Best Simple Coconut Buns Recipes

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.

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.

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.

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.

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.

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.