These tender, cloud-like braided rolls filled with creamy coconut custard offer a taste of comforting indulgence. Lightly sweetened and delicately buttery, they’re perfect for brunch, afternoon tea, or an elegant dessert. Each roll delivers soft pastry contrasted by rich coconut filling, making them sure to impress both loved ones and guests alike.
Cooking Time
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Prep Time: 40 minutes
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First Rise: 50–60 minutes
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Shaping & Second Rise: 25–30 minutes
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Baking Time: 30–35 minutes
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Total Time: Approx. 2 hours 30 minutes
Ingredients
Dough:
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200 ml water (lukewarm)
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110 ml milk (lukewarm)
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8 g dry yeast
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50 g sugar
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110 ml vegetable oil
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1 egg white
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600–650 g all-purpose flour
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1 tsp salt
Filling (Coconut Cream):
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200 ml coconut milk
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40 g sugar
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1 egg
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37 g cornstarch (approx. 2½ tbsp)
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5 ml lemon juice (1 tsp)
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20 ml vegetable oil (1 tbsp)
Finish:
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1 egg yolk
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1 tbsp milk
Optional Tea Brew (for Serving):
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15 g blueberries
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15 g strawberries
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15 g cranberries
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8 g black herbal tea
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Boiling water
Step-by-Step Cooking Directions
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Whisk together water, milk, yeast, and sugar until foamy.
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Stir in oil and egg white.
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Mix flour and salt into the liquid with a spatula until a shaggy dough forms.
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Knead in the bowl for 1–2 minutes, then on a lightly floured surface for 5–7 minutes. Dough should feel smooth and non-sticky.
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Lightly oil a bowl and place the dough inside. Cover and let rise 50–60 minutes until nearly doubled.
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Meanwhile, prepare the coconut cream: whisk coconut milk, sugar, egg, cornstarch, and lemon juice. Heat, whisking constantly until thick. Stir in oil, cover with plastic wrap, and cool.
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Once risen, punch down the dough and divide into nine equal pieces (~1066 g total).
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Roll each piece into a ball. Cover with a towel and rest 10–15 minutes.
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Roll each to ~20×30 cm, brush with melted butter, fold envelope-style twice, and brush again.
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Place on baking parchment, cover, and refrigerate 40–50 minutes.
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Roll dough again to ~15×25 cm. Pipe coconut cream along one edge and roll into a spiral. Use a rolling pin to pattern the surface.
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Repeat with remaining dough. Place rolls on a lined baking sheet, cover, and let rise 25–30 minutes.
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Preheat oven to 180 °C. Whisk egg yolk with milk and brush over rolls.
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Bake 30–35 minutes until golden and puffed.
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Let cool slightly before serving. Brew optional berry tea to complement.
Nutritional Information (approx. per roll)
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Calories: 260–300
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Carbohydrates: 35 g
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Protein: 4 g
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Fat: 12 g
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Fiber: 1 g
The Origins and Popularity of the Recipe
Braided filled breads appear across Central and Eastern Europe—cultural symbols of celebration. This version adds a tropical twist by using coconut cream, marrying traditional European dough braiding with exotic flavors. It’s gaining popularity among home bakers who love creative filled breads that are visually impressive yet simple enough for regular baking.
Reasons You’ll Love It
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Soft, buttery rolls with unexpectedly creamy coconut filling.
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Visually stunning braided loaves that impress guests.
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Warm, comforting aroma fills your home.
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Great for gathering snacks, brunch spreads, or afternoon treats.
Health Benefits
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Made from scratch with Western cooking staples; no preservatives.
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Coconut cream offers healthy medium-chain triglycerides (MCTs).
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Moderate sugar keeps sweetness enjoyable yet balanced, unlike overly sweet store-bought pastries.
Serving Suggestions
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Serve warm with tea or coffee.
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Pair with fruit jams, nut butters, or cream cheese.
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Great as brunch centerpieces or dessert buffet items.
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Slice and toast later for breakfast with a spread.
Common Mistakes to Avoid
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Overheating the yeast mixture can kill it. Stick to 38–43 °C.
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Skip resting dough before rolling—it becomes difficult to handle.
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Don’t let dough overproof after shaping or rolls may collapse.
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Undercooked coconut cream will leak—ensure thick consistency.
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Overbake and the rolls become dry—watch for golden color.
Pairing Recommendations
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Brewed berry or black tea (optional tea recipe included)
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Café-style coffee drinks like lattes or cappuccinos
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Fresh fruit such as berries or citrus slices
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Mascarpone or clotted cream on the side
Cooking Tips
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Use instant flour—absorbency matters; more milk or flour may be needed.
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A warm proofing box (e.g. 40 °C oven off) speeds rising.
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Use a piping bag for clean, even filling distribution.
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Patterning the dough: a slight roll helps texture retention.
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Brush gently so filling doesn’t leak during proofing or bake.
Similar Recipes to Try
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Almond cream-filled braided loaves
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Chocolate swirl buns with cocoa-streaked dough
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Coconut custard buns (Asian-style)
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Cardamom–pliers braided sweet loaf
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Lemon–poppy seed rolled breakfast bread
Variations to Try
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Swap coconut cream with vanilla custard or almond frangipane.
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Add citrus zest (lemon/orange) to dough or filling for a bright flavor.
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Fill with Nutella or chocolate pastry cream.
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Top the rolls with streusel before baking.
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Brush with honey glaze post-bake for cranberry sweetness.
Ingredient Spotlight: Coconut Milk
Coconut milk adds richness and tropical flavor without heaviness. Look for cans with no added sugars and Shake/twist can to homogenize. Use high-fat versions for better texture in fillings.
Conclusion
These braided coconut cream rolls bring together tradition and indulgence with a simple yet showy recipe. Fluffy, airy dough encases smooth coconut filling—a perfect treat for brunch, dessert, or gifting. Knead, braid, and enjoy with loved ones!
Frequently Asked Questions
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Can I swap coconut milk for regular milk?
Yes, create a vanilla custard using 200 ml milk instead, but omitting coconut flavor. -
Can I freeze the rolls?
Bake fully, cool, wrap individually, and freeze up to one month. Reheat briefly before serving. -
Can I use active dry yeast instead of instant?
Yes—dissolve 8 g yeast in warm water and let foam before mixing, adding ~10 minutes to proof. -
My dough’s too sticky—help?
Add flour one tablespoon at a time while kneading until manageable. -
Cream filling is too thin—what to adjust?
Increase cornstarch by 1–2 tbsp or simmer longer to thicken before cooling. -
Can I reduce sugar?
Yes—reduce sugar by 25% for a milder sweet roll while maintaining structure. -
How to avoid soggy bottoms?
Use parchment paper; when removing rolls, let them cool on a rack, not directly on baking sheet. -
Can these rolls be savory instead?
Sure—fill with cheese-herb mixture and skip sugar/coconut version. -
How to ensure even browning?
Rotate oven halfway through bake and apply egg wash evenly. -
Do rolls stay soft over time?
Store in airtight container; they remain soft for up to three days or freeze for longer storage.