Coconut Buns with Cream Recipe
Craving a sweet treat that’s soft, creamy, and totally tropical? These Coconut Buns with Cream are your jam. Fluffy buns coated with sweet condensed milk and coconut, stuffed with a dreamy mascarpone cream—it’s like a vacation in every bite. Perfect for dessert lovers in the UK, US, or Australia. Let’s whip up this easy homemade bread recipe! Want more sweet vibes? Check out our Pistachio Long Donuts or Coconut Macaroons.
Coconut Buns with Cream, soft rolls filled with mascarpone cream and coated with coconut, perfect for a sweet treat
Ingredients for the Dough
The dough’s super soft with a hint of coconut flavor. Here’s what you need:
- 100 ml lukewarm coconut milk – adds tropical vibes.
- 160 ml lukewarm milk – for extra richness.
- 9 g instant yeast – makes the buns rise.
- 25 g white caster sugar – sweetens it up.
- 16 g vanilla sugar (2 tbsp, or 1.5 tsp vanilla extract) – for cozy flavor.
- 1 medium egg – for structure.
- 50 ml sunflower oil – keeps it soft.
- 500 g all-purpose flour – the dough’s backbone.
- 5 g salt (⅚ tsp) – balances the sweetness.
Topping
For that golden, glossy finish:
- 1 beaten egg – for a shiny egg wash.
Coating
This makes the buns extra coconutty and sweet:
- 50 g condensed milk – for sticky sweetness.
- 100 g grated coconut – for that tropical crunch.
Cream Filling
The creamy filling is what makes these buns next-level:
- 250 g mascarpone – rich and creamy.
- 50 g condensed milk – adds sweetness.
- 8 g vanilla sugar (1 sachet) – for flavor.
- 16 g whipped cream stabilizer (2 tbsp, or 1 tbsp cornstarch) – keeps the cream firm.
- 250 ml heavy cream – for a light, whipped texture.
How to Make Coconut Buns with Cream
Ready to bake these bad boys? It’s super easy. Here’s the step-by-step:
- Start the dough: In a deep bowl, mix 100 ml lukewarm coconut milk, 160 ml lukewarm milk, 9 g instant yeast, 25 g white caster sugar, and 16 g vanilla sugar (or 1.5 tsp vanilla extract). Let it rest for 5 minutes until bubbly.
- Add wet and dry ingredients: Add 1 egg and 50 ml sunflower oil, mixing until combined. Then add 500 g flour and 5 g salt. Knead for 10–12 minutes until the dough’s smooth and elastic.
- Let it rise: Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.
- Shape the buns: Deflate the dough and divide it into 14 equal pieces (about 60 g each). Shape into balls.
- Second rise: Place the balls on a parchment-lined baking tray. Brush with a beaten egg and let them rise for 30 minutes, or until doubled.
- Bake: Bake in a preheated oven at 190°C (375°F) for 10–12 minutes until golden. Cover with a clean tea towel right after baking to keep them soft.
- Add the coating: Brush the warm buns with 50 g condensed milk and sprinkle with 100 g grated coconut.
- Make the cream: In a deep bowl, mix 250 g mascarpone, 50 g condensed milk, 8 g vanilla sugar, and 16 g whipped cream stabilizer (or 1 tbsp cornstarch) for 1 minute. Gradually add 250 ml heavy cream and whip until firm. Transfer to a piping bag with a nozzle.
- Fill the buns: Let the buns cool slightly, then cut them horizontally and pipe a layer of cream inside.
Why These Coconut Buns Are a Must-Try
These Coconut Buns with Cream are straight-up dreamy—soft, fluffy buns with a sweet coconut coating and a creamy filling that’s pure bliss. They’re perfect for breakfast, dessert, or a sweet snack. The tropical coconut vibe makes ‘em a hit for any occasion.
Tips for Perfect Coconut Buns
Wanna make these buns legit perfect? Here’s the deal:
- Use lukewarm milk (not hot!) to avoid killing the yeast.
- Let the dough rise in a warm spot, like an oven with the light on, for best results.
- Whip the cream filling until firm to hold its shape when piped.
- Serve the buns the same day for max freshness, especially with the cream.
Frequently Asked Questions
What are Coconut Buns with Cream?
Coconut Buns with Cream are soft, fluffy bread rolls coated with condensed milk and grated coconut, filled with a rich mascarpone cream.
How long does it take to make Coconut Buns with Cream?
Prep and baking take about 2 hours, including dough rising time and preparing the cream.
Can I use store-bought dough for Coconut Buns?
Yes, store-bought dough can save time, but homemade dough gives a softer, fresher texture.
How do I store Coconut Buns with Cream?
Store in an airtight container in the fridge for up to 3 days due to the cream filling.
Wrapping It Up
These Coconut Buns with Cream are a total game-changer—soft, sweet, and packed with tropical flavor. Whether you’re in the UK, US, or Australia, they’re a killer treat for any time of day. Give ‘em a try and let us know how they turn out in the comments! Want more sweet treats? Check out our dessert recipes.
