Coconut Rolls: Irresistible Coconut-Filled Pastry Recipe

I adore coconut. If you’ve followed this blog you’ll know I often cook with coconut — whether it’s coconut pancakes, coconut rice or other coconuty treats. These Coconut Rolls sprang to mind one morning and since I already had the ingredients, I set to work. The result was light, fluffy, and full of coconut flavour — an absolute delight.

Don’t be put off by how they look; these rolls are straightforward to make. They need some time for rising, but the effort is worth it. As long as you have coconut in some form — fresh coconut, coconut milk, coconut flakes or coconut powder — you can make these. Later in the notes I explain how to use a single whole coconut if that’s all you have.

For this recipe I used coconut spread (a margarine with coconut), powdered coconut milk, coconut powder and coconut essence, but you can easily adapt to what you have. If you find a coconut spread, great — if not, regular butter works fine. The dough is similar to the one I use for my Cameroon Gateau and is versatile for other baked goods too.

The filling is simple and delicious: desiccated coconut (or coconut flakes), icing sugar and eggs. The combination bakes into a moist, sweet, coconuty centre that pairs beautifully with the soft baked dough.

Let’s go on a coconuty adventure.

COCONUT ROLLS RECIPE

Prep time: 90 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Makes 20 rolls

You’ll need-

For the dough:

3 1/2 cups all-purpose flour
5 tablespoons butter (or coconut spread if available)
1/2 cup coconut milk
2 1/4 teaspoons yeast (or 1 sachet)
1/2 cup warm water
3/4 cup sugar
1 large egg
1 teaspoon salt

For the filling:

1 cup coconut powder, desiccated coconut or coconut flakes
1/4 cup icing (powdered) sugar — reduce if using sweetened flakes
2 eggs

You’ll also need 1 tablespoon melted butter for brushing the rolls.

Method

1. Activate the yeast by mixing it with the warm water and set aside until foamy.

2. Melt the butter or coconut spread and set aside. If using powdered coconut milk, reconstitute it with warm water (I mixed mine with 1/2 cup warm water).

3. In a mixing bowl combine the activated yeast, sugar, salt, egg and the coconut milk. Mix until combined.

4. Add half of the flour and stir to form a thick paste. Add the remaining flour and work the mixture with your hands until a smooth dough forms. Optionally add a few drops of coconut essence for extra aroma.

5. Cover the dough with plastic wrap and place in a warm spot to rise for about 1 hour, until doubled in size.

6. While the dough rises, prepare the filling by combining the desiccated coconut (or coconut powder), eggs and icing sugar in a bowl. Mix well until evenly combined.

7. After the dough has risen, punch it down and transfer to a floured surface. Roll the dough into a large triangle or rectangle about 1/4 – 1/2 inch thick.

8. Spread the coconut filling evenly over the dough. Starting from one edge, roll the dough tightly to the other side. Seal the edge with a little water.

9. Trim the ends and cut the roll into pieces. For sixteen to twenty rolls, cut the log in half, then continue dividing until you reach the desired number of rolls. Place the pieces on a baking tray lined with parchment paper.

10. Let the rolls rest in a warm place for about 10 minutes to puff up slightly. Preheat the oven to 325°F (about 160°C).

11. Brush the tops with melted butter and bake for about 20 minutes or until golden brown on top. Remove from the oven and cool slightly before serving.

Notes

If you’re using a whole coconut: grate the coconut and squeeze it to make thick coconut milk (use less water so the milk is rich). Use that milk in the dough. Dry the leftover shredded coconut in a pan over very low heat, stirring frequently, or use the oven to dry it, then use the dried coconut for the filling. This way you can make the recipe using just one coconut.