Coconut Buns

Coconut buns were probably one of my favorite treats growing up. See, I used to live minutes away from the beach in Honduras and this was something very common to find anywhere in the city. There is an African community called Garifunas which is  where this bread comes from.

I had the opportunity to see the process and let me tell you how amazing it was to see these women crafting these breads from scratch with such passion, getting dried coconuts right from the tree, extracting the milk and creating these fantastic treats that all locals know and love. The smell alone, makes it hard to resist. In New York, as you can imagine it's hard to find coconuts so I used canned coconut milk. The flavor of coconut is not as strong as the original but they came out so good, I was very pleased with the result. I leave you with the recipe, enjoy them for breakfast or in the afternoon with a cup of coffee. 


3 1/2 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoon instant dry yeast

1 cup coconut milk, a little warm
2 large eggs
4 tablespoons butter, softened
1 teaspoons salt

Egg wash to brush the buns

In the bowl of an electric mixer fitted with the dough hook attachment, add all the ingredients and mix for five minutes (starting the mixer in low then increasing to medium), mix until the dough is smooth. 
Place the dough in a lightly oiled bowl, cover it with plastic film and let it ferment for an hour. Divide the dough in 12 pieces (about 80 g per pieces), shape each piece into a round, place it in a lightly oiled baking pan and brush it with the egg wash. Cover it and let the buns rise for 1 hour more. Half an hour before you are ready to bake, preheat the oven to 350 ˚F. Right before baking them, brush them again with egg wash. Bake them for 18-22 minutes or until golden. Let them cool but serve them just a little warm.
Note: In the last batch I made, I added ½ cup shredded coconut (mix it for a minute at the end when you are making the dough with the mixer on low speed) for a stronger coconut flavor. Using milk coconut from actual coconuts will give you a stronger flavor.  


  1. These are gorgeous. I'll be making them this weekend. The kids will be thrilled because I never buy white bread (although I love it as well). Thanks for the recipe.

    1. Lovely, thank you so much, let me know your thoughts!

    2. Hi again, my husband and I just pulled a batch of these out of the oven. We just tried one, slathered in butter and they are outstanding. Thank you for sharing such a wonderful easy recipe.

    3. Thank YOU very much for trying them out! I am very happy you liked them! Enjoy!!

  2. This sounds delightful. Along these lines is a recipe given to my by some Islanders where they take the shaped rolls and pour cream of coconut (a can) mixed with some sugar and just pour it over the rolls before baking. You end up with a crazy good coconut custardy substance on the bottom of the rolls, Yum. I'm sure you can find the exact recipe if you 'google' it !

    1. Oh my, that sounds delicious, I need to try this!! Thank you so much for sharing the recipe!!!

  3. Pani Popo is what I was talking about. Here is the recipe. Using scratch rolls with the coconut milk and this recipe poured over all, would make a totally amazing treat...Oh My....guess I just might have to make some ! Thanks for the delicious reminder !

    1 (12 ounce) package frozen dinner rolls, thawed
    1 (10 ounce) can coconut milk
    3 tablespoons sweetened condensed milk (my friend uses the entire can)
    3/4 cup white sugar (to taste) ( she also only uses 1/2 c of sugar because of the condensed milk)

    Coat a 9x13 inch baking dish with cooking spray.
    Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating.
    Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
    Preheat the oven to 350 degrees F (175 degrees C).
    In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
    Bake for 30 minutes in the preheated oven, until golden brown.
    Let cool for a few minutes before separating and serving.

  4. They look so good, perfectly baked fluffy and great.
    I pinned it yesterday and will be baking these very soon, love coconut in it.

  5. OMG!! I am from Honduras and i know exactly what you are talking about! One of my childhood memories is watching these women walk on the beach shore with a basket on their head full of "pan de coco". The smell was delish! Thank you for posting!! What wonderful memories you've brought back to me ♡

    1. Hello Jennifer! Wasn't it great? "Ya viene el pan de coco!!" Hahaha!

  6. These look so delicious! I'll try the recipe very soon.

  7. I see you are latin american, can I find this receipe in spanish :) I am from Costa Rica, and I love to bake new things every weekend for my kids :D I would really love to try this one!

    1. Hola! My recipes are not available in spanish but google translate does a good job :). Let me know if you try it!!! Thank you for stopping by!!

  8. Your recipe is the best. I tried them using unrefined coconut oil and coconut filling, they are simply amazing.


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