Introduction

Coconut Cream Buns are soft, pillowy homemade delights filled with luscious whipped coconut cream. These decadent treats combine a fluffy bread bun with a sweet coconut filling, perfect for any occasion.

Coconut Cream Buns: Decadent Homemade Delights Recipe - Recipe Image

Ingredients

300 g bread flour
140 ml whole milk
7 g active dry yeast
30 g sugar
5 g salt
80 g sweetened condensed milk
4 tablespoons unsalted butter, melted
1 large egg
1 egg beaten, for egg wash
1 tablespoon granulated sugar
1 tablespoon boiling water
2 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 teaspoon salt
1/4 cup unsweetened desiccated coconut

Instructions

Step 1: Warm the milk to about 100-110°F (38°C). Stir in a pinch of sugar and the active dry yeast. Let it sit for 5 minutes until bubbles form, indicating the yeast is active.
Step 2: In a mixer bowl, combine bread flour, sugar, salt, sweetened condensed milk, melted butter, and 1 large egg. Mix well.
Step 3: Pour the activated yeast mixture into the bowl with dry ingredients. Mix until combined. Cover with plastic wrap and let rest for 20 minutes.
Step 4: Using a dough hook, knead the dough on low speed, increasing gradually to speed 8, for 10 to 12 minutes.
Step 5: Grease a bowl with oil, place the dough inside, cover with plastic wrap, and let it rise in a warm place for about 1 hour until doubled in size.
Step 6: Line a 13” x 9” baking pan with parchment paper. Punch down the dough and transfer to a lightly oiled surface. Divide into 10 pieces.
Step 7: Roll each piece into a ball. Cover with plastic wrap and let rest for 35 to 45 minutes.
Step 8: Preheat oven to 350°F (176°C).
Step 9: Whisk the beaten egg for egg wash and brush the tops of the buns gently.
Step 10: Bake buns for about 18 minutes, until golden brown. Let cool while preparing the filling.
Step 11: Combine 1 tablespoon sugar and 1 tablespoon boiling water in a small bowl, stirring until dissolved to make a syrup.
Step 12: In a mixer, whip heavy cream, vanilla extract, powdered sugar, and salt until medium-stiff peaks form.
Step 13: Slice cooled buns in half horizontally and brush the insides with syrup. Sprinkle with desiccated coconut.
Step 14: Using a piping bag, fill each bun with whipped cream in an ‘S’ shape for a decorative look.
Step 15: Serve immediately or store as directed below.

Tips & Variations

Use warm milk—not hot—to activate yeast without killing it.
For extra coconut flavor, fold some toasted shredded coconut into the whipped cream.
Replace sweetened condensed milk with coconut condensed milk for a stronger coconut taste.
Ensure the dough is kneaded well for the softest texture.

Storage

Store the assembled buns in an airtight container in the refrigerator for up to 2 days. For best texture, let them come to room temperature before serving. The whipped cream filling may not freeze well, so avoid freezing the filled buns.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and baking.

What if I don’t have desiccated coconut?

You can substitute with finely shredded coconut or toasted coconut flakes for added texture and flavor.

Coconut Cream Buns: Decadent Homemade Delights Recipe

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★★★★★

4.7 from 133 reviews

These Coconut Cream Buns are soft, pillowy homemade bread buns filled with luscious whipped coconut cream and topped with desiccated coconut. Combining a lightly sweetened, buttery dough with a rich and creamy filling, these buns offer a perfect balance of texture and flavor, ideal for a decadent snack or dessert that everyone will love.

Author: Nora
Prep Time: 35 minutes
Cook Time: 18 minutes
Total Time: 1 hour 53 minutes
Yield: 10 buns 1x
Category: Dessert
Method: Baking
Cuisine: Western / Asian Fusion
Diet: Vegetarian

Ingredients

Scale

Dough Ingredients

300 g bread flour
140 ml whole milk, warmed
7 g active dry yeast
30 g sugar
5 g salt
80 g sweetened condensed milk
4 tablespoons unsalted butter, melted
1 large egg

Topping and Glaze

1 egg, beaten (for egg wash)
1 tablespoon granulated sugar
1 tablespoon boiling water
1/4 cup unsweetened desiccated coconut

Whipped Cream Filling

2 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 teaspoon salt

Instructions

Warm the Milk: Gently warm the milk to about 100-110°F (38°C). Stir in a pinch of sugar and the active dry yeast. Let it sit for 5 minutes until bubbles form, indicating the yeast is active.
Combine Ingredients: In a mixing bowl, add bread flour, sugar, salt, sweetened condensed milk, melted butter, and 1 large egg. Mix until well combined.
Mix with Yeast: Pour the activated yeast mixture into the bowl with the other ingredients and mix until combined. Cover with plastic wrap and let rest for 20 minutes to rise slightly.
Knead the Dough: Using a mixer fitted with a dough hook, knead the dough on low speed, gradually increasing to speed 8, for 10 to 12 minutes until smooth and elastic.
First Rise: Grease a bowl with oil, place the kneaded dough inside, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
Prepare the Baking Pan: Line a 13” x 9” baking pan with parchment paper. Punch down the dough, transfer to a lightly oiled surface, and divide into 10 equal pieces.
Shape the Buns: Roll each piece into a smooth ball. Cover with plastic wrap and let rest for 35 to 45 minutes for a second rise.
Preheat the Oven: Preheat the oven to 350°F (176°C) while the buns are resting.
Prepare Egg Wash: Whisk the beaten egg and brush it over the tops of the dough balls for a golden finish.
Bake the Buns: Place the pan in the oven and bake for about 18 minutes or until golden brown. Remove and allow to cool while preparing the cream filling.
Make the Syrup: Dissolve 1 tablespoon granulated sugar in 1 tablespoon boiling water to create a syrup.
Whip the Cream: In a mixer bowl, combine heavy cream, vanilla extract, powdered sugar, and salt. Whip until medium-stiff peaks form.
Assemble the Buns: Slice cooled buns horizontally, brush the insides with syrup, and sprinkle with unsweetened desiccated coconut.
Fill with Cream: Using a piping bag, fill each bun with the whipped cream in an ‘S’ shape for a whimsical look.
Serve and Enjoy: Serve immediately or store in an airtight container for freshness.

Notes

Ensure the yeast is fresh and the milk temperature is correct to activate fermentation properly.
You can substitute bread flour with all-purpose flour, but the texture may be slightly less chewy.
For a dairy-free option, substitute whole milk and heavy cream with plant-based alternatives and choose a vegan unsalted butter.
The syrup brush adds moisture and enhances sweetness inside the buns.
Do not overwhip the cream; medium-stiff peaks create a stable yet fluffy filling.
Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: Coconut cream buns, homemade buns, whipped cream filling, soft bread buns, sweet buns, dessert buns, coconut dessert