Recipe

Sri Lankan Coconut Buns

Coconut Delights: Sri Lankan Twist on Mexican Conchas

4.8 out of 5

Indulge in the tropical flavors of Sri Lanka with these delightful Coconut Buns. This recipe combines the essence of Mexican Conchas with Sri Lankan culinary traditions, resulting in a unique and mouthwatering treat.

Sweet Bread› Conchas

Cuisine of the Americas› North American cuisine› Mexican cuisine

Asian cuisine› South Asian cuisine› Sri Lankan cuisine

Preparation time

20 minutes

Cooking time

15-20 minutes

Total time

1 hour 50 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free, Egg-free, Nut-free, Vegan (if using vegan butter)

Allergens

Wheat (gluten), Dairy (if using butter)

Not suitable for

Gluten-free, Keto, Paleo, Low-carb, High-protein

Ingredients

While the original Mexican Conchas are typically made with wheat flour and topped with a sugar crust, the Sri Lankan Coconut Buns incorporate coconut milk into the dough and use a topping made of desiccated coconut and sugar. This adaptation infuses the buns with a distinct coconut flavor, giving them a tropical twist. We alse have the original recipe for Conchas, so you can check it out.

2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
1/2 teaspoon salt 1/2 teaspoon salt
1 teaspoon instant yeast 1 teaspoon instant yeast
1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
1/2 cup (50g) desiccated coconut 1/2 cup (50g) desiccated coconut
2 tablespoons granulated sugar, for topping 2 tablespoons granulated sugar, for topping

Nutrition

Calories (kcal / KJ): 220 kcal / 920 KJ
Fat: 8g (5g saturated)
Carbohydrates: 34g (12g sugars)
Protein: 4g
Fiber: 2g
Salt: 0.3g

Preparation

1.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast.
2.
Heat the coconut milk until warm (not hot) and pour it into the dry ingredients. Mix well.
3.
Add the melted butter and knead the dough until it becomes smooth and elastic.
4.
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5.
Punch down the dough and divide it into 8 equal portions. Shape each portion into a round bun.
6.
In a small bowl, mix the desiccated coconut and granulated sugar for the topping.
7.
Gently press each bun into the coconut-sugar mixture, ensuring it sticks to the top.
8.
Place the buns on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
9.
Preheat the oven to 180°C (350°F).
10.
Bake the buns for 15-20 minutes, or until golden brown.
11.
Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
Desiccated coconut — Use unsweetened desiccated coconut for a more authentic flavor and texture.

Tips & Tricks

For a richer coconut flavor, you can replace the melted butter with coconut oil.
If you prefer a sweeter bun, you can increase the amount of sugar in the dough or sprinkle some extra sugar on top before baking.
These buns are best enjoyed fresh on the day they are made, but you can store them in an airtight container for up to 2 days.

Serving advice

Serve the Sri Lankan Coconut Buns warm or at room temperature. They are delicious on their own but can also be enjoyed with a cup of tea or coffee.

Presentation advice

Arrange the Coconut Buns on a serving platter, showcasing their golden-brown tops covered in the coconut-sugar mixture. You can also sprinkle some extra desiccated coconut on top for an added visual appeal.