How to make Delicious Sweet Coconut Roll Recipe

This perfect coconut roll recipe is made with simple ingredients and topped with a sweet coconut glaze. These sweet rolls, reminiscent of a cinnamon roll but with a tropical filling twist also combine coconut milk's rich flavors for an irresistibly delicious treat. 

Revamping the Classic Coconut Roll Recipe

Today’s coconut roll recipe offers a tempting twist on traditional sweet rolls, blending the best elements from iconic versions like Brazilian Pão de Coco and Guyanese coconut rolls. 

Unlike the Guyanese version that uses puff pastry, our version features a soft, yeasted dough filled with a decadent mixture of sweetened shredded coconut and condensed milk. To complete this delicious treat, we’ve topped the rolls with a creamy glaze made from cream cheese, lemon, and vanilla inspired by the rich, coconut milk sauce of Samoan Pani Popo.

So while this version diverges from tradition, it’s our family’s special take on a beloved treat. This has to be one of our favorite breads. 

Ingredients

There are three parts to this recipe:

1. Preparing the Dough

2. Filling recipe and

3. Glaze on top. 

Preparing the Dough

Adapted from our best eggless cinnamon rolls, this recipe features coconut milk and slight flour adjustments to create a new take on the classic sweet roll.

Yeast Dough	Filling	Glaze
240 ml Coconut Milk	1 + 1/3 cup Desiccated Coconut	4 oz (113g) Cream Cheese, softened
2 tsp Instant Yeast (1 packet)	1/3 cup Condensed Milk	1/4 cup Condensed Milk
1/3 cup Sugar	1 tbsp Butter	1/2 tsp Vanilla Extract
3.5 cups All-Purpose Flour	1/2 tsp Vanilla Extract	1.5 tsp Lemon Juice
1 tbsp Milk Powder		2-3 tbsp Milk
1/2 tsp Salt
1/3 cup Butter, softened

Notes: 

• Instant Yeast: I always prefer and recommend Instant yeast for all my bread recipes as it does not need to be dissolved and activated in water before mixing (unlike the active dry yeast) with the dry ingredients making it easier to work with.
• Coconut Milk: Full-fat coconut milk, store-bought or homemade; adds a rich, creamy texture to the dough and enhances the coconut flavor.
• Condensed Milk: Sweetened condensed milk adds sweetness and helps bind the shredded coconut in the filling.
• Milk: Milk for the filling is used to achieve the desired consistency of the glaze. Depending on your preference, you can use any milk—whole milk, 2%, or even non-dairy milk- like almond or oat milk.
• Butter: I prefer using Unsalted Butter when it comes to baking, if using salted butter please feel free to skip the salt in the recipe. 

Step by Step Instructions

Step 1: Prepare the Dough

1. In a large bowl, combine 1/2 teaspoon salt, 3.5 cups all-purpose flour, 1 tbsp milk powder, 1/3 cup sugar, and 2 tsp instant yeast.
2. Add 240 ml coconut milk and mix until a dough forms (image 1).
3. Knead the dough for about 10 minutes on a lightly floured surface until smooth and elastic. Do not be tempted to add any additional flour at the time of kneading. 
4. Add 1/3 cup softened butter and knead until fully incorporated and you get a soft dough (image 2). 

1. Place the bread dough in a greased bowl, cover it with a kitchen towel, and let the dough rest and rise in a warm place for about an hour, or until doubled in size (images 3 and 4).

Alternatively you can also prove the dough in an Instant Pot in just 30 mins. Refer our post on How to Prove the dough in an Instant Pot for more details.

You can knead the dough using a stand mixer with the dough hook attachment. Just follow the steps mentioned in our eggless cinnamon rolls recipe for the same.

Step 2 - Filling

In a medium saucepan, melt a tablespoon of butter over low heat.

Add 1 cup of desiccated coconut, 1/3 cup of condensed milk, and 1/2 teaspoon of vanilla extract to the melted butter.

Stir the mixture constantly and cook over low heat until it thickens and begins to pull away from the sides of the pan.

Remove the pan from heat and transfer the filling to a separate bowl. Allow it to cool to room temperature before using.

Step 3 - Shaping 

Punch down the risen dough and turn it out onto a floured surface.

Using the rolling pin, roll the dough into an 18x20-inch rectangle.

Apply some butter over the dough and spread the coconut filling evenly over the dough (image 8).

Roll the dough up tightly from one long side into a log.

Cut the rolled dough into 12 equal pieces (image 9).

Arrange the pieces in a greased baking dish for second rise and cover with a kitchen towel. Let them rise for 30 minutes.

Step 4 - Bake the Rolls

1. Preheat the oven to 380°F (190°C).
2. Bake the risen rolls for 20-25 minutes, or until golden brown.
3. Allow the rolls to cool slightly.

Step 5 - Prepare the Glaze

1. In a bowl, beat together 4 oz softened cream cheese, 1/4 cup condensed milk, 1/2 tsp vanilla extract, and 1.5 tsp lemon juice.
2. Add 2-3 tbsp milk to achieve the desired glaze consistency.
3. The glaze thickens with time, so consider adding a little more milk if needed at the time of glazing. 

Check out our post on Creamy glaze without powdered sugar for detailed recipe instructions with step-by-step pictures.

Step 6 - Glaze the Roll

Drizzle the glaze over the slightly cooled rolls.

Enjoy your homemade coconut bread

Storage Instructions

Refrigeration

• For Fresh Rolls: Store the baked coconut rolls in an airtight container in the refrigerator for up to 1 week.
• To Reheat: Warm the rolls in the oven at 350°F (175°C) for 5-7 minutes or microwave them for 10-15 seconds until warm.

Freezing

This is my preferred method of storing the coconut rolls as it prevents them from drying out.

• For Freezing: Place completely cooled rolls in an airtight container or resealable plastic bag. Freeze for up to 3 months.
• To Thaw: Let the rolls thaw at room temperature for a few hours, or overnight in the refrigerator.
• To Reheat: Reheat the rolls in the oven at 350°F (175°C) for 10-12 minutes, or microwave them for 20-30 seconds until warm.

Glaze Storage

• For Glaze: Store leftover glaze in an airtight container in the refrigerator for up to 1 week.
• To Use: Reapply glaze to warmed rolls or serve it on the side.

Important Note

Due to the presence of coconut milk in the dough and condensed milk in the filling and glaze, it is not advisable to store these coconut rolls at room temperature. Dairy and coconut milk can spoil quickly when left out, especially in warm conditions, leading to potential food safety issues.

Pro Tips

• The first step is to thoroughly grease your baking pan to prevent sticking and ensure easy removal of the rolls. Preheat your oven to the temperature specified in the recipe to guarantee even baking from the start.
• Use lukewarm coconut milk to avoid killing the yeast. The milk should be warm to the touch but not hot. If the milk is too hot, it will kill the yeast and prevent the dough from rising.
• Add softened butter to the dough at a later stage. This technique helps develop gluten, making the rolls tender and fluffy. Cold butter won't incorporate well, and melted butter will make the dough too sticky. Use room-temperature butter for kneading.
• Use unflavored dental floss to cut the dough log into perfect circles during the shaping stage. If you prefer using a knife or bench scraper, gently reshape each piece into a circle before placing it on the greased tray.
• Choose a baking tray that provides enough space for the rolls to rise without crowding. A 9x13-inch baking tray is ideal. Overcrowded dough can rise unevenly and form a peak in the center. I am using an 11x7-inch ceramic baking tray.
• For the second rise, don’t just rely on time. Check the dough’s appearance and texture. The rolls should be soft and touching each other. Avoid overproofing to prevent uneven baking.
• Keep your dough covered with a clean kitchen towel at all times; while proving or shaping; to prevent it from drying out. This helps maintain moisture and ensures a smooth rise.
• Use ceramic or aluminum baking trays for even heat distribution. Glass trays tend to conduct more heat, which can cause the rolls on the edges to brown too quickly.
• Apply the glaze when the rolls are warm, not hot. This allows the glaze to seep into the rolls without melting and pooling at the bottom.

Frequently Asked Questions

Related Recipes:

1. Creamy Glaze without powdered sugar
2. Eggless Cinnamon Rolls
3. Challah Rolls
4. More Bread Rolls

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