Around The World In Sweets Tour · Breads & Rolls · Holidays · Summer Recipes

Coconut Sweet Buns

There is SO much that you can do with coconut it’s crazy! 😁 First of all, coconut is so popular all over the world I couldn’t even believe it myself just how many ways it can be infused into dishes and secondly, the variety of which coconut comes in is plenty which makes it so much fun to bake with πŸ˜‰

This is my new favourite bun 😍 suuuuper fluffy, soft, buttery and tender buns stuffed with a sweet coconut filling and glazed with syrup….crazy I tell ya! πŸ˜‹πŸ˜‹

I had never heard of these buns before but when I was browsing the internet for I can’t even remember what, I found that there were many different versions of these coconut buns made all over Asia. I was very intrigued and jumped at the chance to try them. I fell sooo in love and so I present to you the next addition to my world tour, these Chinese inspired coconut sweet buns ❀️

They are very easy to make and start with a super fluffy and soft dinner roll recipe. I’ve actually shared this base recipe already a couple of times,Β here andΒ here and figured this was the best place to start. You just make the dinner roll recipe and stuff with the filling then roll, rise and bake πŸ˜‰


The filling is basically just some coconut and sugar with a little egg yolk to bind everything together. Little bit of butter and splash of vanilla because everything in life is good with a little bit of butter and a splash of vanilla right! ❀️

Once these guys are out of the oven you can either just brush some butter on top or go the extra step and gently glaze with a simple syrup. This just adds a little more sweetness and tenderness and I wanted to be as authentic as possible so I went ahead and added it to my buns πŸ˜‰

I can’t wait to make these buns again and I’m sure that you and your family are going to love them too! ❀️❀️

Check out my other Around the world in sweets tour recipes.


Sweet Coconut Buns

Makes 16 buns.


For the buns

  • 3/4 cup (180mls) warm water
  • 2 teaspoons instant yeast
  • 2/3 cup (160mls) milk
  • 1/3 cup (65gm) sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons softened butter
  • 3 1/2 – 4 1/4 cups (420 – 520gms) all-purpose flour
  • 1 1/4 teaspoon salt

For the filling

  • 2 egg yolks
  • 4 tablespoons melted butter
  • 3/4 cup desiccated coconut
  • 6 tablespoons sugar
  • 1/4 teaspoon vanilla
  • Tiny pinch of salt

For the syrup

  • 2 tablespoons sugar + 1 1/2 teaspoons water, heat together until melted and combined


  1. Preheat oven to the lowest temperature.
  2. In a bowl, add 1/4 cup warm water with the yeast and 2 teaspoons of sugar. Rest for a few minutes until it starts to bubble. Add in the rest of the water, sugar, milk and butter.
  3. Whisk the flour and salt together and add 1/2 cup flour into the liquids. Whisk it smooth. Add in the rest of the flour until a soft dough forms. Knead dough for about 10 minutes, adding more flour if needed. Dough should be lightly sticky but manageable.
  4. Cover dough with plastic wrap and rest 5 minutes.
  5. Make the filling: stir together all the filling ingredients until it can just clump itself into balls.
  6. Butter and flour a 9 x 13 inch tin. Drop dough onto a lightly floured surface. Shape into an evenly level square. Cut into 16 equal portions (don’t have to be exact). Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed. Flatten each piece of dough, take a spoonful of the filling and spoon into each dough. Seal the filling inside each piece of dough making sure it is encapsulated inside and place shaped dough portions seal side down into prepared baking dish.
  7. Dampen hands with water and brush tops of dough with the water (just so they don’t dry while rising in oven).
  8. Transfer to oven, close oven and turn oven off, allow rolls to rise 60 minutes (don’t open oven door). Remove from oven and preheat oven to 180 C. Brush tops with egg yolk and melted butter and bake for about 10 – 15 minutes until puffy and golden.
  9. Remove from oven and run the top of a stick of butter along tops of rolls just to coat then drizzle immediately with syrup. Sprinkle extra coconut on top of the buns.

Recipe by the dutch baker.

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