Vegan Coconut Buns
No-dairy eggless buns with a strong hint of coconut flavor due to 2 sources of coconut. You can even add some coconut flakes or shreds on top if you like, I kept the design simple this time.
These have been my go-to buns for 8 years already - I even sold them, when I had a small bakery back in 2016. They were a hit because of their buttery (or is it more correct to say coconutty) softness, but thickness and relative richness at the same time. They’re no light and fluffy hollow sandwich breads, but rather cake-like dense, but delicious brioche-type breads. Not completely either, because the texture won’t end up being fibrous. The heartiness comes from full fat coconut milk and a generous amount of coconut oil.
You can halve them and spread some vegan or dairy butter and your favorit jam in between - such a combination is the best comfort treat for me and I highly recommend it with these certain buns. But you can definitely have some savory filling too! I’m sure it would even work with Indian food to use in the same way as you usually use naan!
As I often do, I also this time replaced a part of the plain wheat flour with fine spelt flour and another part with wholegrain wheat flour to create flavor depth and add more nutrition to the mix. This hack can make the batter even tighter and the buns will not rise into heights - so if you want airier batter, then use just regular plain bread flour. but I love the multi-layered flavor the different flours give together with coconut. Give it a try.
You can download and print my free recipe card of the coconut buns below the photos. And if children approve your kitchen creations, then it’s always a win!


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