These delightfully fluffy coconut cream rolls bring a taste of the tropics to your kitchen. With their soft, pillowy texture and rich coconut filling, these rolls make an exceptional breakfast treat, afternoon snack, or dessert. The combination of yeast dough and creamy coconut custard creates a perfect balance of flavors that will transport you to a tropical paradise with every bite.
Ingredients
For the Dough:
- 200 ml (¾ cup + 1 tablespoon) lukewarm water
- 110 ml (½ cup) lukewarm milk
- 8 g (2¼ teaspoons) active dry yeast
- 50 g (¼ cup) granulated sugar
- 110 ml (½ cup) vegetable oil
- 1 large egg white
- 600-650 g (4¾-5¼ cups) all-purpose flour
- 1 teaspoon salt
For the Coconut Cream Filling:
- 200 ml (¾ cup + 1 tablespoon) coconut milk
- 40 g (3 tablespoons) granulated sugar
- 1 large whole egg
- 37 g (⅓ cup) cornstarch
- 5 ml (1 teaspoon) fresh lemon juice
For Serving (Optional):
- Fresh berries
- Herbal tea
Step-by-Step Instructions
Preparing the Dough
Step 1: In a large mixing bowl, combine the lukewarm water, lukewarm milk, dry yeast, and 50g sugar. Whisk the mixture thoroughly and let it stand for 5-10 minutes until it becomes foamy and bubbly. This indicates that your yeast is active and ready to work.
Step 2: Add the vegetable oil and egg white to the yeast mixture. Stir well to combine all the wet ingredients evenly.
Step 3: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring continuously until a shaggy dough begins to form. The dough will initially appear rough and uneven.
Step 4: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky to the touch. The dough should spring back when gently poked with your finger.
Step 5: Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free location for 60-90 minutes, or until it has doubled in size.
Making the Coconut Cream Filling
Step 6: While the dough is rising, prepare the coconut cream filling. In a medium saucepan, whisk together the coconut milk, 40g sugar, whole egg, and cornstarch until completely smooth with no lumps remaining.
Step 7: Place the saucepan over medium-low heat and cook the mixture, whisking constantly, for 5-7 minutes until it thickens to a custard-like consistency. The mixture should coat the back of a spoon when ready.
Step 8: Remove from heat and stir in the lemon juice. Transfer the coconut cream to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until completely cool.
Assembling and Baking
Step 9: Once the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface.
Step 10: Add small spoonfuls of the cooled coconut cream to the dough and gently fold it in, being careful not to overmix. The goal is to create marbled pockets of cream throughout the dough.
Step 11: Divide the dough into 12-15 equal portions and shape each portion into a smooth ball. Place the shaped rolls on parchment-lined baking sheets, leaving about 2 inches of space between each roll.
Step 12: Cover the rolls with a clean kitchen towel and let them rise for an additional 30-45 minutes until they appear puffy and have increased in size by about 50%.
Step 13: Preheat your oven to 180°C (350°F) during the last 15 minutes of the second rise.
Step 14: Bake the rolls for 18-22 minutes, or until they are golden brown on top and sound hollow when gently tapped on the bottom.
Step 15: Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
Prep Time: 30 minutes
Rising Time: 2-2.5 hours total
Baking Time: 18-22 minutes
Total Time: 3-3.5 hours
Servings: 12-15 rolls
Per Roll (approximate):
- Calories: 285
- Carbohydrates: 42g
- Protein: 6g
- Fat: 11g
- Fiber: 2g
- Sugar: 8g
- Sodium: 165mg
Variations and Substitutions
Dairy-Free Option: Replace the milk with additional coconut milk or plant-based milk of your choice. Ensure your vegetable oil is coconut oil for enhanced coconut flavor.
Gluten-Free Alternative: Substitute the all-purpose flour with a high-quality gluten-free flour blend designed for baking. You may need to adjust the liquid amounts slightly.
Flavor Variations: Add 1 teaspoon of vanilla extract or coconut extract to the dough for enhanced flavor. You can also incorporate 2 tablespoons of shredded coconut into the filling for extra texture.
Sweet Glaze: Prepare a simple glaze by mixing 120g powdered sugar with 2-3 tablespoons of coconut milk and a pinch of salt. Drizzle over cooled rolls for extra sweetness.
Chocolate Coconut: Add 60g of mini chocolate chips to the coconut cream filling for a decadent chocolate-coconut combination.
Tropical Fruit Addition: Fold in small pieces of dried pineapple or mango to the filling for additional tropical flavors.
Frequently Asked Questions
Can I make these rolls ahead of time? Yes, you can prepare the rolls up to step 11, then cover and refrigerate overnight. Allow them to come to room temperature and complete their second rise before baking. Alternatively, you can freeze the shaped rolls for up to 3 months and thaw them overnight in the refrigerator before the final rise.
How should I store leftover coconut cream rolls? Store cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually in plastic wrap and freeze for up to 2 months. To refresh day-old rolls, warm them in a 150°C (300°F) oven for 5-7 minutes.
What if my coconut cream filling is too thick or too thin? If the filling is too thick, whisk in additional coconut milk one tablespoon at a time until you reach the desired consistency. If it’s too thin, return it to the heat and cook for an additional 1-2 minutes while whisking constantly, or whisk in an extra teaspoon of cornstarch mixed with a little cold coconut milk.
Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast using the same amount. However, you can mix instant yeast directly with the dry ingredients rather than proofing it first, though proofing still helps ensure your yeast is active.
Why didn’t my rolls rise properly? Several factors can affect rising: expired yeast, water that was too hot (which kills yeast) or too cold (which slows activation), insufficient warmth during rising, or too much flour making the dough too stiff. Ensure your yeast is fresh, water temperature is around 37°C (98°F), and the rising environment is warm and draft-free.
These sweet coconut cream rolls offer the perfect combination of soft, fluffy bread and rich, tropical filling. Whether served warm from the oven with a cup of herbal tea and fresh berries, or enjoyed as a special breakfast treat, they’re sure to become a favorite in your baking repertoire. The recipe’s flexibility allows for numerous variations, making it easy to customize these delightful rolls to suit different tastes and dietary needs.