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Sweet Coconut Rolls

Ingredients

INGREDIENTS

    FOR THE ROLLS

    • 240 ml whole milk
    • 1/4 cup vegetable oil
    • 1/4 cup sugar
    • 11/4 tsp of active dry yeast
    • 2 cups plus 1/4 cup extra, reserved all purpose flour
    • 1/4 tsp heaping baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp heaping salt
    • Plenty of melted butter

    FOR THE FILLING

    • 2 cups desiccated coconut
    • 1 tin sweetened condensed milk
    • 2 tbsp butter
    • Almond flakes

    FOR THE GLAZE

    • 11/2 cup powdered sugar
    • 1/4 tsp salt
    • 1/4 tsp vanilla
    • 1/4 cup cold milk

    Instructions

    DIRECTIONS

      For the Rolls

      • Heat the milk, vegetable oil and sugar in a saucepan until a boil ( just below boiling). Remove from flame and let cool to warm.
      • Sprinkle the yeast on top of the milk mix, cover for 1 minute.
      • Add in 2 cups of flour. Stir with a wooden spoon until just combined. You don’t have to knead with hand. Cover with a kitchen towel, and keep in a warm place for 1 hour.
      • After 1 hour, remove the towel and add the baking powder, baking soda, salt, and remaining flour. Stir thoroughly to combine. You can use the dough right away, or keep it in a bowl and refrigerate for up to 3 days.
      • Preheat oven to 375 degree fahrenheit.

      For the Filling

      • Heat the butter in a saucepan and add in coconut. Mix well.
      • Add in the condensed milk. And mix for about 3-4 minutes until the mixture leaves the sides of the pan and forms a mass. Remove from heat.

      For the Glaze

      • Mix all glaze ingredients till smooth.

      Assembly

      • To assemble the rolls, on a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. Brush melted butter evenly.
      • Spread the filling on the rolled dough evenly. Sprinkle almond flakes.
      • Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
      • With a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter on 9 inch baking trays. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
      • Cover all the pans with a kitchen towel and set aside to rise for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
      • Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time.

      Notes

      1. If you don’t like coconut filling you can make cinnamon roll instead. Pour 1/4 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle ground cinnamon and 1/4 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar!