You might think it strange to see a coconut buns recipe on the blog when this is the week we tend to see a lot of lucky food recipes circulating the internet. Many of us are planning our New Year’s menu and while I will be making black-eyed peas cook up rice, I wanted to share another important recipe with you all- one that always reminds me of being around family.
Coconut buns can be purchased at most local West Indian bakeries. They make a great snack and are so delicious with mauby, cream soda, or hot tea.
These coconut buns bring about a nostalgic feeling during this time of year. Mom got this recipe from her neighbor, Shanti and she has been making it for us ever since. You see, around the holidays when we have family visiting from out of town, my mom would make a few trays of these buns. It signified unity, laughs, and togetherness. As they came out of the oven we would grab one and enjoy them hot. My dad loved to put his in a bowl of warm milk and eat it with a spoon after it soaked and sapped up the milk. I enjoyed mine with hot tea for breakfast or before bed. While my aunt Mala loved hers with cream soda. We’d all sit on the living room floor and chit chat, make jokes and just enjoy each others company.
Mom would even make another batch to parcel off for everyone so they could enjoy at the airport or on the plane as they headed back home. It’s such a sweet memory to me. Life is different now, though. Many of my cousins have kids and aren’t able to travel as easily. While others don’t get as much time off from work. We all live in different locations across the country as well which tends to complicate travel. That’s why recipes like this one are important to me. It evokes a positive and happy feeling and reminds me of an innocent and less stressful time in our lives.
Mom would spend time grating the fresh coconut using an old school grater. The kind where you sit on it and rock the coconut back and forth over the blade. The coconut would then fall into a bowl that was placed on the floor, catching the shreds as they landed. Check out a video here on how it’s done. As you can see this is a lot of work, so when I make these buns, I buy freshly grated coconut in the frozen aisle. Although it takes some extra elbow grease using the method my mom does, the freshly grated coconut gives these buns such an authentic taste. The tiny bits of shell that get into the shreds also lend to the flavor and appearance of the dough.
Now listen, I’m not advocating we all grate coconut this way for any recipe calling for fresh coconut. I am a mom of two; sitting down on a grater to grate coconut isn’t the best way to use my time. Plus I can just see my toddler grabbing the bowl of coconut, throwing it up in the air and tell me it’s snowing in the kitchen. So yeah, the frozen stuff works really well.
Guyanese Coconut Buns
Ingredients
- 3 cups all-purpose flour
- 3 teaspoon baking powder
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 4 oz unsalted butter
- ½ lemon peel
- 2 ½ cups freshly grated coconut (can also be found in freezer aisle)
- 1 cup white sugar
- 1 cup raisins (optional)
- 1 teaspoon mixed essence or 1 teaspoon vanilla + ½ teaspoon almond extract
- ¾ cup evaporated milk
Instructions
- Sift flour, baking powder, and spices. Rub butter into flour mixture.
- Add lemon peel, coconut, sugar to the mixture. Combine well.
- Add essence to milk. Pour milk into the mixture and mix to form a sticky dough. Add in raisins.
- Drop by spoonful onto baking sheet. Bake at 350 degrees for 18-22 minutes or until golden brown.
Notes
Be sure to purchase unsweetened freshly grated coconut. This is different than the sweetened coconut flakes found in the baking aisle of your grocery store. If you'd like to use sweetened coconut flakes, pulse in a food processor to make it fine.
The dough should be very thick and should stand on its own when dropped by the spoonful, similar to a chocolate chip cookie dough.
Kami Singh-Gocool says
I'm definitely trying this, I've never made buns before so this recipe will come in good use 🙂
Callie says
These sound really good! I've never heard of them before, but definitely think I'll be trying! 🙂
Unknown says
How many buns does this normally make?
Alica says
Hi there, this should make about two dozen buns. Thanks for your comment, I've updated the recipe with the yield.
Wendy says
This is my first time making coconut buns. I will let you know how they turn out. The only thing i was confused about is the cherries. The recipie does not list cherries but the picture is shown with cherries
Alica says
Hi Wendy, the cherries are optional, I can update the ingredients list so it’s more clear. Hope you enjoy the buns!
M C says
Hi Alicia,
If I were to use all purpose flour and coconut flour for your recipe, how much of each should be used?
Alica says
Hi there, I’ve never tried that combination so I’m not sure and I don’t want to give you an inaccurate suggestion. Sorry about that!
Shabana Karim says
Hi Alica, I tried to find the unsweetened frozen coconut, but with no luck. I did find unsweetened coconut in the baking aisle, any idea if that would work?
Alica says
Hi Shabana, I think it would work. If you'd like, you can send me a pic through email or privately on instagram/facebook.
Samiya says
I have the same but it’s sweetened. Can I just that and maybe 1/2 cup sugar instead of 1?
Alica says
Hi Samiya,
That’s what I would do, just reduce the sugar.
Joyce says
My Name is Joyce, I’m Guyanese and I will definitely try these delicious looking buns today, I will keep you posted, on how it came out. Thank you Alica for your kindness, bless you 🙏.
Alica says
You’re welcome and thank you! Enjoy :).
Barbara Ashley-Jones says
Samiya, I make the buns all the time, I leave out the cheries and reduce the sugar. I just had a glass of ginger beer and a coconut buns.
Shabana Karim says
I sent it to your Facebook. Thank you.
Susan Henriques says
I made these last week and they are not as dense and my granny's but the taste was the same 😉 so thanks for your post !!!
Susan Henriques says
I made these last week and they are not as dense and my granny's but the taste was the same 😉 so thanks for your post !!!
Unknown says
how many buns does this normally make?
8c39f724-7b4a-11e3-97f0-000bcdca4d7a says
I appreciate the post. My late dad used to love these buns! How many does this recipe yield? I would like to make half the amount…thank you!
Marie says
Hi Alica,
I made these and they were a real hit. The first time I made them, I had request to make more. I tried them with and without raisins and they both tasted wonderful. Just one question though, should the carnation milk be 3/4 cup or 3/4 tin? I found that it was necessary to use more than 3/4 cup. Anyways, my family members and I love them. Thank you for sharing such a good recipe. Thank you for inspiring me to become a better cook.
Barbara Khan says
Hello I just made these coconut buns from your recipe and they turned out really really good so thank you !
Shivana says
I made some today, mine didn’t get very brown on top but it came out really good &tasted good as well. Good recipe I must say.
Alica says
Hi Shivana,
Glad you liked it. If you want it to get a little more brown, turn up the oven by 25 degrees 8-10 minutes towards the end. Hope that helps if you decide to make it again :). Thanks for your comment!
Sherry Joseph says
Hi Alica, thank you for all the great recipes! Can these buns be made with all the same measurements minus the coconut?
Alica says
Hi there, sure they can. Let me know how you liked them without the coconut :).
R says
I baked these buns today. Made a little adjusment with flour. They came out looking beautiful, smells good n taste delicious.
Alica says
That’s great! Glad you liked them 🙂
Ms. Marcy says
Thank you very much for this recipe. Best bun i ever made.
Sarah Bholalall says
HI Alicia
Was looking for homemade recipes from Guyana, and found them. I too grew up in NY, lived in Queens for quite some time before moving to PA. Your recipe brings back such memories. They are awesome. Going to try these coconut buns. Just have to get some ingredients.
Alica says
Hi Sarah,
That’s wonderful, so glad you found my blog! Hope you enjoy the recipes!
Odessa M says
Yummy, guess I have some baking to do this weekend! Coconut buns are perfect for snacking!
Sherry says
Hello,
Do you grate the lemon peel?
Alica says
Hi, yes, I do grate it using a microplane zester. You can also give it a very fine chop.
Scha says
Hi. Just wondering if I can use canned coconut instead of the evaporated milk. I just have a lot of canned coconut to use up lol.
Alica says
Hi there, yes you can definitely use coconut milk. I’ve used fresh coconut milk as well as the canned version and it’s wonderful. Just make sure you’re not using creamed coconut- the consistency is too thick. Enjoy!
Carmen Critchlow says
I am making these today!
Liz says
Just made these! I mistakenly used only 2 oz butter! Was distracted and didn’t realize it should have been a stick of butter ( which is 4 oz. 🙁 ) I grated fresh coconut! I remember these growing up, in a more innocent time of our lives… Thanks Alica for bringing these nostalgic recipes to us! They actually came out delicous! I will remember the stick of butter next time.. Lol
Sunita says
Made these today and they came out perfect. Thank you?
Sophia Chandler says
Hi Alica. I ‘m going to try this recipe, but I would like to know if you have to grate the lemon.
Alica says
Hi, I used a zester for the lemon. It needs to be very fine, you don’t want chunks of lemon skin in the batter. Hope this helps!
De Leon says
Thanks for this recipe I tried it and it came out real good everyone I gave to liked it and want more therefore I will be making some more for a function.
De Leon says
Thanks for the recipe I made these buns and everyone who tasted them liked them and I plan on making some for a function. Easy recipe to follow.
RN says
I enjoyed trying your recipe. It was fun and the buns were “heavenly” ! Good chef you are!
Thanks
Carol says
I don’t have fresh coconut can I use the coconut from the baking section would I need to adjust the liquid
Thanks
Alica says
Hi Carol, you can use the sweetened coconut from the baking section. Try to pulse it a few times in the food processor so it can become more fine. Add a few tablespoons of water. Hope that helps!
Mandy says
Hi Alicia, I never made coconut buns before but wanted my girls to grow up knowing about guyanese food/treats and I decided to try ur coconut buns. The first batch was gone by my family. They loved it. I had to use the shredded coconut from the grocery store but it turns out great. Next time will give it a blend to make it small. Thanks for the great receipe.
Alica says
Hi Mandy, that’s wonderful! Glad you and your family enjoyed them!
Rehana says
Tried this recipe it was delightful… Thank you so much
Devita says
Hi Alica,
Tried your recipe it’s did not turned out like the picture you have but it was delicious.
Thank you!
Tee says
When you say 1/2 a lemon peel, is it peel 1/2 a lemon? Is it the zest?
Jan says
Hi can I use coconut milk instead
Alica says
Hi Jan,
Yes you can use coconut milk as a substitute. I’ve used it many times and the buns turn out great! Enjoy!
Joyce Khan says
Hello Alica, today I made the coconut buns and they were delicious. Thank you for sharing with us all. May God bless you for doing a great job 🙏.
Alica says
Hi Joyce,
So happy to hear you enjoyed it! Thanks for your kind comments!
Maria Alejandra Rivera says
Hello Alicia, thank you for this recipe. Do you know how long these buns stay good for? And what would be the best storage method. Thank you!
Alica says
Hi Maria, I store them in an airtight container for 3-4 days on the countertop. There are no preservatives so after day 3 you’ll notice they’ll start to lose moisture. You can also store them in the refrigerator and pop into the microwave for 15 seconds to warm them a bit.
Jean says
Hi Can I use pasturised milk instead of evaporated .
Alica says
Hi Jean, yes, you can definitely use pasteurized milk or any other type of milk.