The moment I bit into a warm coconut bun from my favorite Chinese bakery, I was transported back to sun-soaked afternoons filled with laughter and tea. These delightful Chinese Coconut Buns with Buttery Filling not only evoke that nostalgia but also bring the joy of homemade baking right into your kitchen. The fluffy milk bread dough paired with a rich, buttery coconut filling creates a crowd-pleasing treat that’s perfect for any occasion, whether you’re hosting an afternoon tea or looking for a sweet snack. Best of all, they’re freezer-friendly, making it easy to prepare a batch ahead and savor them whenever the craving strikes. Are you ready to recreate this classic bakery delight at home?
Why Are These Coconut Buns Special?
Fluffy Texture: Each bite offers an unbelievably soft and airy milk bread dough that melts in your mouth.
Decadent Flavor: The rich, buttery coconut filling delivers a sweet, tropical taste that elevates these buns to bakery-level quality.
Versatile Ingredient Options: Swap out the coconut for your favorite fillings like chocolate chips or berries for a fun twist!
Make Ahead & Freeze-Friendly: Prepare a batch ahead of time and store in the freezer for delightful snacks whenever you desire. Perfect for busy days or unexpected guests!
Crowd-Pleasing Treat: Serve these buns at your next gathering or tea party, and watch them disappear. They’re sure to impress friends and family alike!
For a different twist, check out my recipe for Baked Cod Coconut for a savory take on coconut flavors.
Chinese Coconut Buns Ingredients
For the Dough
• Milk – Adds moisture and helps to activate the yeast; you can use plant-based milk for a dairy-free option, but it may slightly alter the flavor.
• Active Dry Yeast – Responsible for leavening the dough; ensure it’s fresh for the best rise.
• Bread Flour – Provides a strong gluten structure for a fluffy texture; all-purpose flour can work in a pinch, but you may need to adjust the liquid.
• Sugar – Sweetens the dough and the buttery coconut filling.
• Salt – Enhances overall flavor.
• Butter (for dough) – Adds richness and moisture to the dough; use unsalted butter for better salt control.
• Egg – Provides structure and moisture; swap for a flax egg for a vegan version.
For the Filling
• Unsweetened Shredded Coconut – The star ingredient that adds flavor and texture; be sure to use dry desiccated coconut for the best results.
• Butter (for filling) – Adds flavor and helps bind the filling; use unsalted or lightly salted butter.
• Dry Milk Powder – Thickens the filling and adds depth; be cautious with substitutions as regular milk may alter texture.
• All-Purpose Flour – Helps to thicken the filling.
• Confectioner’s Sugar – Sweetens the topping mixture.
For the Finish
• Egg wash (egg + cream/milk) – Gives the buns a beautiful glossy finish.
• Sesame Seeds (optional) – Adds a delightful garnish for texture and flavor.
These Chinese Coconut Buns are not just a treat; they’re a delightful experience waiting to be created in your kitchen!
Step‑by‑Step Instructions for Chinese Coconut Buns
Step 1: Prepare Dough
In a small bowl, combine 1 cup of warm milk (approximately 110°F) with a pinch of sugar and 2 teaspoons of active dry yeast. Let it sit for about 5 minutes until it becomes foamy. In a separate mixing bowl, whisk together 4 cups of bread flour, 1/4 cup of sugar, and 1 teaspoon of salt. Create a well in the center, pour in the yeast mixture, 1/4 cup of melted unsalted butter, and 1 beaten egg. Mix until a dough forms, then knead for 15-20 minutes until smooth and elastic, using a stand mixer if needed.
Step 2: First Rise
Transfer the kneaded dough into a lightly oiled bowl, turning it to coat. Cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour. A good indicator is the dough will feel light and puffy to the touch, signaling that the yeast has worked its magic in the dough.
Step 3: Prepare Filling
While the dough is rising, prepare your buttery coconut filling. In a bowl, combine 1 cup of unsweetened shredded coconut, 1/4 cup of softened unsalted butter, 1/4 cup of dry milk powder, and 1/4 cup of all-purpose flour. Mix until crumbly and easily shapeable. Set the filling aside, keeping it at room temperature to ensure it remains easy to work with later.
Step 4: Shape Dough
Once the dough has risen, gently punch it down to release the air. Divide the dough into 12-16 equal pieces, rolling each piece into a ball. Allow the dough balls to rest on a floured surface for about 10 minutes. This resting period will allow the gluten to relax, making it easier to shape the buns.
Step 5: Assemble Buns
Take each rested dough ball and roll it into an oval shape, about 4 inches wide. Place approximately 1 tablespoon of the prepared coconut filling in the center. Gather the edges of the dough to seal the filling inside, pinching the tops to secure. Place each assembled bun seam-side down on a lined baking tray and cover with a cloth, letting them rise for 30-40 minutes.
Step 6: Preheat Oven
During the final stages of the bun rising, preheat your oven to 350°F (176°C). This will ensure your oven is ready to bake the buns once they have finished rising, giving them a nice golden color as they cook.
Step 7: Prepare Topping
In a separate bowl, mix together 1/2 cup of confectioner’s sugar with 1/2 teaspoon of water to create a piping mixture. Transfer this mixture into a zip-lock bag, cutting a small corner off to pipe the topping onto the buns. This simple topping adds a sweet touch to your Chinese Coconut Buns.
Step 8: Bake Buns
Once the buns have risen, gently brush the tops with an egg wash made from 1 egg mixed with a splash of cream or milk for a shiny finish. Pipe the topping in decorative swirls over each bun, and sprinkle with sesame seeds if desired. Bake in the preheated oven for 20 minutes, or until golden brown and puffed up, filling your kitchen with a delightful aroma.
Step 9: Cool and Serve
Once baked, remove the Chinese coconut buns from the oven and let them cool on a wire rack for about 10 minutes. Serve warm or at room temperature, enjoying the fluffy texture and rich flavor that make these coconut buns so special.
Chinese Coconut Buns Variations & Substitutions
Feel free to let your creativity shine with these delightful twists on the classic recipe that will surprise your taste buds!
- Dairy-Free: Substitute regular milk with almond or soy milk for a fantastic vegan alternative that still retains the bun’s charm.
- Extra Flavor: Add a splash of vanilla or almond extract to the filling for a delightful twist that elevates the coconut flavor.
- Chocolatey Delight: Swap unsweetened shredded coconut for chocolate chips or cocoa powder for an indulgent treat everyone will love.
- Whole Wheat: Use whole wheat flour for a nuttier profile that adds depth and enhances the nutritional content of your buns; just be mindful of adjusting the liquid.
- Fruity Surprise: Incorporate dried fruits like raisins or chopped apricots into the filling for a fruity surprise that adds texture and flavor.
- Nutty Crunch: Boost the texture by folding in chopped nuts such as almonds or walnuts for a delightful crunch in every bite.
- Spicy Kick: Sprinkle a hint of cinnamon or nutmeg into the dough for a warm spice note that brings comfort to the buns.
- Savory Swap: For a savory option, replace the coconut filling with a mixture of sautéed mushrooms and cheese to create a deliciously unique bun experience.
Looking for a different coconut-inspired recipe? You might enjoy trying my Baked Cod Coconut for a savory spin on the tropical taste you love. Each variation allows you to explore a new avenue of flavors while keeping your baking roots intact!
How to Store and Freeze Chinese Coconut Buns
Room Temperature: Store cooled buns in a paper towel-lined container at room temperature for up to 1 day to maintain freshness.
Fridge: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for about 15-30 seconds before serving.
Freezer: Freeze Chinese coconut buns individually wrapped in plastic wrap, then place in a ziplock bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm buns in the oven at 350°F (176°C) for 10-15 minutes for the best texture, or microwave them for a quick snack.
Make Ahead Options
These Chinese Coconut Buns are a fantastic option for meal prep, saving you precious time on busy days! You can prepare the dough and shape the buns up to 24 hours in advance. Simply follow the instructions until the assembly step, then place the buns on a baking tray, cover them with plastic wrap, and refrigerate. When you’re ready to bake, let the buns sit at room temperature for about 30 minutes, then proceed with the egg wash and topping before baking. Alternatively, you can freeze the assembled, uncooked buns for up to 3 months; just ensure they are well-wrapped. Bake directly from frozen, adding a few extra minutes to the cooking time, and enjoy these homemade treats that are just as delicious as if they were made fresh!
What to Serve with Chinese Coconut Buns
There’s something magical about savoring a warm, fluffy coconut bun that invites you to create a full and satisfying meal experience.
-
Tea Selection: A fragrant oolong or chamomile tea complements the sweetness, enhancing the bun’s buttery richness effortlessly. The warmth of the tea pairs perfectly with the lightness of the buns, creating an inviting afternoon treat.
-
Fresh Fruit Salad: Bright, juicy fruits such as mango, pineapple, or berries bring a refreshing contrast to the rich, coconut filling. This burst of flavor not only cleanses the palate but adds a vibrant color to your serving platter.
-
Yogurt Parfait: Creamy yogurt topped with honey and granola makes a delightful breakfast option alongside your coconut buns. The tartness of the yogurt beautifully balances the sweet, buttery notes of the buns.
-
Simple Green Salad: A mix of crisp greens drizzled with a light vinaigrette adds a delightful crunch, contrasting the soft texture of the buns. Consider tossing in some sesame seeds for a nod to the buns’ garnish.
-
Asian-style Dumplings: Steamed dumplings with a savory filling bring an authentic touch to your meal. They offer a satisfyingly hearty contrast to the sweet coconut buns.
-
Coconut Milk Shake: Creamy and delicious, a shake made with coconut milk, banana, and a hint of cinnamon makes for an indulgent dessert drink. It echoes the coconut flavor beautifully while providing a refreshing finish.
-
Fruit-infused Water: Serve the buns with a pitcher of citrus or berry-infused water. It’s a light, thirst-quenching option that adds a beautiful presentation and enhances your meal experience.
-
Mochi Ice Cream: A sweet treat like mochi ice cream provides a delightful chewy texture that pairs wonderfully with the fluffy coconut buns, creating a memorable dessert duo.
Expert Tips for Chinese Coconut Buns
-
Use Fresh Yeast: Ensure your active dry yeast is fresh for the best rise; expired yeast can lead to flat buns.
-
Kneading Technique: Knead the dough until it’s smooth and elastic, which is crucial for the right texture in your Chinese coconut buns.
-
Warm Environment: If your kitchen is chilly, consider preheating the oven to the lowest setting for a few minutes, turn it off, and place the dough inside to rise.
-
Filling Consistency: Keep the buttery coconut filling at room temperature so it remains pliable; otherwise, it can solidify and make sealing the buns difficult.
-
Egg Wash Care: Gently brush the egg wash on the buns with a light hand to avoid crushing them and ensure a glossy finish without excess weight.
-
Freezing Tips: To store your Chinese coconut buns, freeze them individually after baking, then place them in an airtight container for easy grab-and-go snacks!
Chinese Coconut Buns Recipe FAQs
How do I know if my coconut is fresh?
Absolutely! Look for unsweetened shredded coconut that is white and moist. If you notice it’s turning yellow or has a rancid smell, it’s time to discard it. Fresh coconut will have a sweet, nutty aroma and a slightly soft texture.
What’s the best way to store Chinese Coconut Buns?
Store these delightful buns in an airtight container in the refrigerator for up to 3 days. To maintain their softness, I suggest placing a piece of parchment paper between layers. For longer storage, freeze them individually wrapped in plastic wrap and then in a ziplock bag for up to 3 months.
Can I freeze the Chinese Coconut Buns?
Absolutely! After baking and cooling the buns completely, wrap each one in plastic wrap, then place them in a ziplock bag. This method avoids freezer burn and keeps them fresh for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge, then reheat in the oven at 350°F (176°C) for about 10-15 minutes.
What if my dough doesn’t rise properly?
If your dough doesn’t rise, it may be due to inactive yeast. Make sure your active dry yeast is fresh, and test it by mixing it with warm milk and sugar—if it doesn’t foam after 5 minutes, it’s time for a new packet. Additionally, try placing the dough in a warm area, like an oven preheated for a minute and turned off, to encourage rising.
Are these buns suitable for people with allergies?
Great question! These Chinese Coconut Buns contain dairy, and egg products, which can be a concern for those with allergies. For a vegan version, substitute the butter with a plant-based alternative and use a flax egg instead. Always be cautious and check labels for any allergens in your other ingredients.
How can I adjust the sweetness of the filling?
If you prefer a less sweet filling, reduce the confectioner’s sugar in the topping and filling by half. Taste as you mix the ingredients to find your perfect sweetness level; the buttery coconut flavor is already quite rich, so you might not need as much sugar!
Sweet and Buttery Chinese Coconut Buns You’ll Love
Ingredients
Equipment
Method
- In a small bowl, combine 1 cup of warm milk with a pinch of sugar and 2 teaspoons of active dry yeast. Let it sit for about 5 minutes until it becomes foamy.
- In a separate bowl, whisk together 4 cups of bread flour, 1/4 cup of sugar, and 1 teaspoon of salt.
- Make a well in the center, pour in the yeast mixture, 1/4 cup of melted unsalted butter, and 1 beaten egg. Mix until a dough forms.
- Knead for 15-20 minutes until smooth and elastic.
- Transfer the kneaded dough into a lightly oiled bowl, turning it to coat. Cover and let it rise in a warm place until it doubles in size, about 1 hour.
- In a bowl, combine 1 cup of unsweetened shredded coconut, 1/4 cup of softened unsalted butter, 1/4 cup of dry milk powder, and 1/4 cup of all-purpose flour. Mix until crumbly.
- Once the dough has risen, gently punch it down to release the air. Divide it into 12-16 equal pieces and roll each into a ball.
- Allow the dough balls to rest on a floured surface for about 10 minutes.
- Roll each rested dough ball into an oval shape and place about 1 tablespoon of the coconut filling in the center.
- Gather the edges of the dough to seal the filling inside, pinching the tops to secure.
- Place each assembled bun seam-side down on a lined baking tray, cover, and let them rise for 30-40 minutes.
- Preheat your oven to 350°F (176°C).
- Mix together 1/2 cup of confectioner’s sugar with 1/2 teaspoon of water to create a piping mixture.
- Transfer this mixture into a zip-lock bag and cut a small corner off to pipe onto the buns.
- Gently brush the tops with an egg wash made from 1 egg and a splash of cream or milk.
- Pipe the topping and sprinkle with sesame seeds if desired.
- Bake for 20 minutes until golden brown.
- Remove from the oven and let cool on a wire rack for about 10 minutes.
- Serve warm or at room temperature.
Leave a Reply