Coconut Buns Recipe – Soft Indian-Style Sweet Rolls with Coconut Glaze

Last Updated on 3 months by Neha Deshmukh

Coconut Buns Recipe – Soft Indian-Style Sweet Rolls with Coconut Glaze

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good, soft bun. I’m so excited to share my recipe for these incredibly delicious Coconut Buns. They’re inspired by the sweet breads you find in many Indian bakeries, but with a generous dose of coconut flavor that takes them over the top. I first made these for a family brunch, and they were gone in minutes! Get ready to bake something truly special.

Why You’ll Love This Recipe

These aren’t just any buns. They’re unbelievably soft, thanks to a special flour blend and a good rise. The coconut glaze is the star – it’s sweet, fragrant, and makes these buns utterly irresistible. Plus, they’re perfect for a weekend treat, a festive occasion, or just when you need a little something to brighten your day. Honestly, the aroma while they bake is worth making them alone!

Ingredients

Here’s what you’ll need to create these delightful coconut buns:

• 1 cup Bread flour (approx. 120g)
• 1 cup All-purpose flour (approx. 125g)
• 1 teaspoon Instant yeast (approx. 3g)
• 2 tablespoon Sugar (approx. 25g)
• 1 teaspoon Salt (approx. 6g)
• ½ cup Warm Milk (approx. 120ml)
• 1 tablespoon Water (approx. 15ml)
• 1 tablespoon Butter (approx. 14g)
• 2 tablespoon Sweetened coconut (approx. 15g)
• ½ cup Thick coconut milk (approx. 120ml)
• ½ cup Water (approx. 120ml)
• 3 tablespoon Confectioners sugar or powdered sugar (approx. 30g)

Ingredient Notes

Let’s talk ingredients! A few things will really make these buns shine:

• Coconut Milk: Don’t skimp on the coconut milk! Using a thick coconut milk for the glaze is key to getting that rich, creamy flavor and beautiful sheen. The canned kind works best.
• Flour Blend: I love using a mix of bread flour and all-purpose flour. The bread flour gives the buns a lovely chew, while the all-purpose keeps them soft. You can use all all-purpose if you don’t have bread flour, but the texture will be slightly different.
• Yeast Type: I’ve written the recipe to work with both instant and active dry yeast. If you’re using active dry yeast, you’ll need to “proof” it first – that means dissolving it in the warm milk with a little sugar to make sure it’s alive and bubbly. Instant yeast can be added directly to the dry ingredients.

Step-By-Step Instructions

Alright, let’s get baking!

1. Activate the Yeast (if needed): If you’re using active dry yeast, start by proofing it. Warm the milk in the microwave until it’s lukewarm (not hot!). Add the sugar and yeast, and let it sit for about 5-10 minutes until it gets foamy. If using instant yeast, skip this step.
2. Melt the Butter: While the yeast is doing its thing, warm the milk again and add the butter. Let it melt completely and set aside.
3. Combine Dry Ingredients: In the bowl of a stand mixer (or a large bowl if you’re kneading by hand), combine the bread flour, all-purpose flour, yeast, sugar, and salt.
4. Add Wet Ingredients: Gradually add the milk mixture and water to the dry ingredients. Knead with the dough hook (or by hand) until a smooth, elastic dough forms. This will take about 5-7 minutes in a stand mixer, or 8-10 minutes by hand.
5. First Rise: Transfer the dough to a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 90 minutes, or until doubled in size.
6. Shape the Buns: Gently punch down the dough to release the air. Divide it into 8 equal pieces and shape each piece into a ball. Place the balls in a greased 8×8 inch baking pan.
7. Second Rise: Cover the pan and let the buns rise again for another hour. They should be puffy and almost touching.
8. Make the Glaze: While the buns are rising, prepare the coconut glaze. In a small bowl, whisk together the coconut milk, water, and powdered sugar until smooth.
9. Bake & Glaze: Preheat your oven to 350°F (175°C). Pour the coconut glaze evenly over the risen buns, then sprinkle with sweetened coconut. Bake for 30 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
10. Serve: Let the buns cool slightly before serving warm, with the coconut glaze facing up!

Expert Tips

• Warm Milk is Key: Make sure your milk is warm, but not hot! Hot milk will kill the yeast.
• Don’t Overbake: Overbaked buns will be dry. Keep a close eye on them during the last few minutes of baking.
• Gentle Handling: Be gentle when shaping the buns. You want to keep all that lovely air inside!

Variations

• Cardamom Kiss: My friend Priya loves adding ½ teaspoon of ground cardamom to the dough for a warm, fragrant twist. It’s amazing.
• Chocolate Coconut: A drizzle of melted dark chocolate over the glaze? Yes, please!
• Nutty Delight: Add a handful of chopped walnuts or pecans to the dough for extra texture and flavor.

Vegan Adaptation

To make these buns vegan, simply substitute the butter with a vegan butter alternative and use plant-based milk for both the dough and the glaze. Coconut milk works beautifully in the glaze, so no changes needed there!

Gluten-Free Adaptation

For a gluten-free version, you’ll need to swap out the wheat flours. I recommend using a 1:1 gluten-free baking flour blend that contains xanthan gum. Bob’s Red Mill 1-to-1 Gluten Free Baking Flour is a good option. Be aware that the texture will be slightly different – gluten-free buns tend to be a bit more crumbly.

Spice Level

These buns are traditionally not spicy at all. They’re all about that sweet coconut flavor! However, as mentioned above, a little cardamom can add a lovely warmth.

Festival Adaptations

These buns are perfect for Christmas morning, a festive brunch, or any special occasion. They’re especially popular during Diwali in some Indian families!

Serving Suggestions

Serve these buns warm with a cup of chai or coffee. They’re also delicious with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Reheat gently in the oven or microwave.

FAQs

What type of flour is best for these buns?

A blend of bread flour and all-purpose flour gives the best texture. But all-purpose flour will work in a pinch!

Can I make these buns ahead of time?

You can prepare the dough ahead of time and let it rise slowly in the refrigerator overnight. Just bring it to room temperature before shaping and baking.

How do I know when the buns are fully baked?

The buns should be golden brown and the internal temperature should reach 190°F (88°C).

What can I substitute for coconut milk in the glaze?

You can use regular milk or cream, but the coconut flavor will be lost. A little coconut extract can help, but it won’t be quite the same.

Can I freeze these coconut buns?

Yes! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag.

Enjoy baking (and eating!) these delicious Coconut Buns. I hope they bring a little sweetness to your day!