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1
Put 150g of creamed coconut into your measuring jug filled with 300ml of freshly boiled water and stir until its dissolved, then stir in the sugar and salt.
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2
In a large mixing bowl mix the flour and yeast together and make a well in the centre.
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3
Pour the coconut mixture and the beaten egg into the well and stir the mixture together to form a ball of dough.
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4
Tip: make sure the temperature is blood heat.
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5
You may need to add a little extra liquid if the mixture is too dry.
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6
Turn out the dough onto a lightly floured worktop and knead for at least 10-15 minutes until you have a smooth, soft, springy and stretchy ball of dough.
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7
Place in a clean lightly greased large bowl and cover with cling film, put in a warm place for at least 1-1 1/2 hours to prove (by which time it should have doubled in size).
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8
Make the filling by mixing all the ingredients together until all combined.
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9
When the dough has proved you need to tip it out and gently flatten and stretch it out into a rectangle approximately 30cmx20cm.
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10
Preheat the oven to 190C/gas mark 5.
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11
Spread the buttery coconut filling all over the dough then roll up like a Swiss-roll as tightly and evenly as possible from the long side into a long sausage.
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12
Trim off each end then slice the sausage into 12 even pieces.
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13
Use a little extra butter to grease your muffin tin then pop a bun in each (so you can see the spiral).
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14
Lightly cover with cling film and put back in your warm place again to prove for a further 30-45 minutes.
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15
Bake your try of buns for 25-30 minutes until, risen and golden.
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16
Make the icing by dissolving the 50g of creamed coconut in 100ml of boiled water in your measuring jug, then pour this into a bowl with the icing sugar and whisk together.
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17
Turn your buns out onto a wire rack and then pour or brush over the icing glaze whilst still warm.
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18
Tip: place some baking parchment underneath to catch any drips.
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19
Enjoy warm or cool.
