Filipino Coconut Filled Sweet Bread Buns

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Soft, pillowy enriched buns wrapped around a sticky-sweet brown sugar and grated coconut filling. These Filipino bakery classics bake up golden on top with a jammy, fragrant center that pulls apart in coconut-rich strands. Best enjoyed warm with coffee or hot chocolate.

Nutrition Facts

Per serving (estimated)

• 265 kcalCalories
• 10 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 16 gSugar
• 5 gProtein
• 190 mgSodium
• 155 mgPotassium
• 40 mgCalcium
• 1.6 mgIron
• 1 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the enriched dough

• 3 1/2 cups (440 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon fine salt
• 3/4 cup (180 ml) warm whole milk (about 110°F)
• 1/3 cup (75 g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1/3 cup (80 ml) full-fat coconut milk

All-purpose flourGranulated sugarActive dry yeastFine saltWarm whole milkMelted butterLarge eggsCoconut milk

For the coconut filling

• 2 cups (200 g) freshly grated or thawed frozen grated coconut
• 3/4 cup (160 g) packed dark brown sugar
• 1/4 cup (60 ml) full-fat coconut milk
• 1 tablespoon unsalted butter
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract

Fresh grated coconutDark brown sugarCoconut milkUnsalted butterFine saltVanilla extract

For finishing

• 1 large egg, beaten with 1 tablespoon water (egg wash)
• 1 tablespoon melted butter for brushing after baking

Egg washMelted butter

Directions

1. Bloom the yeast by stirring it into the warm milk with a pinch of the sugar; let stand 5 to 8 minutes until foamy.
2. In a large bowl whisk together flour, remaining sugar, and salt. Add the bloomed yeast, melted butter, eggs, and coconut milk and stir into a shaggy dough, then turn out and knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
4. While the dough rises, make the filling: combine grated coconut, brown sugar, coconut milk, butter, and salt in a saucepan over medium heat. Cook, stirring constantly, for 8 to 10 minutes until thick, glossy, and jam-like. Stir in vanilla, spread on a plate, and cool completely.
5. Punch down the dough, divide into 12 equal pieces (about 65 g each), and shape each into a smooth ball. Flatten each into a 4-inch disk, spoon 1 to 1 1/2 tablespoons of the cooled coconut filling in the center, then gather the edges up and pinch tightly to seal.
6. Place each filled bun seam-side down on a parchment-lined baking sheet, spacing about 2 inches apart. Cover loosely and proof 30 to 40 minutes until visibly puffy.
7. Preheat the oven to 350°F (175°C). Brush the tops gently with egg wash, then bake for 18 to 22 minutes until the tops are deep golden brown.
8. Brush the hot buns with melted butter as soon as they come out of the oven, then transfer to a wire rack to cool slightly before serving.

Cook’s Notes

• Freshly grated mature coconut gives the best texture and aroma; if using frozen, thaw and gently squeeze out excess liquid before cooking the filling.
• Do not overfill the buns or the seams will burst during baking, leaking the sticky filling onto the tray.
• Leftover buns keep well in an airtight container for 2 days; re-crisp in a 300°F oven for 5 minutes before serving.
• To freeze, bake and cool completely, then wrap individually; thaw at room temperature and warm in the oven.
• Add 1 teaspoon of pandan extract to the filling for an extra layer of authentic Southeast Asian aroma.

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