Malawian Coconut Buns

Ingredients

While the original Samoan Masi Samoa is a cookie-like treat, this Malawian adaptation transforms it into a soft and fluffy bun. The original recipe uses ingredients like condensed milk and butter, whereas the Malawian version incorporates coconut milk and coconut flakes to enhance the tropical flavors. Additionally, the Malawian Coconut Buns are coated with a coconut caramel sauce, adding a decadent twist to the traditional recipe. We alse have the original recipe for Masi Samoa, 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
• 2 teaspoons instant yeast 2 teaspoons instant yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1/2 cup (40g) desiccated coconut 1/2 cup (40g) desiccated coconut
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/4 cup (60ml) coconut cream 1/4 cup (60ml) coconut cream

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 36g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, coconut milk, and coconut oil to the dry ingredients. Mix until a soft dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball and place them on a baking sheet lined with parchment paper.
8. 8.
   In a small bowl, mix together the desiccated coconut and brown sugar.
9. 9.
   Brush the tops of the buns with coconut cream and sprinkle the coconut sugar mixture over them.
10. 10.
    Bake for 15-18 minutes or until the buns are golden brown.
11. 11.
    While the buns are baking, prepare the coconut caramel sauce by heating the coconut cream in a small saucepan over medium heat. Stir in the brown sugar until dissolved and simmer for 5 minutes until thickened.
12. 12.
    Once the buns are baked, remove them from the oven and brush the tops generously with the coconut caramel sauce.
13. 13.
    Allow the buns to cool slightly 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 — If you prefer a more pronounced coconut flavor, lightly toast the desiccated coconut in a dry pan before using it in the recipe.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of vanilla extract to the dough.
• If you prefer a sweeter bun, increase the amount of sugar in the dough.
• Serve the Coconut Buns warm for a gooey and indulgent experience.
• These buns are best enjoyed on the day they are made, but you can store them in an airtight container for up to 2 days.
• To reheat the buns, wrap them in aluminum foil and warm them in a preheated oven at 180°C (350°F) for 5-10 minutes.

Serving advice

Serve the Malawian Coconut Buns as a delightful breakfast treat or as a sweet snack with a cup of tea or coffee. They are perfect for sharing with friends and family.

Presentation advice

Arrange the Coconut Buns on a serving platter, drizzle some extra coconut caramel sauce over them, and sprinkle with toasted coconut flakes for an elegant touch. Serve them with a side of fresh tropical fruits for a vibrant presentation.