Coconut Buns (Chinese Cocktail Buns) 雞尾包

Coconut Buns (Chinese Cocktail Buns) are one of my favourite Chinese bakery items. Along with egg tarts, swiss roll cakes, pineapple buns, wife cakes…. and the list goes on. I love my carbs!

WHAT ARE COCKTAIL BUNS?

The name “cocktail buns” is literally the English translation from Chinese, “gai mei bao,” or “cock/chicken-tail-bun.” 

They sweet buns originated from Hong Kong in the 1950s, alongside other bakery items such as pineapple buns (bo lor bao).

Originally, the filling for the cocktail buns were made by blending day-old buns and sugar, as a way to avoid wasting buns that were still perfectly edible. 

However, modern day cocktail buns have strayed away from using old buns in the filling.

WHAT ARE IN COCONUT COCKTAIL BUNS? 

Coconut Cocktail Buns have you guessed it… coconut!

They are a baked, soft rectangular yeasted bun with a filling of:

• shredded coconut
• sugar 
• butter 

The bun itself is slightly sweet, with a topping of butter and sugar, as well as sprinkling of sesame seeds. 

Egg wash makes the buns nice and golden brown, and a final sugar syrup glaze adds some shine and sweetness. 

HOW TO MAKE COCONUT COCKTAIL BUNS

There are 4 components to the cocktail buns:

• coconut filling
• bun dough
• butter topping
• sugar glaze

FIRST, MAKE THE COCONUT FILLING

My coconut cocktail buns have the perfect ratio of filling to bun. I find that many recipes have a stingy amount of filling. You won’t have that problem with my recipe. Every bite will have the perfect amount of coconut goodness. 

I personally use the thin dried coconut flakes, but you can use the larger flakes. It won’t matter too much since we’ll blitz them slightly in a coffee grinder.

Note: If you use sweetened coconut flakes, be sure to decrease the amount of sugar by a bit.

Once the coconut flakes are ground up (not too finely), add that to a bowl, along with the sugar, butter, coconut and vanilla extract.

For a matcha version: Add matcha powder to the coconut flakes, sugar, butter, coconut and vanilla extract.

Give the mixture a stir to combine, and then cover with a lid.

Place into the fridge to firm up, about 20-30 minutes. 

Divide the filling into 12 equal portions.

MAKE THE BUN DOUGH

Make the tangzhong first by combining bread flour and water in a small saucepan. (If you don’t have bread flour, all-purpose will work). 

Bring a low simmer and constantly whisk until the mixture becomes gluey and paste-like.

Remove from heat and let it cool to room temperature.

In a bowl, combine the warm coconut milk with the active dry yeast and let it foam up and become bubbly.

In a stand mixer bowl fitted with a dough hook attachment, add the flour, sugar, salt, egg, oil and the yeast mixture and knead until the dough becomes shiny and elastic. 

Transfer the dough to a lightly greased bowl, cover, and let it double in size.

MAKE THE BUTTER TOPPING

For the topping, combine the butter, cake flour, and powdered sugar in a small bowl. 

Transfer the mixture into a small piping bag, fitted with a round tip.

Place it in the fridge for 15-20 minutes if the butter mixture oozes a bit and is too warm. 

Note: If you don’t have salted butter, you can use unsalted butter, just add a little pinch of salt.

ASSEMBLE THE BUNS

Once the dough has risen, divide the dough into 12 equal portions.

Roll the dough out into a long oval about 6″ in length and 2″ wide.

Place a portion of coconut filling along the centre of the dough, leaving a small border on each side.

Pinch the long edge seam together and tuck in the ends.

Place the buns seam-side down on a large baking tray lined with parchment paper.

Repeat with the remainder.

Cover the buns with a slightly damp cloth and let them rise in a warm location, until slightly puffy.

BAKE THE BUNS

Preheat oven to 350F.

Once the buns have risen, make an egg wash by beating 1 egg in a small bowl. 

Lightly brush the tops of the buns with egg wash and sprinkle sesame seeds on top.

Squeeze two “lines” of butter topping (about 1″ from both the top and bottom edges) on the buns.

Bake the buns at 350F for 18-20 minutes, until lightly golden in colour. 

MAKE THE SUGAR GLAZE

Combine 1 Tbsp of water with 1 Tbsp of sugar in a small bowl. Set aside.

Remove the buns from the oven and use a clean pastry brush to brush the top of each bun with the sugar glaze.

Turn off the oven and pop the buns back into the oven for 1-2 minutes to set the sugar glaze.

Remove the buns from the oven and transfer them to a cooling rack to cool.

HOW TO STORE AND REHEAT COCONUT BUNS

These Coconut Buns are best enjoyed fresh and slightly warm out of the oven.

Store the buns in an airtight container at room temperature for up to 3 days.

Alternatively, you can individually wrap and freeze them for up to 3 months. 

To reheat, microwave the buns for approximately 1 minute, 30 seconds until heated through.

A CHINESE BAKERY CLASSIC

These buns are sweet, soft, and full of coconut flavour. Even though it has many components, it’s truly such a treat to make at home!

If you liked these buns, be sure to check out my other Chinese bakery-style recipes:

• Matcha Pineapple Buns
• Wife Cakes
• Pepperoni Buns
• Coconut Cream Buns
• Perfect Swiss Roll Cake

Let me know if you try out the recipe — tag me on Instagram @siftandsimmer or leave me a comment/rating below! I love seeing your re-creations!

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5 from 5 votes

Coconut Buns (Chinese Cocktail Buns)

A recipe for a Chinese bakery classic: Soft and sweet coconut-filled buns that will keep you coming back for more.

Course Breakfast, Dim Sum, Snack

Cuisine Asian, Chinese

Keyword Chinese cocktail buns, cocktail buns, coconut, coconut buns

Prep Time 1 hour

Cook Time 20 minutes

Resting Time 1 hour 30 minutes

Total Time 2 hours 50 minutes

Servings 12

Author Michelle | Sift & Simmer

Ingredients

Coconut Filling:

• 100 g dried coconut flakes
• 80 g beaten egg
• 80 g granulated sugar
• 40 g unsalted butter room temp
• ¼ tsp coconut extract
• ⅛ tsp vanilla extract
• 20 g matcha if using

Bun Dough:

Tangzhong

• 25 g bread flour (or all-purpose)
• 120 ml water

Dough

• 120 ml coconut milk or whole milk, warmed
• 5 g active dry yeast
• 330 g all-purpose flour
• 40 g granulated cane sugar
• pinch of salt
• 1 large egg + extra for egg wash
• 40 ml oil

Butter Topping:

• 35 g salted butter room temp
• 25 g cake flour
• 15 g powdered sugar

Garnish:

• 1 Tbsp sesame seeds

Sugar Glaze:

• 1 Tbsp water
• 1 Tbsp granulated cane sugar

Instructions

Make the coconut filling:

• Add the coconut flakes to a coffee grinder and blitz a few times, until it's ground up. (Be careful not to over pulse).
• Combine the coconut flakes with the sugar, butter, coconut and vanilla extract.
• If making a matcha version: add matcha powder to the coconut flakes, sugar, butter, coconut and vanilla extract.
• Give the mixture a stir to combine, and then cover with a lid.
• Place into the fridge to firm up, about 20-30 minutes.
• Divide the filling into 12 equal portions.

Make the bun dough:

• First, make the tangzhong by combining 25g flour and 120ml water in a small saucepan.
• Bring a low simmer over medium heat and constantly whisk until the mixture becomes gluey and paste-like.
• Remove from heat and let it cool to room temperature.
• In a bowl, combine the warm coconut milk with the active dry yeast and let it foam up and become bubbly.
• In a stand mixer bowl fitted with a dough hook attachment, add the flour, sugar, salt, egg, oil and the yeast mixture and knead until the dough becomes shiny and elastic.
• Transfer the dough to a lightly greased bowl, cover, and let it double in size in a warm location.

Make the butter topping:

• Combine the butter, cake flour, and powdered sugar in a small bowl and give it a mix.
• Transfer the mixture into a small piping bag, fitted with a round tip.
• Place it in the fridge for 15-20 minutes if the butter mixture oozes a bit and is too warm.
• Note: If you don’t have salted butter, you can use unsalted butter, just add a little pinch of salt.

Assemble the buns:

• Once the dough has risen, divide the dough into 12 equal portions.
• Roll the dough out into a long oval about 6″ in length and 2″ wide.
• Place a portion of coconut filling along the centre of the dough, leaving a small border on each side.
• Pinch the long edge seam together and tuck in the ends.
• Place the buns seam-side down on a large baking tray lined with parchment paper.
• Repeat with the remainder.
• Cover the buns with a slightly damp cloth and let them rise in a warm location, until slightly puffy.

Bake the buns:

• Preheat oven to 350F.
• Once the buns have risen, make an egg wash by beating 1 egg in a small bowl.
• Lightly brush the tops of the buns with egg wash and sprinkle sesame seeds on top.
• Squeeze two “lines” of butter topping (about 1″ from both the top and bottom edges) on the buns.
• Bake the buns at 350F for 18-20 minutes, until lightly golden in colour.

Make the sugar glaze:

• Combine 1 Tbsp of water with 1 Tbsp of sugar in a small bowl. Set aside.
• Remove the buns from the oven and use a clean pastry brush to brush the top of each bun with the sugar glaze.
• Turn off the oven and pop the buns back into the oven for 1-2 minutes to set the sugar glaze.
• Remove the buns from the oven and transfer them to a cooling rack to cool.
• Enjoy the freshly made buns.