Steps:

• In a big bowl, mix all dry ingredients (flours, salt, yeast) . Make a little well in the middle and pour the coconut milk and honey water. Mix with spatula until it forms a dough.
• Add melted butter and knead for about 10-15 minutes by hand until it become soft and elastic.
• Put it in a bowl, cover it with damp towel or plastic wrap and let it sit in a warm place for an hour.
• Divide the dough into 24 pieces of small ball. Put it on the baking sheets and let it sit one more time for 15 minutes. Preheat your oven to 200ºC.
• Brush with the eggwash and sprinkle with bit of salt. Bake for 20 - 25 mins or until golden brown on the top of the buns.
• Brush again with melted butter right after it came out of the oven to get a lasting shine.

LOLO (COCONUT) BUNS

Steps:

• Put an oven on the 'warm' setting or put it to 200F for a couple of minutes (it should be about 80-90 degrees in the oven). Stick the milk in the microwave for a couple of seconds to bring it up to temperature. Whisk 1 tsp of the sugar and the yeast in the warmed milk. Melt the butter in the microwave. Sieve the flour into a large bowl and stir in the sugar (Kitchen aid stand mixers work great for this recipe). Make a well in the center and add the beaten egg, melted butter and the milk/yeast mixture. Mix the ingredients at a low speed with the flat mixer attachment (never exceeding speed '2' on the mixer) till the dough no longer sticks to the bowl. Knead by hand on a lightly floured board or using the dough attachment on the Kitchen Aid, until the dough is smooth. Place a 'splash' of vegetable oil in a large bowl (stainless mixing bowls work great) and wipe with a paper towel to coat the bowl. Plop the dough into the bowl, cover with plastic wrap, and leave it in your warm (but not hot) oven for an hour. After the the dough has doubled in size, remove the plastic wrap and punch the dough in using your fists. Roll the dough into golfball-sized pieces and place in an oven-safe dish with sides at least 2" high. Pre-heat the oven to 350 degrees F. Leave the dough out in a warm area to rise again (they should double in size). Shortly before placing the dough in the oven, pour the coconut milk all over the dough until it reaches the top of the buns. Bake at 350F for 35 minutes until the tops are golden-brown. Serve ASAP! :-)

SIMPLE COCONUT BUNS

Steps:

• Heat oven to 350°F.
• Dissolve 1 teaspoon of the sugar and the yeast in the warmed milk.
• Sieve the flour into a large bowl or Kitchen Aid bowl and stir in the sugar.
• Make a well in the centre and add the beaten egg, melted butter and the milk/yeast mixture.
• Mix the ingredients to form a dough that no longer sticks to the bowl.
• Knead by hand on a lightly floured board, or using the dough attachment on the Kitchen Aid, until the dough is smooth and shiny.
• Place the dough in a lightly oiled bowl and cover with plastic film.
• Leave in a warm place for an hour until the dough has doubled in size.
• Return the dough to the floured board and punch down using your fists.
• Divide the dough into 32 equal pieces and roll each into a ball shape.
• Oil a 10" round cake tin with sides at least 2" high.
• Pack the dough balls into the tin and leave in a warm place for a second rising.
• Again, the dough should double in size.
• Pour the coconut milk over the buns until it reaches the top of the buns.
• Bake in the preheated oven for about 35 minutes until golden brown and cooked through.
• Best served warm.

COCONUT BUNS (CHINESE COCKTAIL BUNS)

Steps:

• Start by making the bread dough, and be sure your ingredients are at room temperature. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer at its lowest setting.
• Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (Note: if you're in a humid climate, and the dough is too sticky, add more flour ¼ cup at a time until the dough comes together). After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to about 1.5X its original size.
• Meanwhile, prepare the filling by thoroughly combining all the filling ingredients in a bowl. Set aside.
• After the bread dough has proofed for an hour, put the dough back in the mixer and knead slowly for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
• Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide. Spread about a tablespoon of filling onto the middle of the dough, and roll it into a cigar, tucking the ends under the bun to completely seal the filling in. We like this method because it evenly distributes the filling throughout the bun.
• Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. Allow to rise for another 45 minutes to an hour.
• Preheat your oven to 350 degrees. For the topping, mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 ½ teaspoons caster sugar, and transfer to a piping bag or small zip top bag with a small corner cut off. Set aside.
• Once the buns have risen, brush with egg wash. Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds. Bake for 15-17 minutes until golden. Remove from the oven and brush with the sugar syrup.

HONEY-COCONUT STICKY BUNS

Steps:

• Grease two 8-in. round baking pans. Cut thawed bread dough in half; roll each half into a 10x8-in. rectangle. Combine cream cheese, coconut and orange juice concentrate; spread mixture on dough. Roll up jelly-roll style, starting with long side. Cut each roll crosswise into eight slices; place in prepared pans. Cover; let rise until almost doubled, about 1 hour., Preheat oven to 350°. In a microwave, melt butter and honey. Spoon 1 tablespoon butter-honey mixture over each bun. Bake until tops are golden brown, about 30 minutes. Immediately invert onto a serving plate. If desired, top with toasted coconut.

INSIDE-OUT HONG KONG COCONUT BUNS

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, add ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Turn the mixer on to the lowest setting to bring the dough together. Knead on low speed for 15 minutes. If needed, turn off the mixer to bring the dough together with a rubber spatula.
• The dough should not stick to the sides of the mixer, but it may look a little bit sticky (sticking to the bottom of the mixer is ok). If you're in a humid climate, and the dough is sticking to the sides of the mixing bowl, add more flour 1 tablespoon at a time until it comes together. Alternatively, you can stir all the dough ingredients together with a wooden spoon in a large mixing bowl, and then knead by hand for 20 minutes.
• Shape the dough into a ball, and cover the bowl with an overturned plate or damp towel. Place in a warm spot to proof for 75-90 minutes, or until the dough doubles in size. (A good proofing environment is a closed microwave, with a mug of hot boiled water next to the bowl.)
• While that's happening, mix the filling. In a medium bowl, combine the coconut, milk powder, sugar, salt, melted butter, egg yolks, and milk. Set aside.
• After the first proof, knead for another 5 minutes to punch the air out of it. Then dump the dough on a lightly floured surface, shape it into a ball, and cut it in half. Cut each half of dough into 6 pieces, so you get 12 equal pieces of dough.
• To shape the buns, knead and roll piece of dough into an even ball, and flatten. Roll into a 5x10 inch rectangle. Spread a layer of filling onto the rectangle, pressing the filling into the dough and leaving about a half inch of margin all around.
• Roll the dough lengthwise into a cigar. Cut the cigar in half lengthwise, leaving it attached at the top end, so it looks like a long pair of pants. Twist the two pieces together, and then roll into a round spiral/snail shape, tucking the ends underneath the bun. Place onto a parchment-lined baking sheet. You'll need two baking sheets, with 6 buns on each.
• Cover with a damp towel, and proof the buns for 1 hour. Meanwhile, preheat the oven to 350 degrees, and position a rack in the middle of the oven.
• Brush the risen buns with beaten egg, and bake for 22-26 minutes, until golden. Remove from the oven, and while the buns are still warm, brush with sugar solution.