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Coconut Bread Roll

Updated: Oct 1, 2023

Coconut bread roll

Coconut bread roll


To make the Coconut bread roll...


Equipment : (260 mm length x 130mm width x 65 mm) depth Loaf Tin

YIELD : 2 Loaf




Bread Flour - 13% Protein

480 g

Instant Dry Yeast - Saf Gold

5 g

Caster Sugar

40 g

Skim Milk Powder

15 g

Fine Salt

10 g


140 g

Full Cream Milk

80 g

Whole Egg

50 g (1 x medium egg)

Unsalted Butter - Room Temperature

50 g




Dried Fine Desiccated Coconut

60 g

Coconut Milk

90 g

Palm Sugar

50 g


20 g

Fine Salt

1/4 teaspoon

Molasses (optional)

1 tablespoon




Whole Eggs

50 g

Full Cream Milk

50 g

Fine Salt


Whisk the ingredients together and set aside in the fridge until ready to use.




Boiling Water

50 g

Caster Sugar

80 g

Whisk the two together until the sugar are completely dissolved. Prepare towards the time the bread is almost finished baking.



For the coconut Filling

If you are using dried desiccated coconut, mix with the coconut cream and let the desiccated coconut absorb all of the liquid for at least 30 minutes to soften. If you are using freshly grated coconuts, you can omit this step.

Place water and palm sugar into the saucepan over the stove and heat until sugar have fully dissolves. Stir in soaked desiccated coconuts (if you are using dried) and sprinkle in the salt. Add the molasses for a darker colour and continue to cook until all the liquid have been absorbed and the coconut is dry. Set aside to fully cool and ready for assembly.

For the bread dough

1. Start preparing the coconut bread roll by preparing the dough. Heat the milk until it reaches approximately 32°C. Whisk in the sugar until they are fully dissolved then whisk in the instant yeast. Leave at room temperature until the mixture starts to froth on the top.

2. Place all the dry ingredients into a stand mixer bowl followed by the yeast mixture, water eggs and unsalted butter. Mix over the stand mixer on low speed for 3 minutes until the ingredients come together to a rough dough.

3. Increase the speed to medium and continue to mix for approximately 8 minutes until it starts to pull away from the side of the bowl. Test the dough by pulling out a small ball and between you hands, gently stretch the dough while rotating them. If you are able to stretch the dough think enough to see through like a "window, you have developed enough gluten. This is call the "window Test". If the dough breaks apart when you stretch it, you will need to mix it further. Continue to mix for 2 minutes and check again and so forth until you passes the window test.

4. Transfer the dough onto the work bench then roll it to a smooth ball. Lightly grease a bowl large enough for the dough to expand with some oil or oil spray. Transfer the dough into the bowl with the seam side underneath.

5. Cover with a tea towel and leave to bulk ferment at room temperature until it doubles in size. This process can take approximately 1 - 2 hours depending on the ambient of your kitchen.

Meanwhile, prepare the coconut filling by soaking the desiccated coconut with the coconut milk for 30 minutes.

Melt the palm sugar with the water, molasses and fine salt until the palm sugar are fully dissolved. Stir in the hydrated desiccated coconut and stir to cook until it starts to become a paste and the liquid are well absorbed into the coconut. Set aside into a bowl and leave to cool, ready to use.

6. When the dough have risen to double the size. Gently press the dough down to release some of the gasses. Transfer onto your work surface then divide the dough to 2 equal portions of approximately 425 g each portion.

7. Starting from one of the dough, covering the second one with a tea towel to prevent it from drying out, roll the dough to 240mm x 300mm rectangle with the shorter sides closest to and opposite from you. Ensure that the dough is roll out as even in thickness and possible and as even a rectangle as possible.

Mark a line in the centre lengthwise of the dough by gently pressing your scraper on to the dough. From the top centre, cut individual 15mm strips with a sharp scraper, dipping the scraper into the flour as often as possible to prevent the strip from sticking to one another.

8. Spread out approximately 100g of the coconut filling on the space below the strips leaving 10mm gaps on all 3 corners. roll the ends over the filling, whilst constantly ensuring that they are as even in thickness as possible then continue to roll it over the strips. Roll the roll of dough with the seam side down and gently press down to seal the edges then adjust the roll to fit the baking tin. Place the roll on one side of the baking tin.

Repeat the same process with the next dough and place it on the opposite side of the first roll of dough.

9. Cover with a tea towel and leave at room temperature to bulk ferment. This process will take approximately 1 hour to 2 hours depending on the ambient of your kitchen.

10. Once the dough have doubled in size again, brush the top with the egg wash then sprinkle some fine desiccated coconuts on top.

11. Bake in the pre heated oven for 40 minutes. Half way through baking, turn the temperature down to 150°C then turn the loaf tin around and continue to bake.

12. Once baked or when the interior temperature is above 85°C, brush the top of the rolls with sugar syrup while still hot from the oven. Leave to cool in the tin for 15 minutes then remove it from the tin with the parchment paper and cook onto a wire rack.

This roll can be served warm or cooled.


Store the leftover bread at room temperature in air tight container or wrapped in cling film. This bread will stay fresh for up to 3 days depending on your storage quality.


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