Soft and Fudgy cloud like bread filled with fudgy sweet coconut filling. This bread literally melts in the mouth.
This honeycomb bread looks so pretty when baked and it is surprisingly easy to put together. The bun is super soft and the filling recipe is similar to that of coconut ladoo. I simply love coconut flavor in anything.
I used to have this philipino coconut bun since I was a child named ‘pande coco’ from the grocery. I loove it! I have it even now. Pande coco is a normal bun but has sweet coconut filling in it. I always wanted to make a similar one at home. So I tried something called sweet coconut rolls long back and posted in the blog. Check that post as well. It is a reminiscent of cinnamon roll but with coconut filling.
I hope you try them and let me know if you liked them as much as I did. If you can’t eat them all in one day they last quite a while in the fridge, even 4 days later, just microwave them for 30 seconds and they taste like you just pulled them out of the oven.
Sweet coconut filled honeycomb bread
Ingredients
For coconut filling:
- 2 Tsp ghee
- 2 Cups desiccated coconut
- 3/4th Tin sweetened condensed milk
For honeycomb bread:
- 1 Cup warm milk
- 5 Tbsp sugar
- 2 Tsp instant yeast
- ¼ Cup oil
- 2½ Plus 2 tbsp (if required) All purpose flour
- 2 Tbsp milk powder
- ½ Tsp salt
- ½ Tsp baking powder
- milk for brushing
- sesame seeds
- extra sweetened condensed milk
Instructions
to make coconut filling:
- In a pan, add ghee. Add coconut and cook on low flame for a minute stirring continuously.
- Pour condensed milk and mix well. Cook on low flame for 5 minutes until the liquid evaporates a bit. Turn off the flame and let it cool slightly.
- Make small balls and keep aside.
To make honeycomb bread:
- In a bowl, add milk, yeast, oil and sugar. Mix well.
- Add 1 1½ cup flour, milk powder, baking powder and salt.
- Add remaining flour part by part and mix. Knead until the dough comes together.
- Cover and place in a well greased bowl and let it rise in a warm place for 2 hours.
- Punch down the dough and divide into 4 parts.
- Roll out the dough and cut into small rounds with a cookie cutter.
- Place the coconut balls on circles and cover it. Make small balls.
- Place in two 8 inch baking pans leaving space between each balls.
- let it rise again for half an hour.
- Brush the rolls with milk and sprinkle sesame seeds.
- bake in 180C preheated oven for 15 minutes.
- Brush with melted butter drizzle sweetened condensed milk over the bread and serve.
