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
Enjoy!