Photo: Leo Gong; Styling: Dan Becker Photo by: Photo: Leo Gong; Styling: Dan Becker

Coconut-milk Pudding Rolls

The coconut milk added after the dough rises creates a thick pudding on the pan bottom--sort of a reverse frosting. Paired with a tropical fruit salad, these indulgent buns are perfect for a brunch party. Prep and Cook Time: 3 1/2 hours.

Sunset APRIL 2007

  • Yield: Makes 24 rolls


  • 1 package dry active yeast
  • 3 1/4 cups plus 1 tbsp. all-purpose flour
  • 1 cup sugar
  • 1/4 cup butter, melted and cooled, plus more for buttering bowl
  • 1 teaspoon salt
  • 1 egg
  • 1 can (13 1/2 oz.) coconut milk


1. Dissolve yeast in 1 cup warm water in a large bowl. Stir in 1 1/2 cups flour, 1/4 cup sugar, melted butter, salt, and egg until smooth. Stir in 1 1/2 cups flour and knead into soft dough, adding up to 1/4 cup flour as needed. Put dough in a large buttered bowl. Cover and allow to rise until doubled in bulk, about 1 hour. Punch down and allow to double again, about 30 minutes.

2. Whisk together coconut milk, remaining 3/4 cup sugar, and 1 tbsp. flour until smooth. Set aside.

3. Divide dough into 24 small balls. Put them in a 9- by 13-in. baking pan, cover, and allow to double, about 30 minutes.

4. Preheat oven to 350°. Pour reserved coconut-milk mixture over raised rolls. Bake until golden brown, about 25 minutes.

Note: Nutritional analysis is per roll.

Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 35%
  • Protein: 2.5g
  • Fat: 5.8g
  • Saturated fat: 4.4g
  • Carbohydrate: 22g
  • Fiber: 0.5g
  • Sodium: 124mg
  • Cholesterol: 14mg

Go to Full Version of

Coconut-milk Pudding Rolls Recipe