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Baked Coconut Buns

One of my favorite treats from childhood! I had decided to recreate these coconut buns with that familiar Malaysian hometown taste that I had experienced when I was younger. Both recipes, for the buns and the coconut filling, can be found on my blog! These coconut buns are perfect on its own, whether for breakfast or even as a light snack! Watch this video to learn how to combine the two recipes together, and I hope you guys enjoy it as much I do! :)

Baked Coconut Buns


Bread Dough
Coconut Filling With Palm Sugar
Egg Wash (1 Whole Egg beat with 1 Tbsp of water)


Divide it into 4 portions. Gently roll each piece into logs. Cut each log into 4 pieces. Gather the dough into round balls. Cover with cling film or kitchen towel for 20 minutes.

Meanwhile roll the Coconut Filling into 16 equal sized balls. Refrigerate until ready to use.

Flatten each piece of dough into circles. Place the coconut filling in the center of dough. Draw the sides in to enclose the filling and seal properly. Then roll it into a ball and place it on the baking sheet lined with parchment paper. Continue with the rest of dough and filling. Cover with a towel and let the dough rest for about 40 to 45 minutes.

Preheat the oven to 375˚F.

Brush the risen dough with egg wash. Bake in the oven for about 13 to 15 minutes or until golden brown in color. Remove from the oven and serve warm.

Makes 16 Baked Coconut Buns


  1. I love coconut buns too and lately I've making a lot for breakfasts and tea breaks! Yum!

  2. We make a different kind of coconut buns in the Caribbean but this version looks great. We also have a version of what you have made here called, coconut turnovers :)


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