These Coconut Breads are sweet buns baked in glorious coconut milk and turn out tasty, delicate, and moist. You are going to pull out a piece one after another. You will start by activating the dry yeast by adding it to warm coconut milk together with sugar, mixing it, and letting it rest for about ten minutes or until the mixture is frothy. Once activated, add one large egg to the yeast mixture together with melted butter and coconut extract.

If you don’t have coconut extract you can use vanilla extract. Mix them well then set aside. In a large mixing bowl, add in bread flour or all-purpose flour, white sugar, and salt then give it a mix then add the yeast mixture using the mixer dough hook, and bring the ingredients together for about 5 to 10 minutes or until you get a smooth dough.

You can also do this by hand, knead the dough on a floured counter until the dough is smooth. Once your dough is ready, oil a clean bowl, place it, cover it with plastic wrap, and let it rest in a warm environment for about an hour to an hour and a half until doubled in size. Deflate the dough then cut it into equal pieces, to shape the rolls, flatten each roll with your fingertips then grab the edges into the centre to shape it into a ball and pinch those edges to make sure they are nice and sealed, flip it over and finish rounding it with your hands.

Place the rolls in a greased baking pan of any shape then cover them and let them sit for an additional 45 minutes until they double up. Brush the top with egg wash then sprinkle them with grated coconut on top. Bake them in a preheated 350 degrees Fahrenheit oven for 20 to 25 minutes or until golden brown.


  • 1 cup (240 ml) warm unsweetened coconut milk (100ºF – 110ºF / 37ºC – 43ºC) (you can also use coconut water)
  • 2 tsp active dry yeast (or 1 packet which is approx. 7 g)
  • ¼ tsp white granulated sugar
  • 1 large egg
  • 6 tbsp (85 g) melted butter
  • 1 tbsp coconut extract (you can use more if you want a stronger coconut flavour)
  • 4 cups (640 g) bread flour (you can also use all-purpose flour – 560 g)
  • ½ cup (100 g) white granulated sugar
  • 1 tsp salt
  • 1 tbsp oil
  • 1 large egg
  • 1-2 tbsp water
  • ½ cup (30 g) grated coconut


  1. Using a standing mixer, mix coconut milk, dry yeast, and ¼ tsp of white sugar in a small container and let it stand for about 5-8 minutes or until foam forms on top indicating that the yeast is activated.
  2. Add one large egg, melted butter, and coconut extract and stir.
  3. Add flour, white sugar, and salt to the bowl of a standing mixer and whisk well.
  4. Add the egg and yeast mixture. Start mixing with the mixer’s dough hook at low speed, then increase to medium speed and let it work the dough for about 8- 10 minutes or until the dough is smooth and elastic then grease a large bowl with the oil.
  5. Shape the dough into a ball and place it in the greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1-1½ hours.
  6. Place the dough on a flat surface and loosely shape it into a circle to cut it in half. Shape each half into a log and cut it into 6 equal pieces. You will end up with a total of 12 pieces.
  7. Flatten each small piece into a disc and then pull the edges towards the centre to form a small ball. Pinch the ends well to seal it, turn it over and finish rounding it up on the counter.
  8. Place all 12 balls, seam side down in a greased baking pan then cover loosely with plastic wrap and let the rolls rise in a warm place for about 45 minutes.
  9. Beat the second egg with 1-2 tbsp water to make an egg wash then brush the rolls with the egg wash and sprinkle each one with the grated coconut on top.
  10. Bake at 350 degrees Fahrenheit (180ºC) for about 20-25 minutes or until golden brown. Serve immediately.