Fijian Coconut Buns

Soft, pillowy sweet rolls enriched with coconut milk and studded with finely shredded coconut, Fijian Coconut Buns are a beloved bakery staple enjoyed with tea in Suva and across the islands. They bake up golden with a tender crumb and a lightly crackled top kissed with toasted coconut.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 12 gFat
• 8 gSaturated Fat
• 44 gCarbs
• 2 gFiber
• 11 gSugar
• 6 gProtein
• 210 mgSodium
• 145 mgPotassium
• 35 mgCalcium
• 2.2 mgIron
• 0.5 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 2 1/4 tsp (7 g) active dry yeast (1 packet)
• 1/4 cup (50 g) granulated sugar
• 1 tsp fine sea salt
• 1/2 cup (120 ml) warm water, about 110°F (43°C)
• 3/4 cup (180 ml) full-fat canned coconut milk, well shaken
• 1/4 cup (56 g) unsalted butter, softened
• 1 large egg, room temperature
• 1/2 cup (40 g) finely shredded unsweetened coconut
• 1/3 cup (50 g) golden raisins (optional)

For the topping

• 1 large egg, beaten with 1 tbsp whole milk
• 2 tbsp finely shredded unsweetened coconut
• 1 tbsp turbinado or raw sugar
• 1 tsp melted butter, for brushing

Directions

1. In a small bowl, stir the yeast and 1 teaspoon of the sugar into the warm water. Let stand 5–8 minutes until foamy and fragrant.
2. In a large mixing bowl, whisk together the flour, remaining sugar, salt, and shredded coconut. Add the coconut milk, softened butter, egg, and the bloomed yeast mixture, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and just slightly tacky. Fold in the raisins during the last minute of kneading, if using.
4. Shape the dough into a ball, place in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot 1 to 1 1/4 hours, until doubled in size.
5. Punch down the dough and divide into 8 equal portions (about 90 g each). Roll each portion into a smooth round and arrange on a parchment-lined baking sheet, spacing them about 2 inches apart.
6. Cover loosely and let the shaped buns proof 30–40 minutes, until puffy and visibly expanded. Toward the end of proofing, preheat the oven to 350°F (175°C).
7. Brush each bun with the egg-milk wash, then sprinkle with the shredded coconut and a pinch of turbinado sugar.
8. Bake 22–25 minutes, rotating the pan halfway, until the tops are deep golden brown and the bottoms sound hollow when tapped. Brush warm buns lightly with melted butter and cool 10 minutes on a rack before serving.

Cook’s Notes

• Use full-fat canned coconut milk (not the refrigerated beverage kind) for the richest flavor and tenderest crumb.
• If your kitchen is cool, proof the dough inside the turned-off oven with just the oven light on to encourage a steady rise.
• For a more pronounced coconut aroma, lightly toast the shredded coconut in a dry skillet over medium heat before folding it into the dough.
• Buns are best the day they are baked; rewarm split buns for 10 seconds in a toaster oven before serving.
• Substitute chopped dried mango or pineapple tidbits for the raisins for a more distinctly Pacific flavor.

More Fiji Recipes You’ll Love

Craving more flavors from Fiji? Try these traditional recipes:

• Fijian Coconut Fish Ceviche
• Fijian Earth Oven Feast with Fish, Chicken, and Root Vegetables
• Fijian Coconut Cream Taro Leaf Parcels

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