Coconut Bun/Bread Recipe

Name: Coconut Bun/Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups bread flour; ½ cup bread flour, for kneading; 4 tablespoons sugar; 1 ½ teaspoons yeast; ¼ cup water; 1 teaspoon sugar; ½ cup milk (microwave for 20 sec.); ¼ cup butter (melted); ½ teaspoon salt; 1 egg; 1 cup unsweetened flaked coconut; ⅓ cup brown sugar; ½ cup water; 1 tablespoon flour; 1 tablespoon butter or 1 tablespoon margarine

Servings: persons

2 ½ cups bread flour
½ cup bread flour, for kneading
4 tablespoons sugar
1 ½ teaspoons yeast
¼ cup water
1 teaspoon sugar
½ cup milk (microwave for 20 sec.)
¼ cup butter (melted)
½ teaspoon salt
1 egg
1 cup unsweetened flaked coconut
⅓ cup brown sugar
½ cup water
1 tablespoon flour
1 tablespoon butter or 1 tablespoon margarine

1
mix yeast with the 1/4 cup warm water with 1 tsp sugar let stand for 5 minutes till foamy.
2
(yeast mixture).
3
in another bowl mix milk and and melted butter.
4
(butter/milk mixture).
5
slowly pour half of the milk/butter mixture to the yeast mixture continue beating.
6
add the flour ,alternate with milk/butter mixture.
7
set aside (1/2 cup flour for shaping the dough).
8
then add 4 tbs sugar beat for 1 minute then last the salt.
9
beat till smooth 2 to 3 minutes.
10
put on oil bowl and cover with cloth.
11
let rise for 1 hour till double bulk.
12
after 1 hour punch down the dough shape into balls( this dough is very sticky u can use now the 1/2 cup flour for shaping) and filled with coconut filling.
13
i use 2 tbs spoon.
14
let rise for another 30 minutes to 40 minutes till double bulk.
15
bake for F350 for 30 minutes before baking brush with egg wash (egg wash 1 egg+tbs water or milk+butter).
16
COCONUT FILLING.
17
boil water and sugar in a saucepan.
18
add the flour until dissolve.
19
add the coconut flakes cook until little dry( not too dry ok).
20
then add margarine or butter.

652

kcal

Calories

Fat

104

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.

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 15 ingredients. The key ingredients include: 2 ½ cups bread flour, ½ cup bread flour, for kneading, 4 tablespoons sugar, 1 ½ teaspoons yeast, and more.

Yes, Coconut Bun/Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Bun/Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions