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Week 19: Coconut Buns (Hong Kong)

Coconut buns originated from Hong Kong in the 1950s. They are one of my favorite treats, and I am excited to finally bake them at home to share with all of you!

Jump to the recipe!

It turns out that originally the filling for coconut buns was made by blending old buns with sugar. This way there was no need for wasting any buns.

However, now the recipe has changed because the bun is filled with coconut - not leftover bread.

My oven is acting up, so I made these coconut buns twisted instead of their usual log shape. Both ways will work!





  • 3 cups bread flour

  • 2 1/4 teaspoons active dry yeast

  • 1/3 cup cake flour

  • 1 egg

  • 1 cup milk

  • 1/2 cup heavy cream


  • 1/3 cup milk powder

  • 1/4 cup cake flour

  • 1/3 cup granulated sugar

  • 3 tablespoons butter, melted

  • 1 egg yolk

  • 1 tablespoon milk

  • 2/3 cup coconut flakes

Final Topping: