How To Make Coconut Buns

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Ingredients

The original recipe yields a total of 24 servings. The ingredient list has been updated to match the number of servings stated.

Directions

• A total of 24 servings are produced using the original recipe. In this version, the ingredient list corresponds to the number of servings shown.

Cook’s Note:

If the notion of using 1/2 pound of butter makes you shiver, you may substitute margarine for the butter in this recipe.

Nutrition Facts

Per serving: 167 calories; 2 grams of protein; 17.3 grams of carbs; 10.2 grams of fat; 36.2 milligrams of cholesterol; 132.5 milligrams of sodium Nutrition in its entirety

Guyanese Coconut Buns – Alica’s Pepper Pot

Because this is the week we tend to see a lot of fortunate food recipes on the internet, it may seem weird that we would post a coconut buns dish on our site during this time period. The holidays are approaching, and while I will be preparing black-eyed peas and rice for the occasion, I wanted to share another significant dish with you all—one that always reminds me of spending time with family. At this time of year, the smell of these coconut buns brings back fond childhood memories. Mom learned how to make this dish from her next-door neighbor, Shanti, and she has been preparing it for us ever since.

• It represented unity, laughter, and a sense of belonging.
• My father used to soak his in a bowl of warm milk and eat it with a spoon after it had soaked up and robbed the milk’s nutrients.
• My aunt Mala, on the other hand, preferred hers with cream soda.
• Mom would even bake a second batch to package up for everyone to eat at the airport or on the plane as they returned to their own country.
• Life, on the other hand, has changed.
• Others, on the other hand, do not get as much time off from work.
• Because of this, recipes like this one are really essential to me.

Mom would spend a considerable amount of time grinding the fresh coconut using an old-fashioned grater.

The coconut would then fall into a basin that had been set on the floor, which would catch the shreds as they fell.

This is a significant amount of labor, so when I make these buns, I get freshly grated coconut from the freezer section of my local grocery store.

The minute fragments of shell that make their way into the shreds contribute to the flavor and beauty of the dough as well as its texture.

I am a working mother of two children, so sitting down on a grater to grind coconut is not the most efficient use of my time.

So, yes, the frozen food works quite well in this situation. Coconut buns may be found at most West Indian bakeries in the area, as well as on the internet. They make an excellent snack and are especially tasty when served with mauby, cream soda, or hot tea.

Ingredients

• Because this is the week we tend to see a lot of fortunate food recipes on the internet, it may seem weird that we would post a coconut buns dish on our site. The holidays are approaching, and while I will be preparing black-eyed peas and rice for the occasion, I wanted to share another significant dish with you all—one that always reminds me of spending time with family. I hope you like it! During this time of year, these coconut buns evoke a sense of nostalgia in me. Since then, Mom has been cooking it for us using a recipe she obtained from her next-door neighbor, Shanti. My mother used to prepare a couple trays of these buns over the holidays, especially when we had family visiting from out of town. Laughter and camaraderie characterized the occasion. Immediately upon removal from the oven, we would grab one and devour it while still warm. He used to put his in a bowl of warm milk and consume with a spoon after it had soaked up and robbed the milk’s nutrients. I loved mine with a cup of hot tea in the morning or at night. The cream soda was a favorite of my aunt Mala’s. We’d all sit on the living room floor and chit talk, crack jokes, and simply enjoy each other’s company, which was great fun. Mom would even prepare a second batch to package up for everyone to eat at the airport or on the plane as they returned to their native country of origin. For me, it’s a really pleasant recollection. Fortunately, things have changed since then! The fact that so many of my relatives have children makes traveling more difficult for them. Those who do not get as much time off from work are disadvantaged. We also all reside in various parts of the nation, which makes traveling more difficult for us. I value recipes like this one because they help me achieve that goal. Whenever I hear it, it gives me a wonderful and cheerful sensation, and it reminds me of a period when our lives were more innocent and less hectic. When Mom made fresh coconut milk, she would take her time grinding it with an old-fashioned grater. This is the sort where you sit on it and bounce the coconut back and forth across the blade of the knife. The coconut would then fall into a bowl that had been set on the floor, collecting the shards as they hit the surface. You can see how it’s done in this video. Due to the time commitment required, I purchase freshly grated coconut in the freezer section for making these buns. It takes a little more effort to make these buns the traditional way, as my mother does, but the freshly grated coconut gives them a genuine flavour. The flavor and look of the dough are enhanced by the little fragments of shell that make their way into the shreds. I’m not proposing that we all grate coconut in this manner for each dish that calls for fresh coconut, but please understand what I’m getting at. Given the fact that I am a working mother of two children, I am not the most efficient use of my time. Apart from that, I can just imagine my child grabbing the bowl of coconut, throwing it in the air, and telling me that there is snow falling in our kitchen. To sum it up, the frozen food is quite effective. Almost all of the West Indian bakeries in the area sell coconut buns. Their combination with mauby, cream soda, or hot tea makes for a delightful snack.

Instructions

1. Flour, baking powder, and spices should all be sifted together. Using your fingers, rub butter into the flour mixture
2. Then add the lemon peel, coconut, and sugar. Well-combined
3. And Pour the essence into the milk. Pour the milk into the ingredients and stir until a sticky dough is formed. Lastly, fold in the raisins and drop by spoonfuls onto the prepared baking sheet. Baking at 350 degrees for 18-22 minutes, or until golden brown, is recommended.

Notes

Make careful you get unsweetened freshly grated coconut instead of sweetened. This is not the same as the sweetened coconut flakes that may be bought in the baking aisle at your local supermarket. If you want to use sweetened coconut flakes, pulse them in a food processor until they are finely chopped. The dough should be quite thick and should be able to stand on its own when spooned out by the spoonful, akin to a chocolate chip cookie dough in consistency.

COCONUT BUNS

Coconut Buns are a personal favorite of mine since they are not too sweet and can be made in a couple of minutes from scratch. Coconut buns are a recipe that I previously posted on my bloghere, and now I’m releasing a video of the recipe on myYouTube channel. In case you don’t already follow me on Instagram, I recently announced that I would be doing video tutorials for all of my recipes! The objective is to upload two new videos on YouTube every week. Now you’ll have a step-by-step instructional video to go along with your favorite of my recipes!

Now, returning to my coconut buns, they are delicious as a dessert or even as a breakfast treat with tea because they are not too sweet.

However, while freshly grated coconut has a more intense taste, pre-shredded coconut is just as effective.

Another suggestion is to pulse it in a food processor to make the flakes smaller and more uniformly distributed throughout the dish.

• 2 cups all-purpose flour, 1 teaspoon baking powder, 12 cup butter, 12 cup sugar, 1 cup shredded coconut, 12 cup raisins or currants, 2 eggs, 1 teaspoon vanilla extract, 14 teaspoon almond extract

Instructions

1. Preheat the oven to 350 degrees. In a separate container, combine the flour and baking powder. Cold butter should be added to the flour and rubbed in until the mixture resembles coarse cornmeal. Mix in the sugar, shredded coconut, raisins or currants, and vanilla extract until completely combined. Combine the eggs, vanilla, and almond essence in a separate bowl. Mix the eggs into the dry ingredients with a spoon until a dough is formed. Making eight buns out of one big baking pan requires the use of a spoon to drop the dough onto the pan. Bake for 25 minutes, or until the top is golden brown, in a preheated oven at 350°F. Allow to cool before serving

Guyanese Coconut Buns Recipe – Food.com

I have not tested this yet, but it has been posted for ZWT III. Recipe adapted from allrecipes.com UPDATE: CulinaryQueen was the test subject for these, and she has made a number of modifications and additions. Please keep in mind that, despite the fact that these are referred to as ‘Buns,’ they spread out like a very flat cookie.

NUTRITION INFO

Amount Per Serving:1 (977) g Servings Per Recipe:1 AMT. PER SERVING percent Amount Per Serving PERFORMANCE ON A DAILY BASIS Caloric intake: 79.6 calories, with 41.6 calories coming from fat. 52 percent of the population Amount of total fat (4.6 grams) 7 percent Saturated fat (2.9 grams) 14 percent Amount of total carbohydrate (8.9 grams) 2 percent Dietary fiber (0.2 g0 percent) is a kind of fiber that is found in foods. Sugars 4.7 g18 percent 4.7 g18 percent

DIRECTIONS

• Serving Size:1 (977 g) Servings Per Recipe:1 AMT. PER SERVING percent Amount per Serving WORTH IT EVERY DAY Nutritious and filling, with 79.6 calories from fat and 41 grams of protein. the majority (52% ) Amount of total fat (4.6 grams) 7 percent Saturated fat (2.9 grams) 14 percent Amount of total carbohydrate (8.5 grams) 2 percent Dietary fiber (0.2 g0 percent) is a kind of fiber that is found in plants. Sugars percent (4.7 g18%)

RECIPE MADE WITH LOVE BY

“This was posted for ZWT III and has not been tested by me. Recipe adapted from allrecipes.com UPDATE: CulinaryQueen was the test subject for these, and she has made a number of modifications and additions. Please keep in mind that, despite the fact that these are called “Buns,” they spread out like a very flat cookie.”

recipes

The Chinese bakery blitz continues today, as we take on classic cocktail buns (also known as chicken tail buns, orgai mei bao) on the blog, which you can read about here. On my father’s Cantonese side, at every single huge family reunion, someone would invariably bring a Chinese bakery box full of pineapple buns, roast pig buns, hot dog buns, or simple buttery milk bread. Kids and adults alike would never miss an opportunity to look inside the box and steal a snack before dinner. There are no limits to our affection for these sweets, as proven by the several recipes we’ve attempted to duplicate in a frenzy of flour, cream, and a lot of swearing.

In the end, we came up with a much more conventional cocktail buns recipe-reminiscent of Chinese bakeries in the past-using our tried-and-true milk bread recipe as a foundation.

If the filling was too much for me to handle, I’d scrape a small amount out of the middle and spread it on the remainder of the bread, attempting to fit as much filling and bread into each mouthful as I could.

In order to ensure that all of the filling is uniformly distributed, we put it onto the cocktail buns and wrap them into a cigar shape. To put it another way, I’ve been thinking about this dish since I was five years old. Guys, have a good time with this one!

Chinese Coconut Buns (Cocktail Buns): Recipe Instructions

As part of our ongoing Chinese bakery blitz, we’re taking on classic cocktail buns (also known as chicken tail buns, orgai mei bao) in today’s blog. Everyone on my father’s Cantonese side brought a Chinese bakery box full of pineapple buns, roast pig buns, hot dog buns, or just plain buttery milk bread to every single huge family reunion, and it was always the same. Everyone, including children and parents, would never miss an opportunity to steal a piece before supper. There are no limits to our affection for these sweets, as proven by the several recipes we’ve attempted to duplicate in a tornado of flour, cream, and a lot of curse words.

1. Using our tried-and-true milk bread recipe as the foundation, we have created a far more traditional cocktail buns recipe that will remind you of Chinese bakeries of the past.
2. If the filling was too much for me to handle, I’d scrape a small amount out of the middle and distribute it on the remainder of the bread, attempting to squeeze as much filling and bread into each mouthful as I could.
3. As we are rolling the cocktail buns into cigar shapes, we are making sure that all of the filling is uniformly distributed throughout the cigar shape.
4. Guys, have a good time with this one.

DON’T HAVE BREAD FLOUR OR CAKE FLOUR?

You may substitute all-purpose flour for both if you like. Since then, we have thoroughly re-tested this recipe and have concluded that using 100 percent all-purpose flour in this recipe does not make a significant difference in the final product. Turn on the mixer’s lowest speed setting with the dough hook attachment attached to it. Allow it to run for 15 minutes, pausing the mixer once or twice to press the dough together as needed. NOTE: If you live in a humid environment and the dough is too sticky, add extra flour, one-fourth cup at a time until the dough is no longer sticky.

• Cover the bowl with a wet cloth and set it aside in a warm location for 1 hour to absorb the moisture.
• In the meantime, make the filling by carefully mixing together all of the filling ingredients in a large mixing basin.
• After letting the bread dough rest for an hour, put it back in the mixer and knead it carefully for another 5 minutes to remove any air bubbles from the dough.
• Using your hands, flatten each piece of dough into a rough oval shape that is approximately 4 inches long and 3 inches broad.
• This approach is preferred by us because it ensures that the filling is uniformly distributed throughout the bun.
• Allow for a further 45 to an hour of rising time after that.
• To make the topping, combine 1/3 cup cake flour, 3 tablespoons melted butter, and 4 12 teaspoons caster sugar in a small zip top bag with a tiny corner cut off.
• Make a mental note to put it away.
• Using a pastry bag, pipe two stripes of your topping mixture onto each bun, and then sprinkle with sesame seeds on each.

Preheat the oven to 150°F and bake for 15-17 minutes, or until brown. Remove the pan from the oven and brush the surface with sugar syrup. Your Chinese cocktail buns will be ready to eat after they have cooled enough to touch. Prep:3hours Cook:15minutes Total:3hours15minutes

The bread dough:

• Two-thirds cup heavy cream (160 mL, at room temperature)
• One cup milk (plus 1 tablespoon, totaling 250 mL, at room temperature)
• One big egg (at room temperature)
• 2/3 cup sugar (at room temperature). Sugar (75 g)
• 1/2 cup cake flour (70 g)
• 3 1/2 cups bread flour (500 g)
• 1 teaspoon active dry yeast (11 g)
• 1 1/2 teaspoons salt (7 g)
• 1/3 cup butter (75 g)

The filling:

• 14cupdry milk powder (30g)
• 12cup desiccated coconut (40g)
• 6tablespoonsbutter (85g melted)
• 3tablespoonscaster sugar (38g or superfine sugar)
• 3tablespoonscake flour (19g)
• 14cupdry milk powder (30g)

The toppings:

• 3 tablespoonsbutter(43g, softened)
• 4 12 teaspoonscaster sugar(20g, or superfine sugar)
• 1 tablespoon toasted sesame seeds(9g)
• 1 teaspoon sugar(12g, dissolved in 1 tablespoon/15 ml hot water)
• 1 teaspoon toasted sesame seeds(9g)
• 1 teaspoon sugar (dissolved in 1 tablespoon/15 ml hot water)
• 1 teaspoon

• Make the bread dough first, and make sure all of your ingredients are at room temperature before you begin. Add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt to a mixing bowl and stir until well combined (in that order). Turn on the mixer at its lowest speed with the dough hook attachment attached
• Let it run for 15 minutes, pausing the machine every few minutes to press the dough together as it comes together. NOTE: If you live in a humid environment and the dough is too sticky, add extra flour, one-fourth cup at a time until the dough is no longer sticky. The dough is ready to be proofed after 15 minutes of resting. Cover the bowl with a wet cloth and set it aside in a warm location for 1 hour to absorb the moisture. The dough will expand to approximately 1.5 times its original size
• In the meantime, prepare the filling by thoroughly mixing all of the filling ingredients together in a large mixing basin. After an hour of proofing, place the bread dough back in the mixer and knead carefully for another 5 minutes to remove any air bubbles. Set aside. Lay out a well floured board and divide the dough into 12 equal pieces
• Using your hands, flatten each piece of dough into a rough oval shape that is approximately 4 inches long and 3 inches broad. Wrap each bun in a cigar shape, tucking the ends beneath the bun to thoroughly seal in the filling. This approach is preferred by us because it ensures that the filling is uniformly distributed throughout the bun. Transfer the buns to a baking sheet that has been lined with parchment paper and cover with a clean kitchen towel. Permit for additional 45 minutes to an hour of rising time. Preheat the oven to 350 degrees Fahrenheit. To make the topping, combine 1/3 cup cake flour, 3 tablespoons melted butter, and 4 12 teaspoons caster sugar in a small zip top bag with a tiny corner cut off. Pipe or spoon into a piping bag or small zip top bag with a small corner cut off. Leave to rest
• After the buns have risen, brush them with egg wash to finish. Using a pastry bag, pipe two stripes of your topping mixture onto each bun, and then sprinkle with sesame seeds on each. Preheat the oven to 150°F and bake for 15-17 minutes, or until brown. Remove the baking sheet from the oven and brush with the sugar syrup.

If you don’t have cake flour and/or bread flour on hand, you may substitute all-purpose flour for both of these ingredients. Calories: 389 kilocalories (19 percent ) 49 g of carbohydrates (16 percent ) 9 g of protein (18 percent ) 18 g of fat (28 percent ) 11 g of saturated fat (55 percent ) Cholesterol: 57 milligrams (19 percent ) Sodium: 401 milligrams (17 percent ) Potassium: 160 milligrams (5 percent ) 2 g of dietary fiber (8 percent ) 14 g of sugar (16 percent ) 570 International Units of Vitamin A (11 percent ) Vitamin C: 0.2 milligrams Calcium: 83 milligrams (8 percent ) Iron: 0.7 milligrams (4 percent )

nutritional info disclaimer

TheWoksofLife.com is written and created only for the purpose of providing information. While we make every effort to give nutritional information to our readers as a general guideline, we are not professional nutritionists, and the figures supplied should be regarded as educated guesses. The nutritional information in any dish will vary depending on a variety of factors such as the brand of food purchased, natural variances in fresh ingredients, and so on. In addition, different online calculators produce varying answers based on their data sources.

AboutSarah

Websites such as TheWoksofLife.com are authored and published only for the purpose of providing information to visitors. While we make every effort to give nutritional information to our readers as a general guideline, we are not professional nutritionists, and the figures supplied should be regarded as educated guesses only. The nutritional information in any dish will vary depending on a variety of factors such as the brand of food purchased, natural variances in fresh ingredients, and so on.

For correct nutritional information for a dish, use your favourite nutrition calculator to estimate nutritional information based on the exact ingredients and quantities used in the recipe.

Reader Interactions

In the midst of New England’s worst winter, minds shift to any indication of summer and the return of comfortable temperatures. “When I came across this ancient Samoan recipe for baking rolls in a delicious coconut sauce, I could almost smell the tropical wind and feel the sand between my feet,” MaryJane Robbins, head baker at King Arthur Flour, remarked. In addition to being a delicious afternoon snack, these soft, supple buns also form a distinctive dessert. It’s possible to offer them for breakfast with a tropical fruit salad and chilled Mimosas if you’re feeling very daring.

Instructions

1. Use a scale to weigh your flour, or measure it by carefully spooning it into a cup and brushing any excess off the top. Knead the dough ingredients together by hand, in a stand mixer, or in a bread machine set on the dough cycle until they are smooth and elastic. It should take 5 to 7 minutes on the second speed of your stand mixer to knead the dough, and it should barely clear the sides of the bowl, with some dough adhering to the bottom. It should form a soft, smooth ball when placed in a bread machine (or by hand)
2. Place the dough in a mixing basin that has been lightly oiled. Allow the dough to rise at room temperature for about 1 hour, or until it has about doubled in mass, before covering it with plastic wrap. It may take longer for the dough to rise, especially if it has been kneaded by hand. Allow it to grow fairly puffy by giving it adequate time. Prepare a 9″ x 13″ baking sheet with cooking spray while the dough is rising. Gently deflate the dough and move it to a lightly prepared work surface. It should be divided into 12 parts. Create a rough ball out of each piece of dough by tying the dough into a very small knot at the bottom and rolling it under the palm of your hand until it is smooth
3. Place the rolls on the pan, spreading them evenly so that they don’t touch one another
4. They won’t stick together. Cover gently with plastic wrap and put aside for 45 to 60 minutes to allow the dough to rise. Preheat the oven to 350°F about halfway through the rising process
5. Make the coconut sauce during the final 20 minutes of the rising process. In a small saucepan, boil all of the sauce ingredients over medium-high heat until bubbling. Cook, stirring regularly, for 5 to 7 minutes, or until the sauce has thickened somewhat. Using an instant-read thermometer, check that the buns have reached a temperature of 190°F on the inside
6. If they haven’t, bake them for another 18 to 25 minutes. Warm the buns in the pan and serve them straight from the pan, scooping up the rich sauce with a spoon. On top of the buns, the coconut milk will create a thin, chewy skin that will taste vividly of coconut. A little bit like the crisp skin of a Christmas turkey, it’s almost too good to pass up.

Tips from our Bakers

• Do you want to have incredibly huge, buxom buns? Bake in a 9″ × 9″ square pan to produce 9 big buns
• Cool on a wire rack before serving. Would you prefer to use coconut milk powder in place of canned coconut milk if the price were the same? In place of the coconut milk, use 1 cup (113g) coconut milk powder and 1 1/4 cups (283g) water, and follow with the recipe as suggested.

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Recommended Recipes

These Coconut Buns are really delectable and savory thanks to the milky sweet filling in the center. These buttery buns are delicious warm delights that may be enjoyed at any time of day! Recipe may be printed by clicking here. Baking day is usually a thrilling experience for me. Two baking days are set for me each week, and the anticipation of the day’s “work” and, more importantly, the baked good that’s about to come out of the oven fills my eyes when I wake up in the morning of the appointed day to a delicious baked treat.

Making bread is one of my favorite pastimes, and I’ve just discovered that kneading by hand is both calming and rewarding.

Later in the day, I luxuriated in the pleasure of these coconut buns, particularly in the extremely excellent filling that adheres to the inside of the lovely bread throughout the baking process.

The dough was adapted from the recipe for Japanese Milk Buns, which are delicious and extremely soft.

Atangzhong is a starter, which is a basic mixture of milk, water, and flour that is boiled together until it forms a paste. It is used to make this dish. When you have a soft, shaggy lump of dough, combine the starter with the rest of the ingredients to make a bread dough.

Make the Bread Dough

In a large mixing basin, combine the yeast, the warm milk, and 1 tablespoon of the sugar. Allow for foaming to occur, which should take around 5 minutes. Combine the tangzhong, the remaining sugar, the melted butter, the egg, the salt, and the milk powder in a large mixing bowl. Stir in the flour until the dough forms a ball in the center of the mixing basin, about 2 minutes. It’s okay if the dough is still too moist; add a little flour on top of it at a time until it starts to come together.

Kneading the Dough

• As you knead the dough, the shaggy and sticky texture will become less sticky, and the dough will gradually become smooth. Well-kneaded dough is elastic and has the ability to be stretched thinly. The windowpane test serves as both a signal and a guarantee that the dough is properly prepared. Take a tiny bit of dough and, using your fingers, spread it outward, as if you were forming a square. The dough should be stretched so thin that the centre is translucent
• However, this is not always the case.

Allow the dough to rise in a covered basin for 60-90 minutes, or until it becomes puffy. After that, carefully punch it down and divide it into 11 equal halves. These pieces should be formed into balls and flattened using the palms of your hands to make ovals. Spoon and spread the filling into the surface until it is evenly distributed. Afterwards, roll each into logs, beginning with the long side. Close up and tuck all of the seams and loose ends under. Prepare a baking sheet coated with parchment paper and set aside for 50 minutes, lightly covered with plastic wrap or a kitchen towel to prevent them from rising too much.

Place two strips of topping at the ends of the buns on either side of the buns.

One step that should not be skipped is to brush runny honey on top of the warm buns after they have been baked.

Coconut Buns: Pointers and Tips

• To prepare the filling and topping, the butter should be extremely soft, almost to the point of being warm, before being used. Remove the butter from the refrigerator in advance
• The topping may be piped on top of the buns using a piping bag, or, if your mixture turns out to be firmer, it may be rolled in short strips against a floured surface to create strips. For runny honey, place a few tablespoons of it in a small microwave-safe saucer and heat for a few seconds at a time until it becomes runny

These buns will keep for 2-3 days at room temperature if they are kept in an airtight container. If you have leftovers, you may reheat them in the microwave for 10-15 seconds before eating them. Personally, I don’t think these coconut buns will be around for very long at all. Enjoy! If you’re looking for more bread, you’ve come to the right spot!

• Among the desserts are Japanese Milk Buns, Milk Bread, Soft and Buttery Sugar Buns, Pandesal (Filipino Bread Rolls), Chocolate Brioche, and many more.

Coconut Buns with Milky Sweet Coconut Filling

These savory buns are filled with a delectable, milky filling and topped with a buttery sweet topping that is sure to please. Preparation Time: 40 minutes Preparation time: 20 minutes Dough rise times are measured in minutes. Approximately 2hoursTotal Time3hours Servings11bunsCalories365kcal Authorsanna

For the Bread: Tangzhong

• 2 and 1/2 cups all-purpose flour
• 2 tablespoons whole milk powder
• 1/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1/2 cup whole milk heated to 105 degrees F
• 1 big egg
• 1/4 cup melted unsalted butter

For the Filling

• 6 tablespoons unsalted butter, very soft and warm
• 3 tablespoons sugar
• 3 tablespoons cake flour
• 1/4 cup milk powder
• 1/2 cup unsweetened dry coconut flakes

For the Toppings

• Cake flour, 3 tablespoons melted butter (very soft), 4 1/2 teaspoons sugar, 1 egg for brushing the buns, 4 tablespoons sweetened condensed milk for brushing the cooked buns, coconut flakes to sprinkle on top of the baked buns

1. Make the tangzhong as follows: Pour all of the ingredients into a medium saucepan and stir until the flour is completely dissolved (about 5 minutes). Melt the butter in a saucepan over medium heat, stirring constantly, until the mixture thickens into a paste. Set aside to cool in a shallow dish when you have transferred it
2. Warm milk (105-115 degrees Fahrenheit), 1 tablespoon of sugar, and the active dry yeast are combined in a large mixing dish. Allow this mixture to settle for approximately 5 minutes, or until it becomes frothy. Combine the tangzhong, powdered milk, egg, melted butter, the remaining sugar, and salt in a large mixing bowl. To combine everything, use a wooden spoon to whisk it all together. Continue to whisk until a soft, shaggy dough is created by adding the remaining flour. Even if the dough is still too moist, put a small quantity of flour on top, just enough to bring the dough together. Toss the dough out onto a floured area and knead the dough for 12-15 minutes, or until it is smooth and elastic, depending on your preference. As required, flour your hands and work area to prevent the dough from sticking together as you knead it. When you take a bit of the dough and stretch it with your fingers, the dough will become less sticky and will be able to stretch thinly. To make the dough, place it in a basin and cover it with plastic wrap, allowing it to rise for 60-90 minutes, or until it is puffy. Gently punch down the dough and divide it into 11 parts. Create balls out of the ingredients, then flatten them into an oval form using your palms. Filling: Spoon roughly 1/2 to 1 tablespoon of filling into the oval dough and distribute evenly across the surface of the dough. Begin by rolling them up from the long side. Seal the seams by pinching them together and tucking both ends under to seal the edges as well
3. Make an assembly line with the dough and place it in a big baking pan coated with parchment paper. 50 minutes should be spent letting them rise, loosely covered with plastic wrap or a clean kitchen towel. Preheat the oven to 350 degrees Fahrenheit. Using a pastry brush, paint the surface of the buns with beaten egg. Rolling tiny amounts of the topping mixture against a surface to extend them can help to shape the topping mixture into strips (or put the topping mixture in a piping bag and pipe onto the buns). Place strips of the topping at the ends of the buns on both sides of the buns. Preheat the oven to 350°F and bake for 25 minutes, or until the top is brown. Brush the cooked buns with runny honey, being careful not to get any on the strips. Sprinkle coconut flakes on top of the dish.

To Make the Filling:

1. In a medium-sized mixing bowl, combine and whisk all of the ingredients until a paste is formed

To Make the Topping:

1. In a large mixing bowl, combine all of the topping ingredients and toss until smooth

Nutritional Values Milky Sweet Coconut Filling is sandwiched between two coconut buns. Amount Per Serving (in grams) (1 piece) Caloric intake 365Calories from fat 171 percent of the daily recommended intake Fat 19g29 percent Saturated fat 12g75 percent Total fat 19g29 percent Cholesterol levels were 73 mg/24 percent. Sodium314mg14 percent Potassium154mg4 percent Carbohydrates42g14 percent Fiber 1g4 percent Sodium314mg14 percent Potassium154mg4 percent The sugar content is 14g16 percent, while the protein content is 7g14 percent.

Vitamin A530IU11 percent (ascorbic acid) Vitamin C (0.3mg0 percent) is a water-soluble vitamin. Calcium70mg The iron content is 7 percent (1.7mg9). * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Made this recipe?

Rich Coconut Buns are one of my favorite afternoon snacks from my youth, and I’ve been eating them ever since. These buns are created in a manner that is quite similar to that of scones, yet they are never referred to as such. They are just buns or coconut buns, and it makes no difference whether there are one or more than one. In high school, I took a Home Ec class where I learned how to prepare buns. When it came to mixing the fat and the dry ingredients, we utilized the rub in approach. For years, I used the creaming method to create my buns, but lately I switched back to the rub-in approach for both the butter and the dry components, and they turned out perfectly.

In the meanwhile, don’t forget to subscribe to my site so that you don’t miss out on any new recipes, and please follow me on Instagram as well.

Simple Ingredients for Rich Coconut Buns

All-purpose flour, sugar, freshly grated coconuts and loads of butter are the ingredients we use to bake buns in the traditional manner, along with baking powder and spices. Nobody loves raisins, or any other form of dried fruit, on their buns, at least not in my house. Many people enjoy sprinkling a maraschino cherry on top of their buns before baking them. This is something that no one in my family enjoys, so we simply avoid it. Whenever you’re creating your buns, feel free to incorporate raisins or currents into the mix and finish it off with a maraschino cherry on top.

Our buns, on the other hand, are rather straightforward.

Using Coconut Flakes

Prior to discovering frozen shredded coconuts at my local Asian shop, I baked my coconut buns using sweetened coconut flakes to make them more festive. It can be used to make some really excellent coconut buns. It is recommended that you use 3 12 cups of coconut flakes and pulse them in the food processor to make the texture more similar to that of grated coconut. If you are using coconut flakes, I recommend using 3 12 cups of coconut flakes and pulsing them in the food processor to make the texture more similar to that of grated coconut.

Fun for the Family

This meal is perfect for the whole family. Allow the children to assist you in massaging the lard into the dry ingredients or even scooping the buns onto the baking pan before baking. My daughter enjoyed bringing up a chair to the counter and assisting in the scooping out of them, and she really enjoys eating buns in general.

Making the Buns Vegan

Because my children have dairy allergies, I’ve been adapting as many of my recipes as I can to dairy-free or vegan versions. After my aunt (who has been vegan for decades) came last year and helped me make coconut buns with my children, I decided to change this recipe to veganism. I was inspired to make vegan coconut buns after tasting her vegan buns, which were exactly the same as the usual butter filled buns I was used to eating.

The Rich Coconut Buns Video Tutorial:

Coconut Buns with a Creamy Filling Cuisine:Caribbean Author: Preparation time: Preparation time: Time allotted: 12 to 16 buns are needed for this recipe.

All-purpose flour is mixed with grated coconut, melted butter, and sugar to create a delicious scone-like bun or biscuit.

• 2 cups all-purpose flour
• 1 cup finely shredded coconut (equivalent to 1 whole coconut) or 7 ounces coconut flakes
• 1 teaspoon baking powder
• 14 teaspoon salt
• 12 cup brown sugar
• 12 cup butter
• 2 eggs, lightly beaten
• 12 teaspoon vanilla essence
• 12 teaspoon almond extract

1. Preheat your oven to 350 degrees Fahrenheit. Add the all-purpose flour, baking powder, salt, and brown sugar to a large mixing bowl and well combine
2. With a fork or a pastry blender, chop or massage butter into the flour mixture until it is well-combined. In order to make it simpler to mix with the flour and other dry ingredients, you may grate your butter using the shred side of a cheese grater. The grated coconuts should be added after the dry ingredients and butter have been well mixed to achieve a crumbly texture. After that, whisk together the eggs, vanilla extract, and almond extract until well combined and leave aside. Afterwards, create a well in the center of the dry ingredients, and pour in the egg mixture
3. To make the dough, combine the eggs and dry ingredients together with a wooden spoon or spatula until a soft dough forms. After that, on a prepared baking sheet, divide the dough into 12 to 16 pieces, depending on the size of the buns you choose. This stage can be completed using a cookie scoop or two spoons. Then bake for 25 minutes at 350 degrees Fahrenheit. Remove the baking sheet from the oven and set it on a cooling rack to cool
4. When completely chilled, enjoy

You may use 3 12 cups of coconut flakes for the fresh or frozen shredded coconuts in this recipe. If you want a texture that is comparable to shredded coconut, pulse the coconut flakes in a food processor until they are finely ground. Check out the video instruction by clicking HERE.

The Vegan Coconut Buns Recipe:

Coconut Buns with a Vegan Twist Recipe Type: VegetarianCulinary Style: Caribbean Althea Brown is the author of this work. Preparation time:Cooking time: Time allotted: 12-16 buns are needed for this recipe. All-purpose flour is mixed with grated coconut, coconut oil, coconut milk, and sugar to create a sweet scone-like bun/biscuit that is light and fluffy.

• 2 cups all-purpose flour
• 1 cup finely shredded coconut (equivalent to 1 full coconut) or 7 ounces coconut flakes
• 12 cup brown sugar
• 12 cup coconut oil
• 14 teaspoon salt
• 12 cup coconut milk
• 1 teaspoon baking powder
• 12 teaspoon vanilla extract
• 12 teaspoon almond extract
• 2 cups all-purpose flour

1. Preheat your oven to 350 degrees Fahrenheit. Add the all-purpose flour, baking powder, salt, and brown sugar to a large mixing bowl and well combine
2. Incorporate the coconut oil into the flour mixture with a fork or by cutting/rubbing it in. In a large mixing bowl, combine all of the dry ingredients with the coconut oil until a crumbly texture forms. Add the shredded coconut and blend thoroughly. After that, combine the coconut milk with the vanilla and almond extracts and leave it aside to cool. Then, in the center of the dry ingredients, make a well and pour in the coconut milk mixture
3. Repeat. To make the dough, combine the wet components and dry ingredients with a wooden spoon or spatula until a soft dough forms. After that, on a prepared baking sheet, divide the dough into 12 to 16 scoops, depending on the size of the buns you choose. This stage can be completed using a cookie scoop or two spoons. Then bake for 30 minutes at 350 degrees Fahrenheit. Remove the baking sheet from the oven and set it on a cooling rack to cool
4. When completely chilled, enjoy

You may use 3 12 cups of coconut flakes for the fresh or frozen shredded coconuts in this recipe. If you want a texture that is comparable to shredded coconut, pulse the coconut flakes in a food processor until they are finely ground. The video tutorial may be found by clickingHERE.

Check out these other great recipes:

Disclosing Affiliate Relationships: This content includes affiliate links. As a result, if you click on one of my affiliate links and make a purchase, I will get a commission at no additional cost to you. This in no way affects my assessment of the items that have been shared with me. These are without a doubt my favorite goods to use, whether or not I receive a commission. Thank you for taking the time to read my post.

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Mason + Dixon created the photography and styling, and Ben Mims developed the recipe and styled the food. Ben Mims’ Coconut Buns are the tastiest breakfast delight available, even better than cinnamon. This recipe, which is enriched with coconut milk and oil in the dough and filled with a sweetened, toasted coconut butter, is for the serious coconut fan on your list. Make the dough and assemble the buns the night before you want to bake them for breakfast; the taste of the buns increases as they rest in the refrigerator for a long, steady rise.

Coconut Buns are a delicious treat.

• 112 cup unsweetened canned coconut milk warmed to 120°F/48°C to 130°F/54°C
• 13 cup granulated sugar
• 2 tablespoons (28 grams) unrefined coconut oil, heated
• 1 teaspoon (3 grams) kosher salt
• 1 large egg (50 grams), softly beaten 4 cups (500 grams) all-purpose flour
• 1 (0.25-ounce) package (7 grams) instant yeast
• 12 cup (25 grams) unsweetened coconut flakes
• Coconut Filling (recipe follows)
• Coconut Icing (recipe follows)
• 4 cups (500 grams) all-purpose flour
• 4 cups (500 grams) all-

1. Warm coconut milk, sugar, melted coconut oil, salt, and an egg are combined in the bowl of a stand mixer fitted with the dough hook attachment until well combined. In a small mixing bowl, combine the flour and yeast and stir until a dough forms. Mix on medium for about 8 minutes, increasing the speed to high as needed to achieve a smooth texture. Let rise in a warm, draft-free location (75°F/24°C) until it has doubled in size, approximately 112 hours
2. Cover with plastic wrap and set aside. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Spread the coconut flakes on a baking sheet and bake for about 8 minutes, stirring halfway through, until the coconut flakes are softly golden brown. Transfer the coconut to a large mixing bowl and let aside to cool fully. Bake for 13 minutes in a 13×9-inch baking pan lightly greased with butter
3. Transfer dough to a lightly floured surface and bake for another 10 minutes. Roll the dough into a rectangle 18×12 inches in size. Coconut Filling should be spread over the dough, leaving a 12-inch border on one long side. Roll the dough into a tight log, starting with the long side on the other side of the room. Trim the ends and cut the dough into 12 circles. Transfer the rounds to the prepared pan, cut side up, and wrap them tightly in plastic wrap. Refrigerate for at least 8 hours or overnight (or let rolls to rise at room temperature for 112 hours) before serving. preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius)
4. Uncover the rolls and bake until puffed and golden brown throughout, about 35 minutes Allow for a 10-minute cooling period. While the cake is still warm, drizzle it with Coconut Icing and sprinkle it with toasted coconut flakes before serving.

Coconut Cream Cheese Filling

• 227 grams unsalted butter, softened
• 12 cup (1110 grams) firmly packed light brown sugar
• 3 cups (360 grams) confectioners’ sugar, sifted
• 1 teaspoon (4 grams) coconut extract, 1 teaspoon (4 grams) vanilla extract, and 1 teaspoon (1.5 grams) kosher salt
• 1 teaspoon (4 grams) coconut extract, 1 teaspoon (4 grams) vanilla extract
• 1 teaspoon (4 grams) kosher salt
• 12 teaspoon (1.5 grams) baking powder
• 1 teaspoon (1.5 grams) baking soda
• 1

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Spread the coconut on a baking sheet and bake for about 8 minutes, stirring halfway through, until the coconut is softly golden brown. Toss the mixture into a large mixing basin and set aside to cool fully
2. Using the paddle attachment on a stand mixer fitted with a paddle attachment, cream the butter and brown sugar on medium speed until smooth, about 2 minutes. Beat in the confectioners’ sugar, extracts, and salt until the mixture is smooth. 12 cup of the filling should be set aside for the Coconut Icing. Combine the remaining filling ingredients with the toasted coconut. Until ready to use, wrap in plastic wrap to keep it fresh.

Coconut Icing is a type of icing that is made from coconut.

• The following ingredients are required: 12 cup Coconut Filling (recipe follows)
• 2 teaspoons (30 grams) unsweetened canned coconut milk

1. In a small mixing bowl, combine the Coconut Filling and coconut milk until well combined. Until ready to use, wrap in plastic wrap to keep it fresh.

Coconut Buns (Chinese Cocktail Buns) 雞尾包

My favorite Chinese bakery item is the coconut bun (also known as Chinese Cocktail Buns), which is made with coconut milk. In addition to egg tarts, swiss roll cakes, pineapple buns, wife cakes, and the list goes on, there are many other desserts. Carbohydrates are my favorite food!

WHAT ARE COCKTAIL BUNS?

It is precisely the English version of the Chinese phrase “gai mei bao,” which translates as “cocktail bun” or “cock/chicken-tail bun.” The sweet buns, along with other bakery goods such as pineapple buns, were introduced to Hong Kong in the 1950s by a bakery owner (bo lor bao). Originally, the filling for the cocktail buns was produced by combining day-old buns with sugar, as a method to prevent wasting perfectly edible buns that were still perfectly edible the next day.

Modern-day cocktail buns, on the other hand, have moved away from the traditional use of old buns in the filling.

WHAT ARE IN COCONUT COCKTAIL BUNS?

You guessed it, Coconut Cocktail Buns are on the menu. coconut! They are a baked, soft rectangular yeasted bun with a filling made up of the following ingredients: The bun itself is slightly sweet, thanks to a butter and sugar topping, as well as a sprinkle of sesame seeds, which adds a nice crunch. The buns are finished with an egg wash to make them lovely and golden brown, then a final sugar syrup glaze to give gloss and sweetness.

HOW TO MAKE COCONUT COCKTAIL BUNS

The cocktail buns are made up of four different components:

FIRST, MAKE THE COCONUT FILLING

My coconut cocktail buns have the correct ratio of filling to bun in terms of volume and density. Many recipes, I’ve discovered, have a disproportionately little quantity of filling. With this recipe, you won’t have to worry about it. Every bite will be bursting with the ideal amount of coconut flavor. Personally, I like the thin dried coconut flakes, but you may also use the bigger flakes if you prefer them. It won’t make much of a difference because we’ll blitz them up a little in a coffee grinder.

Once the coconut flakes have been crushed up (but not too finely), place them in a mixing dish with the beaten egg, sugar, butter, coconut, and vanilla essence.

For a matcha-based variant, follow these steps: Combine the matcha powder, coconut flakes, egg, sugar, butter, coconut, and vanilla essence in a mixing bowl.

Place the dish in the refrigerator for 20-30 minutes to firm up.

MAKE THE BUN DOUGH

To begin, make the tangzhong by mixing the bread flour and water in a small saucepan over medium heat. (If you don’t have bread flour on hand, all-purpose flour will suffice.) Bring the mixture to a low boil while continually whisking it until it turns gluey and paste-like. Remove the pan from the heat and set it aside to cool to room temperature. In a mixing basin, combine the warm coconut milk and the active dry yeast, stirring constantly until the mixture foams and becomes frothy. The flour, sugar, salt, egg, oil, tangzhong, and yeast mixture should be combined in a stand mixer bowl fitted with a dough hook attachment.

Transfer the dough to a lightly oiled mixing basin and allow it to double in size before using.

MAKE THE BUTTER TOPPING

In a small mixing bowl, combine the butter, cake flour, and powdered sugar to make the topping for the cake. Fill a tiny piping bag equipped with a round tip with the mixture and pipe it out. If the butter mixture begins to leak and get too warm, place it in the refrigerator for 15-20 minutes. Note: If you don’t have salted butter on hand, you may substitute unsalted butter by adding a sprinkle of salt to taste.

ASSEMBLE THE BUNS

As soon as the dough has risen to its full volume, divide it into 12 equal sections. To form a long oval about 6″ in length and 2″ in width, roll out the dough as follows: Place a bit of the coconut filling in the center of the dough, leaving a little border on each side. Repeat with the remaining dough. Make a pinching motion along the long edge seam and tuck the ends under the seam.

Place the buns on a large baking sheet that has been lined with parchment paper, seam side down. Repeat the process with the remaining ingredients. Cover the buns with a little wet towel and set them aside in a warm place to rise until they are just beginning to puff up.

BAKE THE BUNS

Preheat the oven to 350 degrees Fahrenheit. Once the buns have risen, prepare an egg wash by whisking 1 egg in a small bowl until it is smooth and creamy. Sprinkle sesame seeds on top of the buns after lightly brushing the tops of the buns with the egg wash. Squeeze two “lines” of butter topping onto the buns, about 1″ from the top and bottom edges of both the top and bottom sides. Bake the buns for 18-20 minutes at 350 degrees Fahrenheit, or until they are gently brown in color.

MAKE THE SUGAR GLAZE

In a small dish, combine 1 tablespoon of water and 1 tablespoon of sugar until well combined. Make a mental note to put it away. Using a clean pastry brush, lightly coat the tops of the buns with the sugar glaze after they have been removed from the oven. Turn off the oven and return the buns to the oven for 1-2 minutes to allow the sugar glaze to set on the buns. Remove the buns from the oven and set them on a cooling rack to cool completely before serving.

HOW TO STORE AND REHEAT COCONUT BUNS

These Coconut Buns are finest when eaten just out of the oven, while still somewhat warm. Refrigerate the buns for up to 3 days in an airtight jar at room temperature. Alternatively, you may wrap them separately and store them for up to 3 months in the freezer. Alternatively, microwave the buns for approximately 1 minute and 30 seconds, or until they are well warm.

A CHINESE BAKERY CLASSIC

Coconut flavor permeates the sweetness of these buns, which are delicate and moist. Despite the fact that it comprises several components, it is actually a pleasure to prepare at home! If you like these buns, you should try some of my other Chinese bakery-style dishes, such as:

• Matcha Pineapple Buns, Wife Cakes, Pepperoni Buns, Coconut Cream Buns, and the Perfect Swiss Roll Cake are all delicious options.

Share your experience with this dish by tagging me on Instagram @siftandSimmer or by leaving a comment/rating in the comments below. I really enjoy viewing your recreations.

Coconut Buns (Chinese Cocktail Buns)

The following is a recipe for a Chinese bakery classic: Coconut-filled buns that are soft and delicious will have you going back for more! Preparation time: 1 hourCooking time: 20 minutes 1 hour and 30 minutes of rest 2 hours and 50 minutes in total Breakfast, Dim Sum, and a Snack are on the menu. Asian and Chinese cuisines are available. Servings:12 Calories:322kcal Per Serving: When weight (metric) measures are available, use them in baking recipes to ensure accuracy and precision.

Coconut Filling:

• The following ingredients: 100g dried coconut flakes
• 80g whisked egg
• 80g granulated sugar
• 40gun melted salted butterroom temp.
• 14 teaspoon coconut essence
• 18 teaspoon vanilla extract
• And 20g matcha (optional).

Tangzhong

• 40ggranulated cane sugar
• Pinchof salt
• 1 big egg + extra for egg wash
• 40mlavochroni or vegetable oil
• 120mlcoconut milk or whole milk, warmed
• 5gactive dry yeast
• 330gall-purpose flour
• 40ggranulated cane sugar

Butter Topping:

• 1 cup cake flour
• 1 cup powdered sugar
• 3 tablespoons salted butterroom temp.

Garnish:

• Water
• 1 tablespoon granulated cane sugar
• 1 teaspoon baking soda

Make the coconut filling:

• Place the coconut flakes in a coffee grinder and pulse a few times until the flakes are finely ground. Precautions should be taken to avoid overpulsing Combine the coconut flakes, beaten egg, sugar, butter, coconut, and vanilla essence in a large mixing bowl. The following steps must be followed if you want to make a matcha version: combine the matcha powder with the coconut flakes, egg, sugar, butter, coconut, and vanilla essence
• After giving the mixture a good swirl to blend it, cover it with a lid. Place the dish in the refrigerator for 20-30 minutes to firm up. Separate the filling into 12 equal parts and set aside.

Make the bun dough:

• To begin, prepare the tangzhong by mixing 25g flour and 120ml water in a small pot
• Next, bake the tangzhong for 15 minutes at 350°F. Stir frequently at a low boil over medium heat until the mixture becomes gluey and paste-like
• Remove from heat and set aside. Immediately remove it from the heat and let it to cool to room temperature
• In a mixing dish, combine the warm coconut milk and the active dry yeast
• Let the mixture to froth and get bubbly
• Set aside. Put all of the ingredients in a stand mixer bowl fitted with a dough hook attachment and knead until the dough is glossy and elastic
• This should take around 10 minutes. Transfer the dough to a lightly oiled mixing basin, cover it, and set it aside to double in size in a warm place

Make the butter topping:

• Using a small mixing bowl, combine the butter, cake flour, and powdered sugar, and combine thoroughly. Fill a small piping bag equipped with a round tip with the mixture
• Pipe out the mixture. If the butter mixture begins to leak and get too warm, place it in the refrigerator for 15-20 minutes. Note: If you don’t have salted butter on hand, you may substitute unsalted butter and season with a touch of salt instead.

Assemble the buns:

• The dough should be divided into 12 equal sections when the dough has risen properly. Extend the dough into a long oval shape approximately 6 inches in length and 2 inches in width
• Fill the center of the dough with a piece of coconut filling, leaving a tiny border on each side of the dough
• Pinch the long edge seams together and tuck the ends in as you go
• Prepare a large baking sheet lined with parchment paper and arrange the buns on it seam-side down. Repeat the process with the remaining ingredients. Let them rise in a warm location until they are somewhat puffy, covering them with a little wet towel halfway through.

Bake the buns:

• Preheat the oven to 350 degrees Fahrenheit. Once the buns have risen, prepare an egg wash by whisking 1 egg in a small bowl until well combined. Sprinkle sesame seeds on top of each bun after lightly brushing the tops of the buns with egg wash Squeeze two “lines” of butter topping onto the buns (approximately 1 inch from the top and bottom edges of both the top and bottom borders)
• Preheat the oven to 350°F and bake the buns for 18-20 minutes, or until they are softly brown in color.

Make the sugar glaze:

• In a small dish, combine 1 tablespoon of water and 1 tablespoon of sugar until well combined. Remove from consideration
• Using a clean pastry brush, brush the sugar glaze onto the tops of each of the buns once they have been removed from the oven
• Turn off the oven and return the buns to the oven for 1-2 minutes to allow the sugar glaze to set more thoroughly. The buns should be taken out of the oven and placed on a cooling rack to cool
• Take pleasure in the freshly baked buns

calories: 322kcal|carbohydrates: 39g|protein: 5g|fat: 17g|saturated fat: 10g|trans fat: 1g|cholesterol: 13mg|sodium: 27 mg|potassium: 110 mg|fiber: 2g|sugar 13g|vitamin A 240IU|vitamin C 1 mg|calcium 17 mg|iron 2 mg|Calcium 17 mg|Iron 2 milligrams The nutritional information supplied should be regarded as approximate and should not be relied upon for accuracy. Please use your best judgment to verify that food is cooked properly and/or that it is a suitable fit for your dietary needs.

Coconut Buns Recipe

Coconut Buns Preparation time: 15-20 minutes in the oven www.odlums.ie/recipes/coconut-buns/ What you’ll need is the following:

• The ingredients are as follows: 225g/8oz Odlums Cream Plain Flour, a pinch of salt, 1 teaspoon Odlums Baking Powder, 75g/3oz Butter or Margarine, 75g/3oz Shamrock Golden Caster Sugar, 50g/2oz Shamrock Desiccated Coconut, 1 egg, beaten, 150ml/14% milk, and 1 teaspoon Odlums Baking Powder.

To Decorate

• Fruitfield Raspberry Jam
• Shamrock Desiccated Coconut
• Extra Shamrock Desiccated Coconut

1. Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit/gas mark 6. 6. Lightly oil two baking pans that are flat
2. In a large mixing basin, whisk together the flour, salt, and baking powder
3. Toss the ingredients with the butter or margarine until it resembles coarse breadcrumbs. Combine the sugar and coconut in a large mixing bowl. With the egg and milk, combine until a firm consistency is achieved. Drop dessertspoonfuls of the mixture into the prepared muffin pans, making sure to spread them out evenly. This recipe makes approximately 12 servings. Bake for 15-20 minutes, or until the cake has risen and turned golden brown. Remove the buns from the oven and place them on a wire cooling rack to cool. To finish, brush the top with jam and roll it in additional coconut

Every baked good has a story behind it.

What you need:

• The ingredients are as follows: 225g/8oz Odlums Cream Plain Flour, a pinch of salt, 1 teaspoon Odlums Baking Powder, 75g/3oz Butter or Margarine, 75g/3oz Shamrock Golden Caster Sugar, 50g/2oz Shamrock Desiccated Coconut, 1 egg, beaten, 150ml/14% milk, and 1 teaspoon Odlums Baking Powder.

To Decorate

• Fruitfield Raspberry Jam
• Shamrock Desiccated Coconut
• Extra Shamrock Desiccated Coconut

How to:

1. Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit/gas mark 6. 6. Lightly oil two baking pans that are flat
2. In a large mixing basin, whisk together the flour, salt, and baking powder
3. Toss the ingredients with the butter or margarine until it resembles coarse breadcrumbs. Combine the sugar and coconut in a large mixing bowl. With the egg and milk, combine until a firm consistency is achieved. Drop dessertspoonfuls of the mixture into the prepared muffin pans, making sure to spread them out evenly. This recipe makes approximately 12 servings. Bake for 15-20 minutes, or until the cake has risen and turned golden brown. Remove the buns from the oven and place them on a wire cooling rack to cool. To finish, brush the top with jam and roll it in additional coconut