Coconut Milk Pudding Rolls
Indulge in the irresistible allure of Coconut Milk Pudding Rolls, a heavenly fusion of soft, fluffy dough and creamy, tropical filling. These homemade rolls are filled with a luscious coconut milk pudding made from sweetened condensed milk, cornstarch, and unsweetened shredded coconut, creating a rich, velvety center. Perfectly golden and dusted with powdered sugar, they strike the ideal balance of sweetness and comfort. Crafted with simple pantry staples and a hint of vanilla, these rolls deliver a bakery-quality treat right from your oven. Whether enjoyed warm or at room temperature, they’re the perfect addition to brunch spreads, afternoon tea, or dessert tables. Make this recipe your new go-to for creating the ultimate coconut-infused delight!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 cup Warm milk
- 4 tablespoons Unsalted butter (melted)
- 1 large Egg
- 1.5 cups Coconut milk
- 3 tablespoons Cornstarch
- 0.25 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.5 cup Shredded unsweetened coconut
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, and salt.
Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until it doubles in size.
While the dough is rising, prepare the coconut milk pudding filling. In a saucepan, combine coconut milk, cornstarch, and sweetened condensed milk. Whisk until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a pudding consistency (about 5-7 minutes).
Remove the pudding from heat and stir in the vanilla extract and shredded unsweetened coconut. Allow it to cool completely.
Once the dough has risen, punch it down and roll it out into a large rectangle (approximately 12x18 inches).
Spread the cooled coconut milk pudding evenly over the dough.
Starting from one long edge, roll the dough tightly into a log. Pinch the seams to seal.
Use a sharp knife to cut the log into 12 even rolls. Place the rolls in a greased baking dish, leaving a little space between them.
Cover the rolls with a kitchen towel and let them rise for 30 minutes, or until puffy.
Preheat the oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, or until golden brown on top.
Allow the rolls to cool slightly, then dust with powdered sugar if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 10.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
