About This Recipe
Coconut Rolls with Custard Filling are sweet baked pastries consisting of soft yeast dough rolled around a creamy custard filling, coated with shredded coconut before baking. The recipe combines classic baking techniques with tropical coconut elements.
Why You’ll Love This Recipe
- Contrasting textures of soft dough and shredded coconut
- Creamy custard filling provides rich flavor
- Combines familiar baking ingredients in unique format
- Portable individual serving size
Ingredients
Dough
- 500g all-purpose flour
- 50g granulated sugar
- 7g instant yeast
- 5g salt
- 250ml warm milk (40°C/105°F)
- 1 large egg
- 50g unsalted butter, softened
Custard Filling
- 500ml whole milk
- 100g granulated sugar
- 50g cornstarch
- 3 large egg yolks
- 5ml vanilla extract
Coating
- 200g shredded coconut
- 1 egg white, lightly beaten
Step by Step Instructions
- Make dough: Combine flour, sugar, yeast and salt. Add warm milk, egg and butter. Knead 10 minutes until smooth. Cover and rise 1 hour.
- Prepare custard: Whisk sugar, cornstarch and egg yolks. Heat milk until steaming. Gradually whisk milk into egg mixture. Return to heat and cook until thickened. Stir in vanilla. Cool completely.
- Shape rolls: Punch down dough. Roll into 40x30cm rectangle. Spread custard evenly over dough. Roll tightly from long edge. Cut into 12 slices.
- Coat rolls: Brush rolls with egg white. Press into shredded coconut to coat all sides.
- Final proof: Place rolls on parchment-lined baking sheet. Cover and rise 30 minutes.
- Bake: Preheat oven to 180°C (350°F). Bake 20-25 minutes until golden brown. Transfer to cooling rack.
FAQ
Can I use active dry yeast instead of instant?
Yes. Activate in warm milk with 1 tsp sugar before adding to flour.
Can I make the custard ahead?
Custard can be refrigerated up to 2 days. Cover surface with plastic wrap.
Why did my custard turn lumpy?
Ensure constant whisking while cooking and temper eggs properly with hot milk.
You Must Know
- Dough should be tacky but not sticky – adjust flour/milk as needed
- Custard must be completely cool before assembling
- Roll dough tightly to prevent filling leakage
- Oven temperatures vary – check rolls at 18 minutes
Storage Tips
- Store cooled rolls in airtight container at room temperature 2 days
- Refrigerate up to 5 days – reheat 10 seconds in microwave before serving
- Freeze unbaked rolls: After shaping, freeze on tray then transfer to bag. Bake from frozen, adding 5-7 minutes to baking time