Introduction
Coconut rolls with custard filling are the perfect combination of soft, fluffy dough, creamy vanilla custard, and sweet, toasted coconut. These rolls are inspired by classic bakery delights often found in tropical and Southeast Asian cuisines, where coconut and custard are staple ingredients. The result is a melt-in-your-mouth pastry that is both comforting and indulgent. Perfect for breakfast, brunch, or dessert, these rolls are worth every minute of preparation.
Ingredients
For the Dough:
- 500g all-purpose flour
- 50g granulated sugar
- 7g instant yeast
- 5g salt
- 250ml warm milk (about 40°C / 105°F)
- 1 large egg
- 50g unsalted butter, softened
For the Custard Filling:
- 500ml whole milk
- 100g granulated sugar
- 50g cornstarch
- 3 large egg yolks
- 5ml vanilla extract
For the Coating:
- 200g shredded coconut
- 1 egg white, lightly beaten
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Mix well to distribute the ingredients evenly.
Make a well in the center and pour in the warm milk, followed by the egg and softened butter. If using a stand mixer, use the dough hook and knead on medium speed for about 8 to 10 minutes. If kneading by hand, bring the ingredients together into a sticky dough, then knead on a lightly floured surface until the dough becomes smooth and elastic.
Once the dough is kneaded, form it into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
Step 2: Make the Custard Filling
While the dough is rising, prepare the custard filling. In a medium bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth and pale.
In a saucepan, heat the milk over medium heat until it begins to steam but is not boiling. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. This prevents curdling and ensures a smooth custard.
Return the entire mixture to the saucepan and cook over medium heat, stirring constantly with a whisk or silicone spatula. Cook until the mixture thickens into a smooth custard that holds its shape.
Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let the custard cool completely to room temperature or chill in the refrigerator.
Step 3: Shape the Rolls
Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 40×30 cm (16×12 inches).
Spread the cooled custard evenly over the dough, leaving a small border along the edges. Roll the dough tightly from the long edge to form a log. Pinch the seam closed.
Using a sharp knife or serrated blade, cut the log into 12 even slices. Try to keep the cuts clean so the custard stays inside.
Step 4: Coat the Rolls in Coconut
Place the shredded coconut in a shallow dish. Brush the sides and tops of each roll lightly with the beaten egg white, then press each roll into the shredded coconut until the entire surface is coated. The egg white helps the coconut stick and creates a slightly crisp exterior when baked.
Step 5: Final Proof
Arrange the coconut-coated rolls on a parchment-lined baking sheet, leaving space between them for expansion. Cover the rolls loosely with plastic wrap or a clean towel and let them rise for about 30 minutes until puffy.
Meanwhile, preheat your oven to 180°C (350°F).
Step 6: Bake
Once the rolls have completed their final proof, bake them in the preheated oven for 20 to 25 minutes, or until golden brown and the coconut is lightly toasted. The custard may bubble slightly from the sides, creating a beautiful caramelized edge.
Transfer the baked rolls to a wire rack to cool slightly before serving.
Tips for Success
- Use room temperature ingredients for better dough texture and rise.
- Temper the custard carefully to avoid scrambling the eggs.
- If the coconut begins to darken too quickly in the oven, cover the rolls loosely with foil for the last few minutes of baking.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to two days.
Frequently Asked Questions
Can I use sweetened coconut?
Yes, sweetened coconut can be used for the coating, but it may toast more quickly, so keep an eye on the rolls during baking to prevent burning.
Can the custard be made in advance?
Absolutely. The custard can be prepared a day ahead and stored in the refrigerator. Just ensure it’s completely cooled before spreading it on the dough.
What can I substitute for cornstarch?
If you don’t have cornstarch, you can use an equal amount of all-purpose flour for thickening, although the custard will be slightly less smooth.
Can I freeze these rolls?
It’s best to freeze the shaped, unbaked rolls after the final proof. Place them on a baking sheet, freeze until solid, then transfer to a sealed container. When ready to bake, thaw them in the refrigerator overnight and bake as instructed.
How do I reheat the rolls?
To refresh the rolls, warm them in a low oven (around 150°C or 300°F) for about 10 minutes. This helps soften the dough and revive the coconut coating.
Can I add other fillings?
Yes. You can experiment by adding a layer of fruit preserves, a handful of chocolate chips, or even a sprinkle of cinnamon sugar over the custard before rolling up the dough.
Conclusion
Coconut rolls with custard filling are a soft, creamy, and flavorful pastry that bridges the best of two worlds—rich vanilla pastry cream and toasted tropical coconut. From their pillowy dough to the smooth custard center and crunchy exterior, each bite delivers a delightful texture and flavor contrast. Whether you’re serving these for a family breakfast, holiday brunch, or as a cozy afternoon treat, they’re sure to impress. With a little patience and care, these homemade rolls bring bakery-quality perfection to your table.