Dessert

Coconut Cream Buns Recipe

ByJulian Dempsey March 13, 2026March 13, 2026

Introduction

Coconut Cream Buns are soft, pillowy delights filled with rich whipped coconut cream. These homemade buns combine a slightly sweet, buttery dough with a luscious cream filling, making them an irresistible treat for any occasion.

Five round pastries sit on a white plate with a brown rim, arranged close together. Each pastry has a golden-brown top layer with a rough texture and is filled in the middle and overflowing slightly with thick, white cream. The tops are sprinkled generously with fine white shredded coconut, some falling onto the plate. The plate is placed on a white marbled textured surface, and there is a matching white bowl with more cream in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g bread flour
140 ml whole milk
7 g active dry yeast
30 g sugar
5 g salt
80 g sweetened condensed milk
4 tablespoons unsalted butter, melted
1 large egg
1 egg beaten, for egg wash
1 tablespoon granulated sugar
1 tablespoon boiling water
2 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 teaspoon salt
1/4 cup unsweetened desiccated coconut

Instructions

Step 1: Warm the milk to about 100-110°F (38°C). Stir in a pinch of sugar and the yeast, then let it sit for 5 minutes until bubbles form.
Step 2: In a mixing bowl, combine bread flour, sugar, salt, sweetened condensed milk, melted butter, and 1 large egg. Mix well.
Step 3: Pour the activated yeast mixture into the bowl and mix until combined. Cover with plastic wrap and rest for 20 minutes.
Step 4: Using a dough hook, knead the dough on low speed, gradually increasing to speed 8, for 10–12 minutes.
Step 5: Grease a bowl with oil and place the dough inside. Cover and let rise in a warm spot for about 1 hour, until doubled in size.
Step 6: Line a 13” x 9” baking pan with parchment paper. Punch down the dough and divide into 10 equal pieces.
Step 7: Roll each piece into a ball, cover with plastic wrap, and let rest for 35–45 minutes.
Step 8: Preheat the oven to 350°F (176°C).
Step 9: Whisk the beaten egg and brush the tops of the buns for a golden finish.
Step 10: Bake the buns for about 18 minutes until golden brown. Let cool.
Step 11: Make the syrup by dissolving 1 tablespoon sugar in 1 tablespoon boiling water.
Step 12: In a stand mixer, whip the heavy cream with vanilla, powdered sugar, and salt until medium-stiff peaks form.
Step 13: Slice cooled buns horizontally and brush the insides with syrup. Sprinkle with desiccated coconut.
Step 14: Fill the buns with whipped cream using a piping bag, shaping the cream in an ‘S’ pattern.
Step 15: Serve immediately or store as desired.

Tips & Variations

Use warm milk to activate the yeast properly and ensure a soft dough.
For a stronger coconut flavor, toast the desiccated coconut lightly before adding.
Substitute heavy cream with coconut cream for a dairy-free option.
Brush buns with simple syrup before piping cream to keep them moist.

Storage

Store the filled buns in an airtight container in the refrigerator for up to 2 days. For best texture, consume the next day. Reheat the unfilled buns gently in a warm oven before filling to refresh softness.