Coconut buns, or “cocktail buns” are a beloved bakery favorite among locals in Hong Kong and Chinatowns everywhere. It combines the soft, buttery milk bread ubiquitous around Asia, with a sweet, rich coconut filling.
Often, the filling ends up baked in a big hunk in the center of the bun. When you eat it, you can rip off pieces of bread along with bits of filling so you can get both in each bite. But that got us thinking…what if everything was all evenly distributed to begin with? We decided to try making these “Inside-Out” Hong Kong Coconut Buns to do just that. They’re so pretty when baked–a swirl of soft bread and sweet coconut. They’re also surprisingly easy to make!
You can also try the more traditional Chinese Bakery Coconut Cocktail bun recipe which is really popular, amazingly good and you can make that at home too!
UPDATE: You can still use this recipe for the bread dough, but you also have the option to use our new Milk Bread recipe, which is considerably easier (and, truth be told, softer). Find our milk bread recipe here.
Here’s what you need:
For the buns:
- 6g active dry yeast (about 2 teaspoons)
- 3 tablespoons warm water
- 1 cup whole milk, at room temperature
- 5 tablespoons castor sugar
- 1 large egg, at room temperature
- 500g bread flour (about 3 ½ cups)
- 1 teaspoon salt
- 4 tablespoons softened butter (55 grams)
- egg wash (1 egg, beaten with a tablespoon of water)
For the coconut filling:
- 1 ¼ cups sweetened coconut flakes, plus 2 tablespoons
- 1/4 cup non-fat dry milk powder
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons softened butter
- 2 egg yolks
- 2 1/2 tablespoons milk
In a small bowl, dissolve the yeast in the warm water and set aside for 5 minutes. In a separate bowl, beat together the milk, sugar, and egg. In a large mixing bowl or mixer with a dough hook attachment, combine the flour and salt. Add in the yeast and milk mixtures.
If using a mixer, knead with a dough hook on low for a minute, and then high for 2 minutes. Then add the softened butter and knead on a medium high setting for 13 minutes. Yeah…adding the butter at this stage is kind of gross. Just trust us…knead it well, and you’ll get a smooth, soft dough.
If kneading by hand, knead for about 8 minutes and add the butter. Then knead for another 25-30 minutes (you may want to switch on the TV or something). Basically, you need to knead and develop the gluten until you can stretch a piece of dough really thin without it breaking.
Cover the bowl with a damp towel and allow the dough to rise for 50 minutes. After it’s proofed, punch out all the air and divide the dough into 12 equal pieces. Let it rest for 15 minutes while you make the filling—just mix all the filling ingredients together in a bowl.
To shape the coconut buns, simply roll each piece out into a long rectangle, about 10 inches long. Spread a layer of filling onto each…
…and roll it up lengthwise like a cigar. Cut the cigar in half lengthwise, leaving it attached at one end, so it kind of looks like a long pair of pants.
Split them pants apart (we tried really hard to somehow not make that sound inappropriate and obviously failed), so you kind of just get this really long rope.
Curl up the rope like a snail to make the buns, with all the little lines of dough and filling facing up.
Place onto a baking sheet lined with parchment paper, cover with a damp towel, and let rise again for another hour. Preheat the oven to 350 degrees and brush the coconut buns with egg wash.
Bake 20-25 minutes, or until golden brown.
Eat your Inside out Hong Kong coconut buns warmed with a nice cup of tea and coffee!
- 6g active dry yeast (about 2 teaspoons)
- 3 tablespoons warm water
- 1 cup whole milk, at room temperature
- 5 tablespoons castor sugar
- 1 large egg, at room temperature
- 500g bread flour (about 3 ½ cups)
- 1 teaspoon salt
- 4 tablespoons softened butter
- egg wash (1 egg, beaten with a tablespoon of water)
- 1 ¼ cups sweetened coconut flakes, plus 2 tablespoons
- ¼ cup non-fat dry milk powder
- ⅓ cup sugar
- ¼ teaspoon salt
- 2 tablespoons melted butter
- 2 egg yolks
- 2½ tablespoons milk
- In a small bowl, dissolve the yeast in the warm water and set aside for 5 minutes. In a separate bowl, beat together the milk, sugar, and egg. In a large mixing bowl or mixer with a dough hook attachment, combine the flour and salt. Add in the yeast and milk mixtures.
- If using a mixer, knead with a dough hook on low for a minute, and then high for 2 minutes. Then add the softened butter and knead on a medium high setting for 13 minutes.
- If kneading by hand, knead for about 8 minutes and add the butter. Then knead for another 25-30 minutes (you may want to switch on the TV or something). Basically, you need to knead and develop the gluten until you can stretch a piece of dough really thin without it breaking.
- Cover the bowl with a damp towel and allow the dough to rise for 50 minutes. After it’s proofed, punch out all the air and divide the dough into 12 equal pieces. Let it rest for 15 minutes while you make the filling—just mix all the filling ingredients together in a bowl.
- To shape the buns, simply roll each piece out into a long rectangle, about 10 inches long. Spread a layer of filling onto each, and roll it up lengthwise like a cigar. Cut the cigar in half lengthwise, leaving it attached at one end, so it kind of looks like a long pair of pants. Split them pants apart (we tried really hard to somehow not make that sound inappropriate and obviously failed), so you kind of just get this really long rope. Curl up the rope like a snail to make the buns, with all the little lines of dough and filling facing up.
- Place onto a baking sheet lined with parchment paper, cover with a damp towel, and let rise again for another hour. Preheat the oven to 350 degrees and brush the buns with egg wash. Bake 20-25 minutes, or until golden brown.
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Liane says
I have made ALL your baked Chinese bakery recipes with the milk bun recipe and I just have to say thank you, thank you and thank you! This base recipe is a no fail and everything turns out so beautifully and definitely yummy. The HK egg tart was a super hit with family and the bbq pork puffs just superb. Always love to get the email indicating your new recipe posts and I’ve tried so many of them. Thanks Bill, Judy, Sarah & Kaitlin!
Sarah says
You’re welcome, Liane!
Bob says
True this inside out HK coconut buns recipe and it turned out pretty good considering I had to make some substiutions due to what I had available:
1) used all-purpose instead of bread flour.
2) used raw and brown sugars instead of castor and white sugars, respectively.
3) I didn’t have any dried milk powder.
Will DEFINITEY make it again with ALL correct ingredients to make it more fluffy. I’m tryouts g to replicate the coconut buns from JJ’s Bakery in Arcadia, CA….and these were definitely close!!
Thanks!!
Question – do you have a hand-pulled noodle recipe you can share? I’d LOVE LOVE LOVE to be able to make these at home. Thanks!!!
Sarah says
Hi Bob, thanks for sharing your findings/results on the coconut bun recipe. We don’t have a hand-pulled noodle recipe yet, but we do have a biang biang noodle recipe here: https://thewoksoflife.com/2017/01/cumin-lamb-biang-biang-noodles/. They’re wider and flatter than hand-pulled noodles, but it’s a start!
Kathy says
These turned out so much better then I expected due to some changed I had to make. I used unsweetened almond milk for all the milk. (dough and filling). I didnt have any milk powder, so I used 3 Tbsp. cornstarch, 3 tsp. vanilla extract, and added an extra Tbsp of (Almond) milk to the filling to a total of 3 1/2 Tbsp total of milk in the filling. Will be making again real soon. Thank you for this recipe.
Sarah says
Thanks for sharing your experience, Kathy!
Judie says
I have been looking for this recipe. I grew up eating Chinese bakery in San Francisco. Golden Gate Bakery had a coconut roll similar to this. It’s not a spin off of the cocktail bun. I love it. Thank you for the recipe. But I think, I’m going to make, rolling the dough like an American cinnamon roll. This will give it the look that I remember.
Sarah says
Great idea, Judie!
Emily says
I tried out your recipe because the buns look amazing, but when I tried to stretch out the dough it doesn’t look as smooth as yours in the picture despite kneading it for over 30 minutes. Do you have any suggestions as to what I’m doing wrong?
Sarah says
Hey Emily, the only thing I can think of is that it might be too dry to be elastic? It could have to do with the way you measured the flour (it shouldn’t be “packed” into the measuring cup), or perhaps the climate in your kitchen!
Tuyet Semi says
I don’t have oven. Can i made this cake without oven ?
Sarah says
Hey Tuyet, it would be difficult to bake these without an oven!
Susan says
We don’t have sweetened coconut in Australia. How do I make it. I love your recipes and usually make one of your meals each week. Thank you for the recipes, image display and fascinating travel blogs. Susan.
Sarah says
Hey Susan, I actually think you could probably use unsweetened coconut for the recipe!
Thu says
Hi there,
Thanks for this amazing recipe – I’m going to try it this weekend. Can I please ask the recipe for “egg wash”? Also, the pictures of the buns look like they are a bit burnt – is that the way it should be?
Thank you very much.
(from Australia)
Sarah says
Hey Thu, just beat 1 egg with a couple teaspoons of water to make the egg wash.
Mamie says
I copied bread mik recipe since you said it was softer. However, it does NOT include tanghzone method. I thought all milk bread used that method. Was it accidently left out??
Judy says
Hi Mamie, it’s no accident. Our recipe does not require tangzhong starter.
wavesoftomorrow says
Hi, thanks for the recipe, i have a question, which oven option we use when we bake the buns? Fan? Up and down? Or both fan and up and down sides of the oven?
Thanks!
Sarah says
Not sure exactly what you mean. In general, you want both the top and the bottom of the oven to be on.
Linda says
Hi I was wanting to use your milk bread recipe for the dough part of this recipe. I was wondering if it was possible to make the buns ahead of time and refrigerate it to bake off the next day. Or just make the dough part and add the filling before you bake?
Sarah says
Hi linda, you can absolutely use the milk bread recipe to make these buns. We get this question about making the dough in advance pretty often, and I’m still not sure how well it would work. It’s definitely worth a try, though––I would make the dough and then refrigerate it (covered tightly with plastic wrap). Then, when you’re ready to make the buns, take the dough out of the refrigerator and let it come to room temperature. Then you can assemble the buns and allow them to rise a 2nd time. i’m not sure if this would yield the same results, but let us know how it goes if you do try it!
Ha Patel says
Do I have to use the dry milk powder? I’m trying to make this for my son who has a lactose allergy. Is there anything I can substitute the milk powder with?
Thanks and can’t wait to make this
Judy says
Hi Ha, I did some research and read about people using vanilla custard powder instead of dry milk. Hope this information works for you.
ly says
can I use self rising flour instead of regular flour for cocktail buns?
Sarah says
I’m actually not sure what using self-rising flour would do to the recipe. in general though, I don’t tend to mess with ingredients too much in baking recipes. Many a kitchen disaster has taught me that lesson. :)
Errol says
I think self raising flour has baking powder added previously. Since the amount of baking powder is unknown, it is better to avoid it and use regular white flour.
salma says
thanks a lot for the amazing recipe, unfortunately Iam alergic to eggs, what do recomend instead of it .
Hong-Anh says
I made these last night and I swear to god, they are the best thing I’ve ever made because they taste EXACTLY like my childhood! But even better because they are prettier than the original cocktail buns! Thanks so much for this ace recipe (though also not thanks because I know how easy these are to make now. DANGER ZONE).
Sarah says
Hey Hong-Anh! We were so happy to read your comment. We’re glad you enjoyed them as much as we did!
Saucy Spatula says
Being from Hong Kong means eating lots of “western-style” buns growing up! I always get the inside-out coconut bun whenever I visit the Chinese bakeries in Chinatown! They’re often called the “heart-shape” coconut buns to differentiate from the cocktail buns.
Thanks for sharing the recipes! Can’ wait to try this at home!
Judy says
Hi, Saucy-Spatula, thank you for sharing your story. Please let us know how you like it after trying this at home.
Michelle @ A Dish of Daily Life says
These really look delicious! My oldest son is always begging me for cinnamon buns…I bet he would love these too! So glad to have you join us at #FoodieFridays…I’m pinning your recipe right now!
Judy says
The Coconut Bun is an all time favorite, I am sure your son will love it.
francesca says
Judy- you killed it. I’d eat this all day.
Judy says
Thank you, Francesca!
Dolly says
That kind of thikinng shows you’re an expert
Cheryl says
Oh My Gosh! I am falling over, licking my screen right now. When will you be sending me a huge package of these? They look soooooooo delish! So happy you brought them to The Yuck Stops Here link party! HUGS
Sarah says
Hahaha we’d love to ship you over a big box express from Beijing!
Cheryl says
Just a note to let you know that I have featured this delicious post on The Yuck Stops Here this week. I hope you’ll swing by and pick up your “I’ve Been Featured” button and share something new! HUGS
Traci says
Mmmm… I love Hong Kong buns! These look perfect! I am definitely going to give your recipe a try. Thanks for sharing!
Kaitlin says
Let us know how they turn out or if you have any questions, Tracy! Cheers!
Carrie Groneman says
This looks so scrumptious! Next time you make these, please give me a call and I’d love to be your taste tester! Thanks for linking up at Wonderful Wed. Blog Hop. Carrie, A Mother’s Shadow
Kaitlin says
Hi Carrie–trust me, we could do with a few more taste testers to keep the waistlines in check! ^_^ Looking forward to future Wonderful Wednesdays!
Jenny says
Wow that looks amazing (and easier than I thought)! I would love it if you would share one of your posts on my Meet Up Monday Blog Party!
http://jennymaire.blogspot.com/
Andi @ The Weary Chef says
We have a Chinese bakery near us that has coconut buns, and I adore them. Your version looks even better! Unfortunately, gluten and I aren’t really on speaking terms at this point. I need to figure out a way to enjoy this coconut filling another way!
Kaitlin says
It’s all about the even coconut to bread distribution, Andi! We salute you for your resolve and restraint on the gluten front. I wonder if there’s a gluten free bread recipe out there that might be fitting? Instead of making a loaf of gluten-free bread, just twist them into these little rolls. Let us know if a brilliant idea strikes!
Andi @ The Weary Chef says
You would have restraint too if a food made you feel sick all the time ;) I can never stick to any sort of diet, but not wanting to feel bad is a strong motivator! I’m still figuring out the GF baking thing, but this will be high on my list of things to try when I get the swing of it. I feel like I have to learn to bake all over again!
Bill says
Hi Andi, I hear you, there are many foods that I like that don’t like me also!
Rachael says
I have to say, these look absolutely delicious! I love the idea of even distribution of the coconut filling, nice job!
Sarah says
Thank you Rachael!
Chris at Hye Thyme Cafe says
Oh my! Can’t wait to try this one! Definitely pinning for future reference. :) [#PinItThurs]
Sarah says
Thanks so much Chris!
Lokness @ The Missing Lokness says
I am not a huge fan of coconut flakes, but these buns are always the exception! I love the idea of inside-out. These buns sure look amazing!!!!!
Sarah says
Hey Lokness, I wasn’t ever really all that crazy about coconut when I was a kid, either, but I loved these buns too. : )
Anne says
These sound so yummy! I’ll have to make a couple of substitutions because my husband is lactose intolerant, but other than the dry milk powder, we should be fine subbing in coconut milk, and amping the coconut flavor, right? :-) Can’t wait to try them!
Sarah says
oooh that sounds awesome. I’d be so curious to hear how that turns out! Let us know, Anne!
Crystal | Apples & Sparkle says
These are beautiful & sound totally delicious! Thanks for sharing!! : )
Sarah says
You’re very welcome, Crystal. : )
[email protected] says
Never heard of these before, but I love the filling and these look so moist and buttery! I can have them for lunch!
Sarah says
Hey Ami, emphasis on the ‘buttery.’ Asian milk breads all have the soft, buttery flavor and texture that this bun has. If I brought one of these to lunch at work, I would totally just end up eating it mid-morning. Self-control has never been my strong suit.
cheri says
This looks wonderful, great instruction too! This would be something very new to our family. Pinned
Sarah says
Thanks Cheri!
Natasha says
These look so delicious! I’ve never come across them before but I can’t wait to try them. Thanks!
Sarah says
Thanks for stopping by Natasha! These are definitely worth a try. : )
Erika says
OH MY GOD. These look OUT OF THIS WORLD!!!! I don’t know if I’ve ever had these specifically, but some of my favorite Asian pastries are very similar. Can’t wait to try!!! (And can you make egg custard tarts next?! ;))
Sarah says
Hey Erika, thanks so much for your lovely comment! We may be able to do something about your egg custard tart request! You’re not the first person to ask, and we’ve been working on a recipe. : )
dina says
these look so amazing!
Judy says
Thanks, Dina! These are wonderful.
Phyllis says
They sure do look good to me! Rip those pants apart almost made me spit out my coffee again just now! Haha You guys make me laugh! These look like they are doable for sure!! MMM wish I had one right now!,
Judy says
Hi, Phyllis, take out your mixer and whip up a batch. They are so easy to make. We had these with our morning coffee all week. Boy, what a treat that was!
Bibs @ Tasteometer says
Oh these look delicious, great photo tutorial too. I want.
Sarah says
Thanks Bibs! We try to make things clearer/easier with the photos. : )
William says
What cup size do you use? ml size?
Sarah says
Hi William, we’re using the American measuring cup. The volume is about 236 ml.