If you have a soft spot for fluffy, fragrant buns bursting with sweet, tropical flavors, then you are going to fall head over heels for Coconut Pandan Rolls – Soft Fluffy Pandan Buns with Sweet Coconut Filling. This recipe combines the vibrant green hues and unique aroma of pandan with a luscious coconut filling that feels like a cozy hug from the inside out. Perfect for snack time, teatime, or any moment you crave a little comfort wrapped in an unexpectedly delightful package, these rolls are as much a treat for the eyes as they are for the taste buds.
Ingredients You’ll Need
Getting these Coconut Pandan Rolls just right depends on a handful of simple ingredients, each playing a starring role. From the tender crumb to the rich aroma and the luscious filling, every single element adds something special.
- Milk (1 cup, 240ml): Adds moisture and tenderness to create that soft, fluffy texture you’ll love.
- Large egg (1): Provides structure and richness, helping the dough rise beautifully.
- Unbleached white bread flour (3½ cups, 525g): The backbone of the dough, giving it strength and chewiness.
- Butter (3 tbsp, 42g for dough + 2 tbsp melted for filling): Brings richness and a subtle sweetness that complements the pandan and coconut.
- Sugar (¼ cup, 55g): Sweetens the dough just enough without overpowering the natural pandan flavor.
- Salt (½ tsp): Balances the sweetness and enhances the overall flavor complexity.
- Pandan paste (1 tsp): The star ingredient for that unmistakable green color and fragrant pandan aroma.
- Active dry yeast (2 tsp): Powers the rise for soft, fluffy buns with a perfect crumb.
- Sweetened coconut flakes (2 cups, 6 oz/170g): The filling’s sweet crunch that adds texture and tropical flair.
How to Make Coconut Pandan Rolls – Soft Fluffy Pandan Buns with Sweet Coconut Filling
Step 1: Prepare the Dough
First things first, pour the milk into your bread machine pan and crack in the egg. Then sprinkle the flour evenly over the milk and egg. Adding the butter, sugar, salt, and pandan paste into separate corners of the pan ensures everything blends perfectly. Finally, make a little well in the center of the flour and drop in the yeast. Set your bread machine on the dough cycle and press start—this little machine will work its magic while you watch the anticipation build.
Step 2: Toast the Coconut Filling
While your dough is happily rising in the machine, dry fry the sweetened coconut flakes over medium heat until they turn golden brown. Keep stirring so they toast evenly, releasing that irresistible coconut aroma. This step transforms the filling from ordinary to extraordinary, giving the rolls a lovely crunch and rich flavor.
Step 3: Shape the Rolls
Once the dough cycle wraps up, turn your dough out onto a floured surface and gently punch it down. Roll it out into a 15-inch square and brush the entire surface with melted butter. Sprinkle the toasted coconut generously over the dough, then roll it up tightly like a jelly roll. Cutting this roll into 12 pieces and arranging them close but not touching in a greased 9-inch square pan preps them for their final rise.
Step 4: Final Rise and Baking
Cover the pan loosely with oiled plastic wrap and let the rolls rise in a warm spot for 30 to 45 minutes—watch in awe as they puff up and begin touching one another. Preheat your oven to 400°F (200°C). Once plump and perfect, bake the rolls for 20 to 22 minutes until they turn a gorgeous golden brown. Let them cool slightly in the pan before transferring to a wire rack—resisting the urge to dive right in will only make the first bite that much sweeter.
How to Serve Coconut Pandan Rolls – Soft Fluffy Pandan Buns with Sweet Coconut Filling
Garnishes
For a lovely finishing touch, consider dusting your Coconut Pandan Rolls with a light sprinkle of powdered sugar or brushing them with a gentle glaze of condensed milk. These simple embellishments highlight the vibrant pandan flavor and amplify the sweetness of the coconut filling without overpowering them.
Side Dishes
Pair these soft buns with a cup of strong black coffee or a fragrant cup of jasmine or green tea to balance their sweetness. If you’re serving for a larger gathering, a fresh tropical fruit salad or a side of creamy coconut custard could turn this snack into a delightful dessert spread.
Creative Ways to Present
Slice open the rolls and toast them lightly for an extra crunch, then spread a drizzle of coconut cream or a slather of butter. Alternatively, assemble a pandan-inspired snack platter with slices of these rolls alongside pandan-flavored jelly or ice cream for a fun, vibrant experience that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Coconut Pandan Rolls in an airtight container at room temperature for up to two days. This keeps them soft and fresh, ready to please your snack cravings anytime.
Freezing
These rolls freeze beautifully! Wrap individual buns tightly in plastic wrap, then place them in a freezer-safe bag. They keep their moist, fluffy texture for up to two months, making them perfect to prepare in advance.
Reheating
To bring back that just-baked feel, reheat rolls in a preheated oven at 350°F (175°C) for 8 to 10 minutes, or microwave wrapped in a damp paper towel for about 20-30 seconds. This revives their soft texture and warms the luscious coconut filling delightfully.
FAQs
Can I make Coconut Pandan Rolls without a bread machine?
Absolutely! You can hand knead or use a stand mixer to prepare the dough. Kneading by hand will take a bit longer—about 10 to 15 minutes—but the end result is just as wonderful. Just make sure to give the dough enough time to rise until it doubles in size.
What if I can’t find pandan paste?
If pandan paste is unavailable, pandan extract or fresh pandan leaves (blended and strained for juice) can be used as a substitute. The flavor is unique, so using the paste or extract ensures that unmistakable green color and aroma.
Is sweetened coconut flakes the same as desiccated coconut?
Sweetened coconut flakes have added sugar and are typically larger and moister compared to desiccated coconut. For the best flavor and texture, stick with sweetened coconut flakes as recommended in the recipe.
Can these rolls be made vegan?
Yes! Substitute dairy milk with plant-based milk, replace the egg with a flax or chia egg, and use vegan butter. The texture might differ slightly, but you’ll still get a delicious version of Coconut Pandan Rolls.
How long should I let the dough rise?
In this recipe, the dough cycles through the bread machine’s dough setting, which usually takes around 1 to 1.5 hours. If rising by hand, allow the dough to double in size, which generally takes about the same amount of time depending on room temperature.
Final Thoughts
There is something so incredibly joyful about biting into these Coconut Pandan Rolls – Soft Fluffy Pandan Buns with Sweet Coconut Filling. They bring a beautiful harmony of flavor, color, and texture that feels both exotic and comforting at once. Whether you’re sharing with loved ones or indulging in a quiet moment, these buns promise smiles and satisfied cravings. I genuinely hope you try making them soon and discover how this little tropical treasure can brighten up any snack time!
PrintCoconut Pandan Rolls – Soft Fluffy Pandan Buns with Sweet Coconut Filling
Coconut Pandan Rolls are soft, fragrant Malaysian snack rolls infused with the tropical aroma of pandan and a delicious sweet coconut filling. Perfect for teatime or a delightful snack, these rolls are enhanced with a moist coconut filling and lightly browned for a golden finish.
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 rolls 1x
- Category: Snack
- Method: Baking
- Cuisine: Malaysian
Ingredients
Dough
- 1 cup milk (240ml)
- 1 large egg
- 3½ cups unbleached white bread flour (525g)
- 3 tbsp butter (42g)
- ¼ cup sugar (55g)
- ½ tsp salt
- 1 tsp pandan paste
- 2 tsp active dry yeast
Filling
- 2 tbsp butter (melted) (28g)
- 2 cups sweetened coconut flakes (6 oz/170g)
Instructions
- Prepare the dough in bread machine: Pour milk into the bread machine pan, then add the egg. Sprinkle the flour evenly over the milk and egg. Add the butter, sugar, salt, and pandan paste in separate corners of the pan. Make a shallow indentation in the middle of the flour and add the yeast. Insert the pan into the bread machine and set it to the dough cycle, then start the machine.
- Toast the coconut flakes: While the dough is being prepared, dry fry the sweetened coconut flakes over medium heat, stirring constantly for about 10 to 15 minutes until golden brown. Remove from heat and allow to cool completely.
- Prepare baking pan: Grease a 9-inch square cake pan lightly to prevent the rolls from sticking.
- Shape the dough: When the bread machine dough cycle is complete, take the dough out onto a lightly floured surface. Punch it down gently to remove air bubbles and roll it into a 15-inch square shape.
- Add filling and roll: Brush the dough square with the melted butter, then sprinkle the toasted coconut flakes evenly over it. Roll the dough into a jelly-roll shape starting from one edge; it may elongate as you roll.
- Cut and arrange rolls: Cut the rolled dough into 12 equal pieces. Place each piece cut side up close together (but not touching) in the prepared pan to allow rising.
- Second rise: Cover the pan loosely with oiled plastic wrap and place it in a warm area to rise for 30 to 45 minutes, or until the rolls expand and touch each other.
- Bake: Preheat the oven to 400°F (200°C). Bake the rolls for 20 to 22 minutes or until they turn golden brown on top.
- Cool and serve: Let the rolls cool slightly in the pan before transferring them to a wire rack to cool completely or serve warm.
Notes
- You can knead the dough by hand or use a stand mixer if you do not have a bread machine. Mix all dough ingredients and knead until smooth and soft. Allow it to rise until almost doubled in size, about 1 to 1.5 hours. Hand kneading takes 10 to 15 minutes, while a stand mixer takes about 5 to 7 minutes.
- Dry frying the coconut flakes enhances their flavor by adding a toasty note and reducing moisture.
- Use unbleached bread flour for better gluten development and a soft, chewy texture.