Coconut Cream Bread Dough Recipe


Photo by April Jones

When you think of a coconut, you likely soon after think of warm beaches, sunny skies and tropical weather. All those images are associated with the fruit, but I especially like coconut when the weather turns cool. This is particularly true for coconut cream. It is creamy, smooth and delicious and always digests well for me. Unlike milk, it is less likely to curdle in your tea and it evokes in every sip a slight nutty flavor. I am using coconut milk in my Pinehurst Coffee, which is rich bold and slow roasted, the coconut milk creates a sweet, creamy flavor.

Coconut milk can be used in teas, coffee, cookies, cakes, and right now, I am using it in my homemade breads. I love that it adds extra flavor and depth to each loaf. Coconut milk has vitamins C and E along with a load of B vitamins. You’ll also get minerals including iron, selenium, and magnesium.

Coconut Cream Buns Recipe

Photo by April Jones

Yields 2 loaves


  • 1 tbsp sugar
  • 1 tbsp yeast
  • 4 cups flour
  • 1/2 cup coconut cream


5/12/2021 9:46:20 AM

I just made this recipe this morning. I'll try to detail exactly how I did it. I mixed the sugar, yeast, and water and let it sit for 20 minutes as instructed. I then added the coconut cream and some of the flour. The instructions didn't specify the kind of flour so I used 1 cup regular white flour and 1 cup bread flour. Even though I only used two cups of flour initially the dough was very dry and some of the flour couldn't be stirred in. I added 1 tablespoon of water and the dough came together a bit more but I decided that I wasn't going to try to add the other two cups of flour to the dough. I turned the dough out on the counter and kneaded it for 5 minutes. I worked in a bit more bread flour while kneading it. I didn't measure exactly how much more flour I worked into the dough but I'd guess it was 1/4 cup or less. After I kneaded the dough I put it back in the bowl and covered it with a cloth. Since it was still a little cool in my kitchen I put the bowl on a coffee table near the heating vent in my living room and let the dough rise there for 45 minutes. I punched down the dough and then shaped it into dinner rolls. I made a total of 7 dinner rolls that were approximately 2-1/2 inches in diameter (that was the size they were before they were baked). I put the rolls in an 8" by 8" cake pan to bake them so they were touching each other a bit which was fine with me since that's how my mom always makes dinner rolls. Since the recipe didn't say anything about letting the dough rise again after it was made into loaves or rolls I didn't plan to let it rise. I hadn't preheated my oven beforehand though so I let the pan of rolls sit on the top of my oven while it preheated for around 10 or 15 minutes and the rolls did rise a little more. I baked the rolls at 350 degrees for 20 minutes. They turned out nice and fluffy but when I tried one I realized the recipe was lacking in flavor. Every other bread or roll recipe I've made has called for salt but this one didn't and I didn't think to add any. Most of the dough recipes I've tried that make one loaf of bread call for 1 teaspoon of salt so if I try making this again I'll add a teaspoon of salt when I mix in the coconut cream and flour. For anyone who's wondering if these taste like coconut, no I don't think they do. I'm not a fan of coconut flavored food but I personally couldn't taste any coconut in these.

3/2/2021 11:05:16 AM

There seem to be some instructions missing from this post between steps 3 and 4. I'm assuming you make the dough into buns after it has risen? How big should each bun be? How many should this recipe make? Do you bake them on a cookie sheet or in a muffin pan?

3/2/2021 10:05:24 AM

Are we making buns or bread loaves here? Shows buns, says buns recipe, but yields 2 loaves. Confusing.

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