- 280 g all-purpose flour
- 125 ml milk
- 4.5 g instant yeast
- 25 g sugar
- ¼ tsp salt
- 40 g butter
- 1 egg
- 40 g butter (to brush on rolled dough before adding the coconut filling)
- 75 g grated coconut (fresh)
- 75 g brown sugar
- 30 ml water
- ¼ tsp salt
- 225 g icing sugar
- ¼ tsp salt
- 60 ml coconut milk
Pour milk into a large mixing bowl and add yeast to it. Stir to dissolve.
Add the egg and sugar. Stir salt into flour and add both into the liquid ingredients. Mix at medium speed for approximately 2 minutes until the dough comes together. Dough will be sticky at this stage.
Add the softened butter and continue to mix on medium speed for another 7 to 8 minutes until the butter is all incorporated and the dough becomes smooth. The dough will be lightly sticky at this stage.
Turn it out onto a lightly floured surface, knead to form a smooth ball. Place the dough in a deep bowl, cover with a kitchen towel and let it proof until double in size.
To make the filling, add the brown sugar. salt and water into a medium-sized pan.
Turn on the heat to a low flame and mix to dissolve the brown sugar.
Once the sugar is dissolved, add the coconut. Cook the coconut over low heat until it thickens slightly. Remember to keep the heat low.
Continue cooking until the filling thickens and the liquid in the pan is almost dried up. Keep stiring to avoid it from burning.
Turn off the heat and let the filling cool down before using. This filling can be made in advance and refrigerated.
Assembling the Coconut Rolls
Once the dough has doubled in size, turn it out onto a lightly floured work surface. Roll into to a rectangle measuring 25 cm by 30cm.
Spread butter all over followed by the coconut filling in a thin and even layer.
Roll the dough tightly into a log along one of the longer edges. Pinch the ends.
Cut the log into 9 equal sections and arrange them into a well-greased 7 inches square tin or baking dish.
Cover and let the rolls proof until double in size.
Bake the rolls in a preheated oven at 175°Celsius for 25 minutes.
Making the coconut glaze
While waiting for the coconut rolls to bake, prepare the glaze.
Add icing sugar into a jar. Pour in the coconut milk and stir until the glaze is smooth. This glaze will crust, so it is important not to make it too much in advance.
Once the coconut rolls are baked, remove them from the oven and brush the top with butter. Next, pour the coconut glaze all over the top while the rolls are still hot.
Let the rolls cool down slightly and turn them out onto a wire rack to cool further.
Calories: 402.2kcal | Carbohydrates: 62.7g | Protein: 5.3g | Fat: 15.3g | Saturated Fat: 11.1g | Trans Fat: 0.3g | Cholesterol: 38.7mg | Sodium: 278mg | Potassium: 137mg | Fiber: 2.3g | Sugar: 36.7g | Vitamin A: 271IU | Vitamin C: 0.2mg | Calcium: 36.2mg | Iron: 2.1mg