Coconut Cream Buns
Soft, fluffy, and lightly sweet, these Coconut Cream Buns are filled with a luscious coconut cream and finished with a buttery coating of desiccated coconut. They have a pillowy yeast-bread center, a delicate coconut crust, and a rich creamy filling in every bite.
Perfect for breakfast, afternoon tea, dessert, or whenever you want a bakery-style treat at home.
Recipe Information
- Prep Time: 30 minutes
- Rise Time: 1½–2 hours
- Bake Time: 15–18 minutes
- Cooling Time: 20 minutes
- Total Time: About 2½ hours
- Yield: 8 buns
- Difficulty: Intermediate
- Oven Temperature: 350°F (175°C)
Ingredients
For the Buns
- 300 g all-purpose flour
- 40 g granulated sugar
- 5 g instant yeast
- 3 g salt
- 1 large egg, room temperature
- 150 ml warm milk
- 35 g unsalted butter, softened
For the Coconut Coating
- 80 g desiccated coconut
- 30 g unsalted butter, melted
For the Coconut Cream Filling
- 200 ml heavy whipping cream, cold
- 100 g cream cheese, softened
- 50 g powdered sugar
- ½ tsp vanilla extract
- ½ tsp coconut extract, optional
- 40 g desiccated coconut
- Pinch of salt
Instructions
1. Make the Dough
In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.
Add the warm milk and egg. Mix until a shaggy dough forms.
Add the softened butter and knead until fully incorporated.
Transfer the dough to a lightly floured work surface and knead for 8–10 minutes, until smooth, soft, and elastic.
The dough should feel slightly tacky but should not be wet or sticky.
2. First Rise
Shape the dough into a ball and place it in a lightly greased bowl.
Cover with plastic wrap or a clean kitchen towel.
Leave in a warm, draft-free place for approximately 1–1½ hours, or until doubled in size.
3. Divide and Shape
Gently press the dough down to release excess air.
Divide it into 8 equal pieces.
Roll each piece into a smooth ball, pulling the edges underneath to create a neat surface.
Place the buns on a parchment-lined baking sheet, leaving space between them.
Cover loosely and allow them to rise again for 30–45 minutes, or until noticeably puffy.
4. Prepare the Coconut Coating
While the buns are rising, place the desiccated coconut in a shallow bowl.
Keep the melted butter in a separate small bowl.
The butter will be brushed onto the baked buns before coating them with coconut.
5. Bake the Buns
Preheat the oven to 350°F (175°C).
Bake the risen buns for 15–18 minutes, or until lightly golden on top.
Do not overbake—the buns should remain soft and fluffy.
Remove from the oven and allow them to cool for about 10–15 minutes.
6. Make the Coconut Cream Filling
Beat the softened cream cheese and powdered sugar together until completely smooth.
Add the vanilla, coconut extract if using, and a pinch of salt.
In a separate bowl, whip the cold heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Fold in the desiccated coconut.
Continue folding until you have a thick, fluffy coconut cream.
Transfer the filling to a piping bag fitted with a medium round tip.
Refrigerate while the buns finish cooling.
7. Coat the Buns
Brush each slightly warm bun lightly with melted butter.
Immediately roll or press the bun into the desiccated coconut, coating the surface evenly.
For a thicker coconut coating, brush with a little more butter and coat a second time.
8. Fill the Buns
Once the buns are cool enough to handle, use a small knife or piping tip to make a hole in the side or bottom of each bun.
Insert the piping bag and fill generously with coconut cream.
Avoid overfilling—the cream should be generous but remain inside the bun.
For a bakery-style finish, pipe a small swirl of coconut cream on top and sprinkle with additional coconut.
Chef’s Tips
Don’t Overheat the Milk
The milk should be warm rather than hot. Very hot milk can damage the yeast.
Knead Until Smooth
Proper kneading develops the gluten needed for soft, fluffy buns. The finished dough should stretch without immediately tearing.
Don’t Overbake
These buns are best when they’re pale golden and soft. Too much baking will make the bread dry.
Cool Before Filling
Allow the buns to cool sufficiently before piping in the cream. Filling very hot buns can cause the cream to melt.
Use Cold Cream
For the fluffiest filling, use heavy cream straight from the refrigerator and chill the bowl if your kitchen is warm.
Coconut Cream Filling Variation
For an even more coconut-forward filling, replace 50 ml of the heavy cream with 50 ml full-fat coconut milk.
Alternatively, add 2 tbsp toasted coconut to the filling for extra texture and flavor.
Toasted Coconut Version
For deeper coconut flavor, toast the desiccated coconut before using it.
Spread it on a baking sheet and bake at 325°F (165°C) for 5–8 minutes, stirring once or twice, until lightly golden.
Allow it to cool completely before coating the buns.
Make-Ahead Instructions
The buns can be baked a day ahead.
Store the unfilled buns tightly covered at room temperature.
Prepare the coconut cream filling and refrigerate it separately.
Fill and coat the buns shortly before serving for the freshest texture.
Storage
Because the filling contains dairy, store filled buns in the refrigerator.
Keep them in an airtight container for up to 3 days.
For the best texture, let them sit at room temperature for 10–15 minutes before serving.
Freezing
Freeze the unfilled buns for up to 2 months.
Cool completely, wrap individually, and place in a freezer-safe bag or container.
Thaw at room temperature, then warm gently before coating and filling.
The cream filling is best made fresh rather than frozen.
Serving Suggestions
These coconut buns are delicious with:
- Coffee or espresso
- Black tea
- Chai tea
- Hot chocolate
- Iced coffee
- Fresh tropical fruit
- A drizzle of melted white chocolate
The Final Result
These Coconut Cream Buns are wonderfully soft and pillowy, with a buttery coconut exterior and a rich, cloud-like coconut cream center. The combination of fluffy sweet bread, fragrant coconut, and creamy filling makes them taste like something straight from a beautiful neighborhood bakery.