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Matcha Coconut Cream Buns

These Cream Buns are light and fluffy, filled with a flavourful and delicious matcha coconut cream
Course Breakfast, Snack
Cuisine Asian, Chinese
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 170kcal
Author Michelle


Matcha Coconut Cream:

  • 1 C heavy whipping cream
  • 3 tablespoon powdered sugar
  • 2 tablespoon matcha
  • 1 teaspoon coconut extract


Make the matcha whipping cream:

  • 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. Add the cold heavy cream and beat until foamy. Add in the powdered sugar and keep beating until almost stiff peaks. Add in the matcha and coconut extract and whisk until stiff peaks form.
  • Transfer the whipped cream into a piping bag fitted with a star tip.
  • Carefully cut the Coconut Cream buns lengthwise (and if you wish, remove some of the bread inside since it may be too bulky) and pipe in the matcha coconut cream.
  • Best served on the same day as made.


Can be refrigerated if not consumed right away, although the bread may stiffen a little while cold. A better way would be to only pipe the cream on prior to serving.


Calories: 170kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 15mg | Potassium: 31mg | Sugar: 4g | Vitamin A: 833IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg