Homemade Coconut Buns: The Tiffin Snack You Didn’t Know You Needed.
If you’ve got grated coconut and flour at home, you’re halfway to making something special—soft, sweet coconut buns that are great for kids’ tiffin or an afternoon snack. The steps aren’t complicated, but attention to texture and timing makes all the difference. Here’s exactly how to do it without getting stuck in a mess.
Why Coconut Buns Work
Coconut has natural oil, aroma, and sweetness. Mixed properly with sugar and milk powder, it makes a chewy, slightly sticky filling that contrasts perfectly with soft bread dough. Unlike dry biscuits or deep-fried snacks, buns stay soft and travel well. Good for school. Good for lunchboxes. Good for freezing.
What You Need
For the filling:
- 1 medium coconut, grated
- ½ cup sugar
- ⅓ cup milk powder
- A pinch of salt
- A little water
For the dough:
- 1 ½ tablespoons sugar
- 1 ½ teaspoons instant yeast
- ¼ cup warm milk
- 1 egg (half used in dough, half saved for brushing)
- 2 tablespoons butter
- 1¾ cups all-purpose flour (slightly less than 2 cups)
- ¼ cup reserved grated coconut
- ½ teaspoon salt
- White sesame seeds (optional topping)
Step-by-Step Instructions
Make the filling first.
Take the grated coconut (set aside ¼ cup for later). The rest goes into a pan with sugar, milk powder, a tiny bit of water, and salt. Cook it gently. Stir until the liquid reduces and it becomes sticky—not too dry, not runny. Once it clumps, take it off the stove and let it cool.
Now, prep your dough.
Pour warm milk into a bowl. Add sugar and yeast. Stir. Leave it for 5 minutes. It should bubble slightly—if it doesn’t, your yeast might be expired.
When the yeast looks alive, mix in half the egg, butter, flour, salt, and the reserved coconut. Use a dough mixer for 3–4 minutes at high speed. If you’re working by hand, knead for 15–20 minutes. The dough should be soft and not too sticky. Cover with a damp cloth. Let it rest for 1 hour. It’ll double in size.
After rising, shape the buns.
Punch the dough down gently. Divide it into 8 equal parts. Flatten each one, place some coconut filling in the center, fold, and seal tightly. Shape into balls or ovals. Place on a parchment-lined baking tray.
Final rise. Let the buns sit for 10 more minutes.
Baking.
Brush the tops with the rest of the egg. Sprinkle sesame seeds. Bake at 190°C (around 375°F) for 25 minutes. Once golden, remove from oven and brush with melted butter for a glossy finish.
Let them cool just enough to hold. That’s when they’re best.
What to Watch Out For
- Don’t skip the second rise. It gives the bun its soft texture.
- If your oven runs hot, check them at 20 minutes.
- Make sure the filling isn’t too runny, or it will leak during baking.
- Use fresh coconut. Dry or frozen types won’t give the same result.
Why Make This At Home?
Store-bought buns use preservatives and sometimes synthetic flavors. This one is clean. You know every ingredient. It’s not fried. It’s not sugary junk. It stays good for 2 days at room temp, longer in the fridge. Kids like it. Adults finish it. There’s protein from milk, fiber from coconut, and it actually fills you up.
Want variation? Add chopped nuts to the filling. Or swap sugar with jaggery. You could even skip the sesame topping if you don’t like the crunch.
The Bottom Line
You don’t need to be a pro baker to pull this off. Just follow the dough steps, get the texture of the filling right, and bake until golden. You’ll end up with soft, sweet coconut buns that beat most bakery versions. It’s low-cost, kid-friendly, and good enough to serve guests on a casual afternoon.
