Floribbean Pineapple Coconut Bun

Ingredients

In this Floribbean adaptation, the traditional Chinese Pineapple Bun is transformed by incorporating the vibrant flavors of Floribbean cuisine. The original bun is enriched with the addition of coconut milk, giving it a tropical twist. The filling is made with a combination of pineapple and coconut, adding a burst of fruity and creamy flavors. These modifications infuse the dish with the essence of Floribbean cuisine, creating a unique and exciting fusion. We alse have the original recipe for Pineapple Bun, 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
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 2 tablespoons unsalted butter, softened 2 tablespoons unsalted butter, softened
• 1/2 cup (120g) crushed pineapple, drained 1/2 cup (120g) crushed pineapple, drained
• 1/4 cup (60g) sweetened shredded coconut 1/4 cup (60g) sweetened shredded coconut

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 37g, 12g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, 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 softened butter to the dry ingredients. Mix until a 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 damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball.
7. 7.
   In a small bowl, mix the crushed pineapple and sweetened shredded coconut to make the filling.
8. 8.
   Flatten each dough ball and spoon a tablespoon of the pineapple-coconut filling into the center. Pinch the edges to seal and shape it back into a ball.
9. 9.
   Place the filled buns on a baking sheet lined with parchment paper, cover with a damp cloth, and let them rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Bake the buns for 15-18 minutes or until golden brown.
12. 12.
    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 creamy part is well mixed with the liquid.
• Crushed pineapple — Make sure to drain the crushed pineapple well to remove excess liquid and prevent the filling from becoming too watery.

Tips & Tricks

• For an extra tropical touch, sprinkle some toasted coconut flakes on top of the buns before baking.
• If you prefer a sweeter bun, you can add a tablespoon of honey or maple syrup to the dough mixture.
• 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 Floribbean Pineapple Coconut Buns warm or at room temperature. They can be enjoyed on their own as a delightful snack or paired with a cup of tea or coffee.

Presentation advice

Arrange the buns on a serving platter, garnish with a sprinkle of powdered sugar, and place a pineapple slice or a tropical flower next to them for an eye-catching presentation.