Breakfast

Sweet Honey Coconut Buns

Soft, fluffy bread brushed with golden honey and topped with shredded coconut

Imagine the warm, comforting aroma of freshly baked bread filling your kitchen, with a hint of sweetness from honey and the subtle tropical touch of shredded coconut. These homemade small breads are soft, slightly sweet, and perfect for any occasion—whether it’s breakfast, a quick snack, or a treat to serve with tea or coffee.

Brushing them with honey right after baking gives the crust a delicate shine and sticky sweetness, while the shredded coconut adds texture and flavour that feels like a little escape to paradise. They’re easy to make, and the results are so satisfying.

Plus, they’re made with simple ingredients you probably already have in your pantry. Before starting, ensure you have all the ingredients measured and ready to go. This will make the process smoother. In a small bowl, mix 1/4 cup (60 ml) warm water (around 110°F or 43°C) with 1 tablespoon sugar and 1 packet (7 g or 2 1/4 tsp) active dry yeast.

Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy. This is how you know the yeast is active. In a large mixing bowl, combine: 2 1/2 cups (315 g) of all-purpose flour, 1/2 teaspoon salt and 2 tablespoons of sugar.

Add the foamy yeast mixture, 1/2 cup (120 ml) warm milk, and 2 tablespoons of melted butter or vegetable oil. Use a wooden spoon or your hands to mix until the dough starts coming together. If it feels too dry, add a little more warm milk, one tablespoon at a time.

Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth, soft, and elastic. If the dough sticks too much, sprinkle a little flour, but be careful not to add too much or the bread will become dense.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1-1.5 hours, or until it doubles in size. A good warm spot is inside an oven that’s turned off but with the light on, or near a sunny window. Once the dough has risen, punch it down gently to release air. Divide the dough into 8-10 equal portions (depending on how big you want the small breads to be).

Roll each portion into a smooth ball or shape them into ovals. Place them on a baking tray lined with parchment paper, leaving some space between each one. Cover the shaped dough with a clean towel and let them rise again for about 30-40 minutes. They should puff up slightly.

Preheat your oven to 375°F (190°C) while the dough is rising. Once risen, bake the small breads for 15-20 minutes, or until they’re golden brown on top. While the breads are still warm, brush the tops generously with 2-3 tablespoons of honey.

Sprinkle shredded coconut (about 1/4 cup) over the honey-coated tops. The warmth of the bread will help the coconut stick. Let the bread cool for about 10-15 minutes on a wire rack before serving. Enjoy them fresh for the best taste.

Expert Tips for Success;

Yeast Activation: Always ensure your water or milk isn’t too hot or too cold when activating the yeast. Warm but not scalding (around 110°F/43°C) is key to getting a good rise.
Kneading Technique: Knead the dough until it’s smooth and elastic. If you’re unsure, poke the dough lightly—if it springs back, it’s ready.
Coconut Toasting (Optional): For a nuttier flavour, lightly toast the shredded coconut in a dry pan before sprinkling it on the bread.
Even Baking: Rotate your baking tray halfway through the baking time to ensure the bread bakes evenly.
Storage: Store leftover breads in an airtight container to keep them soft. A quick 10-second microwave warm-up will make them taste fresh again.

Customization Ideas and Variations;

Flavours: Add a teaspoon of vanilla extract or a pinch of cinnamon to the dough for extra flavour.
Savoury Twist: Omit the honey and coconut, and instead, brush the baked bread with garlic butter or sprinkle it with sesame seeds.
Whole Wheat Option: Swap out half the all-purpose flour for whole wheat flour for a nuttier, healthier option.
Tropical Touch: Mix a tablespoon of finely chopped dried pineapple or mango into the dough for a fruity surprise.
Dairy-Free: Replace milk with almond or coconut milk, and use coconut oil instead of butter for a vegan version.

Serving Suggestions;

These small honey and coconut breads are delicious on their own, but they also pair wonderfully with:

Hot beverages like tea, coffee, or hot chocolate.
Fresh fruit and yoghurt for a light, tropical breakfast.
Whipped cream or jam for an indulgent dessert.
Savoury spreads like cream cheese for a sweet-and-savoury balance.
Serve them warm for the best experience—they’re a crowd-pleaser at family gatherings or brunches!

Storage, Reheating, and Make-Ahead Tips;

Storage: Place leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days.
Reheating: Warm them in the microwave for 10-15 seconds or in a 350°F (175°C) oven for 5 minutes to restore their softness.
Make-Ahead: You can prepare the dough a day ahead and let it rise in the fridge overnight. Bring it to room temperature before shaping and baking.

These homemade small breads brushed with honey and topped with shredded coconut are truly a treat for all occasions. They’re soft and sweet, and have a delightful tropical twist that makes them unique and comforting.

Whether you’re baking them for your family, friends, or just yourself, they’re sure to bring a smile to anyone’s face. You’ll love how easy they are to make and how incredible they taste fresh out of the oven. Enjoy every bite, and don’t forget to share the love.

Ingredients;

  • 1/4 cup (60 ml) warm water
  • 1 packet (7 g or 2 1/4 tsp) active dry yeast
  • 1 tablespoon sugar
  • 2 1/2 cups (315 g) all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup (120 ml) warm milk
  • 2 tablespoons melted butter or vegetable oil
  • 2-3 tablespoons honey (for brushing)
  • 1/4 cup shredded coconut

Related Articles

Back to top button