Coconut and cardamom sweet buns recipe

Name: Coconut and cardamom sweet buns recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g (5.3oz) creamed coconut; 200 ml (7fl oz) freshly boiled water; 300 g (10.6oz) strong white bread flour; 1 sachet fast action yeast; 3 tbsp golden caster sugar; 1 free range egg, lightly beaten; 1 tsp salt; 100 ml (3.5fl oz) coconut cream; 100 g (3.5oz) light muscavado sugar; 100 g (3.5oz) desiccated coconut; 1 tbsp cinnamon; 6 cardamom pods, crushed, green outers removed and seeds ground in a mortar and pestle; 175 g (6.2oz) soft unsalted butter; 50 g (1.8oz) creamed coconut; 100 ml (3.5fl oz) freshly boiled water; 300 g (10.6oz) icing sugar

Servings: persons

150 g (5.3oz) creamed coconut
200 ml (7fl oz) freshly boiled water
300 g (10.6oz) strong white bread flour
1 sachet fast action yeast
3 tbsp golden caster sugar
1 free range egg, lightly beaten
1 tsp salt
100 ml (3.5fl oz) coconut cream
100 g (3.5oz) light muscavado sugar
100 g (3.5oz) desiccated coconut
1 tbsp cinnamon
6 cardamom pods, crushed, green outers removed and seeds ground in a mortar and pestle
175 g (6.2oz) soft unsalted butter
50 g (1.8oz) creamed coconut
100 ml (3.5fl oz) freshly boiled water
300 g (10.6oz) icing sugar

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.
2
In a large mixing bowl mix the flour and yeast together and make a well in the centre.
3
Pour the coconut mixture and the beaten egg into the well and stir the mixture together to form a ball of dough.
4
Tip: make sure the temperature is blood heat.
5
You may need to add a little extra liquid if the mixture is too dry.
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.
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).
8
Make the filling by mixing all the ingredients together until all combined.
9
When the dough has proved you need to tip it out and gently flatten and stretch it out into a rectangle approximately 30cmx20cm.
10
Preheat the oven to 190C/gas mark 5.
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.
12
Trim off each end then slice the sausage into 12 even pieces.
13
Use a little extra butter to grease your muffin tin then pop a bun in each (so you can see the spiral).
14
Lightly cover with cling film and put back in your warm place again to prove for a further 30-45 minutes.
15
Bake your try of buns for 25-30 minutes until, risen and golden.
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.
17
Turn your buns out onto a wire rack and then pour or brush over the icing glaze whilst still warm.
18
Tip: place some baking parchment underneath to catch any drips.
19
Enjoy warm or cool.

1982

kcal

Calories

141

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 150 g (5.3oz) creamed coconut, 200 ml (7fl oz) freshly boiled water, 300 g (10.6oz) strong white bread flour, 1 sachet fast action yeast, and more.

Yes, Coconut and cardamom sweet buns recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!