This recipe is for Chinese bakery-style Coconut Cream Buns. They are sweet, soft and fluffy buns matted with coconut flakes and filled with whipped cream.
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I love visiting Chinese bakeries.
Chinese bakeries have all the buns, baos, and pastries a carbaholic could love!
There's a vast variety of sweet buns like pineapple bo lor bao as well as savouries, such as char siu bao, to cake rolls and everything in between.
My kids wanted Coconut Cream Buns.
They love whipped cream and bread, so I thought I would recreate this bakery classic using cream rather than the butter-based filling that is common in recipes online.
What are coconut cream buns?
The name is a little bit misleading.
They're a Chinese bakery classic -- starting off with a sweet, light and fluffy bun, matted with shredded coconut and stuffed with sweetened whipped cream.
Some of the ones I've seen in bakeries don't even have cream in it, so it's a little bit of a misnomer.
Not the same as cocktail buns
You might be wondering if these are the same as Chinese Coconut Cocktail Buns (雞尾包) "gei mei bao," which are also sweet buns that have an enclosed filling of shredded coconut and butter.
They're different.
The cocktail buns don't have whipped cream, and the filling is baked right into the bun.
Why you'll love this recipe
Lightly sweetened coconut-flavoured cream in a soft, coconut-matted bun, these Coconut Cream Buns are pillowy, delicate, and delicious. Perfect for coconut lovers.
These were so legit that my hubby went to a local bakery to grab a coconut cream bun just to compare. Seriously!
They tasted way better than the bakery version, and you know exactly what's in them.
How to make the buns
For the dough, start with a tangzhong, which is simply a cooked paste of flour and water.
Tangzhong helps to keep the dough nice and soft for a few days (without the addition of dough conditioners or additives).
Next, the tangzhong is mixed into the rest of the dough ingredients and left to rise.
Once the dough has risen and shaped, it's baked.
After baking, brush sugar glaze onto the buns and dip them in coconut flakes.
Cut the tops of the buns (and remove some of the bread if you wish) and fill with coconut cream.
How to serve & store
Serve the Coconut Cream Buns freshly made.
Store assembled buns in an airtight container in the fridge. Enjoy within 1-2 days.
If the buns don't have cream filled in, you can store them at room temperature for up to 2 days.
Similarly, if the buns haven't been matted with coconut, you can store them at room temperature for up to 3 days.
Other variations
Try a Matcha Coconut Cream version if you're into green tea.
Other recipes you may like
If you love Chinese bakery items, be sure to check out these recipes:
Coconut Buns (Chinese Cocktail Buns) 雞尾包
If you try this recipe, let me know -- tag me on Instagram @siftandsimmer or leave me a comment/rating below! What's your favourite Chinese bakery item?
Coconut Cream Buns
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Tangzhong:
- 50 g water
- 10 g bread flour
Dough:
- 250 g bread flour
- Tangzhong from above
- pinch sea salt
- 100 ml warmed whole milk
- 30 g granulated sugar
- 5 g active dry yeast
- 1 large egg
- 20 g unsalted butter cubed, room temperature
Sugar glaze:
- 2 teaspoon granualted sugar
- 1 teaspoon warm water
- ¼ teaspoon coconut extract optional
Coconut topping:
- 3 tablespoon shredded coconut blitzed finely
Cream filling:
- 1 C heavy whipping cream at least 36% MF (milk fat)
- 3 tablespoon powdered sugar
- 1 teaspoon coconut extract
Instructions
Make the Tangzhong:
- Combine the water and bread flour together in a small saucepan. Heat over low heat and cook until a paste forms, about 2-3 minutes. Remove from heat and let cool. Cover and set aside at room temperature.
Make the dough:
- In a small bowl, combine the warm milk, sugar, and yeast. Stir and let the yeast get bubbly.
- In the bowl of a stand mixer, add in the bread flour, tangzhong, salt, and yeast mixture.
- Turn on the mixer, add in the egg and knead until a rough dough forms.
- Gradually add in the unsalted butter and keep kneading until the dough is soft and shiny.
- Place the dough into a lightly oiled bowl and cover with a cloth or plastic wrap. Set aside in a warm location for it to rise, about 1 hour, 30 minutes.
- Once the dough has risen, deflate it and divide into 6 equal balls.
- Use a rolling pin to flatten the balls into an oval shape.
- Roll up the oval from the long side to shape into a tapered log. Place the dough onto a parchment-lined baking sheet. Repeat with the remaining.
- Cover the dough with plastic wrap and let it rise for another 20-30 minutes.
- Preheat oven to 350°F/177°C.
- Place the buns into the oven and bake at 350°F/177°C for 12-15 minutes, until lightly golden.
- Remove from oven, let cool and brush with sugar glaze (recipe below).
Make sugar glaze:
- In a small bowl, mix together sugar, warm water and coconut extract (if using). Brush the tops of the baked buns with the sugar glaze.
- Place the shredded coconut into a wide, shallow bowl.
- Dip the sugar-glazed bun into the shredded coconut. Repeat with the remaining buns.
Make cream filling:
- Chill a medium stainless steel or glass bowl and whisk in the fridge for at least 30 minutes prior to whipping the cream.
- Remove the chilled bowl and whisk from the fridge.
- Pour in the cold heavy cream and beat until foamy.
- Add in the powdered sugar and keep beating until almost stiff peaks. Add in the coconut extract and whisk until stiff peaks form.
- Transfer the whipped cream into a piping bag fitted with a star tip.
- Carefully cut the tops of the buns lengthwise (and if you wish, remove some of the bread inside since it may be too bulky) and pipe in the whipped cream.
- Best served immediately.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Recipe adapted from Siu Kitchen.
Mandy @baoandbakes
Great recipe! Turned out exactly the same as shop bought ones - fluffy and soft buns! Worth trying out this recipe when you struggle to buy coconut cream buns.
Mandy @baoandbakes
Great recipe and the buns turned out just like the shop bought ones - fluffy and soft!
James
I tried this recipe, and it is amazing!
Yumi
So good. Easy to follow and very simple to make 🙂
Michelle
Yay, glad you liked it Yumi! 🙂
Sarah Prust
Me and my sister tried this recipe as part of our international bake off challenge. The bake was amazing and we are amazed at the final yummy buns. We made two of the buns with jam and cream and this worked just as well.
Thank you so much.
Michelle Wong
Delicious childhood treat! Thank you for the recipe!
Michelle
Glad this recipe brought back childhood memories! Thanks Michelle! 🙂
Amanda
My family & I loved this recipe! buns were soft & moist and coconut cream was perfect for us! ❤
Michelle
Awesome, glad you enjoyed the recipe! 🙂
Linsey
I always want to try this! The best recipe!
Jeanette
Excited to try this recipe! I had them at a bakery in Chinatown, New York City a few years ago and have been craving them ever since!
Does the butter need to be room temperature or cold? Thank you!
Michelle
Hi Jeanette, the butter should be at room temperature. I've updated it in the instructions. 🙂
Jeanette
Thank you, Michelle! I went ahead and made them. They’re in the cooling stage. Cannot wait to try them!!! 🥰
Michelle
Great, be sure to report back on how they turned out! 🙂
Tiffany
Hi Michelle,
Thank you so so much for this recipe. These are such a childhood staple of mine and I’m glad I found your content! Do you happen to know what these are called in cantonese as opposed to gei mei bao?
Michelle
Hi Tiffany, I believe they're called "ye see bao" or "ye see nai yao bao" in Cantonese. Hope that helps!
Aysha
Hi Michelle, this recipe looks absolutely amazing. I'm definitely going to give it a try once I get my hands on some coconut extract. Quick question, are the coconut flakes on top sweetened or not? Would unsweetened work okay alongside the sugar glaze?
Michelle
Hi Aysha, I used unsweetened coconut flakes on top, but you can use either. Hope that helps! Report back if you try it 🙂
Patricia
Hello, I read the recipe but couldn’t find when you put the coconut extract in? Thank you
Michelle
There's 2 places where you can add the coconut extract: in the sugar glaze (step 1) and in the whipping cream (step 4).
Jordin I.
Hi, I really want to make this recipe, but I don't have coconut extract. Would it be possible to use coconut milk instead for the cream and topping? If so, what amount should I use? Thanks!
Michelle
Hi Jordin, I don't think coconut milk would work in this case, however you can try it with full-fat coconut cream. To make the whipped coconut cream, chill the can in the fridge overnight and then skim the thick coconut portion out. Have your mixing bowl chilled and then whip until fluffy. Hope that helps.
Afroza
Hi, I wanted to know your recipes on making this a few hours in advance? Which parts should I make beforehand and which parts should I save till the end?
Michelle
You can make the buns ahead of time. Save brushing with the sugar syrup/matting with coconut just before ready to pipe on cream.
It's best to pipe on the cream just before serving. Hope that helps.
Shannon
How long can they last for do you have to keep them in fridge or can you keep them outside
Michelle
Hi Shannon, under "How to Serve & Store":
"Store assembled buns in an airtight container in the fridge. Enjoy within 1-2 days.
If the buns don't have cream filled in, you can store them at room temperature for up to 2 days.
Similarly, if the buns haven't been matted with coconut, you can store them at room temperature for up to 3 days."
Steve
Mine ended up with a consistancy more like bread rolls. Any idea where I may have messed up? Inwas hoping they would be a lot more airy. When you say roll them out into a long oval, how large is that? I had 90 gram balls of dough to work with. They taste fine, but they are too dense.
Also, putting the cream and glass bowl in the freezer worked for me. It took 10 minutes of beating to get it to finally whip. The whipped cream was what turned out the best on this attempt.
Michelle
Hi Steve, it sounds like the dough may have not been kneaded long enough, or was under-proofed if the bread was too dense. Other factors could include the yeast being not being fresh.
Steve
Under kneading sounds about right. I kneaded it by hand, and I didn't know when to stop. Next time I'll work harder. My wife really wants me to get good at this recipe, this is one of her favorite treats!
Michelle
Yes, it will take a while if kneading by hand. You'll know the dough is ready when the gluten has fully developed and is elastic and shiny. A way to test this is to stretch a small portion of the dough in between your fingers and it should form a "windowpane" without breaking. Hope that helps!