Ready to bring a burst of vibrant color and irresistible aroma into your kitchen? Coconut Pandan Rolls are a soft and fluffy delight that combine pillowy, pandan-scented dough with a gooey, coconutty center, all finished with a shower of toasted coconut flakes. Every bite feels like a celebration, blending tropical flavors with comforting, homemade warmth. Whether you’re gathering family for breakfast, impressing friends at brunch, or craving a cheerful snack, these rolls promise to fill your home with the sweet, buttery perfume of pandan and coconut—and leave everyone reaching for seconds!
Ingredients You’ll Need
The beauty of Coconut Pandan Rolls lies in their uncomplicated ingredient list, where each item was chosen for the magic it brings: color, softness, aroma, sweetness, or that perfect chewy bite. Here’s what goes into this vibrant, cozy treat.
- All-purpose flour: This forms the structure of the rolls, yielding a tender yet sturdy base for all that filling.
- Sugar: Just a touch to sweeten the dough and help the yeast along with the rise.
- Instant yeast: Ensures our rolls puff up gorgeously and stay super soft.
- Salt: Don’t skip this—it highlights the sweet flavors and balances every bite.
- Warm milk: Adds moisture and a subtle richness, making the crumb extra tender.
- Unsalted butter, softened: Infuses the dough with a mild, creamy richness.
- Egg: Contributes to the fluffy texture and beautiful golden color.
- Pandan extract: The superstar! Infuses an enchanting green hue and floral, grassy aroma.
- Sweetened shredded coconut: For the filling; it gives the signature chew and classic coconut taste.
- Brown sugar: Makes the filling caramel-like and moist.
- Melted butter: Helps the filling meld with the dough as it bakes.
- Toasted coconut flakes: For the crowning glory—adds incredible crunch and visual flair.
How to Make Coconut Pandan Rolls
Step 1: Mix the Dough
In a large bowl, combine the flour, sugar, instant yeast, and salt. This blend sets up our dough with a perfect balance of structure and flavor, ensuring every roll bakes up light and tender.
Step 2: Add Wet Ingredients & Knead
Mix in the warm milk, softened butter, egg, and that vibrant pandan extract. Start kneading until everything comes together to form a soft, lightly sticky dough—this should take about 8 to 10 minutes. Watch as the dough turns a beautiful green and becomes irresistibly fragrant!
Step 3: Let the Dough Rise
Cover your bowl and set it somewhere cozy to rise for about an hour, until it’s doubled in size. This is when the yeast works its magic, yielding those dreamy, fluffy rolls we all love.
Step 4: Make the Filling
While the dough rises, prepare the filling. In a small bowl, mix the sweetened shredded coconut and brown sugar. Have your melted butter ready for spreading—the blend creates that irresistibly sweet, toasty, coconut ribbon you’ll crave in every bite.
Step 5: Shape & Fill the Rolls
Turn the risen dough onto a floured surface and roll it into a rectangle, about 12 by 16 inches. Brush the rectangle with melted butter, then evenly sprinkle over the coconut and brown sugar mixture. Every corner should get love!
Step 6: Roll, Slice, and Arrange
Now comes the fun part: roll the dough up tightly, starting from the long side, making a neat log. With a sharp knife or a piece of unflavored dental floss, slice into 12 equal pieces. Place them in a greased baking dish, nestling them close together for the perfect swirl after baking.
Step 7: Final Rise
Cover the dish loosely and let the rolls rise again for 30 minutes. This extra rise ensures your Coconut Pandan Rolls are feather-light and will puff beautifully in the oven.
Step 8: Bake
Bake at 350°F (175°C) for 20–25 minutes, peeking in at the 20-minute mark. You’re looking for golden tops and a sweet, caramelized filling bubbling up the sides. Let your kitchen fill with that tantalizing pandan and coconut aroma!
Step 9: Top with Toasted Coconut & Serve
As soon as your rolls are out of the oven, sprinkle a generous handful of toasted coconut flakes over the top. This final flourish adds crunch, color, and even more coconutty goodness with every bite.
How to Serve Coconut Pandan Rolls
Garnishes
A finishing touch of toasted coconut flakes is classic, but you can get creative by drizzling a little sweetened condensed milk or even a quick coconut glaze on top. Add a handful of finely chopped pistachios or fresh fruit for a pop of color and extra celebration.
Side Dishes
Coconut Pandan Rolls pair brilliantly with a hot pot of jasmine tea, iced Thai milk tea, or a fresh mango fruit salad. The gentle, floral flavors of pandan play so nicely with other Southeast Asian treats—think lychee, pineapple, or even a scoop of coconut ice cream for special occasions.
Creative Ways to Present
Arrange your rolls in a circular pattern on a colorful platter and dust them with extra coconut or powdered sugar. For gatherings, stack them high on a cake stand, or pop each roll into a parchment muffin liner for an adorable, grab-and-go brunch treat. Tie a ribbon around the dish for a gift-worthy presentation—no one can resist!
Make Ahead and Storage
Storing Leftovers
Any extra Coconut Pandan Rolls will keep beautifully in an airtight container at room temperature for a day or two. If you’re planning for longer, pop them in the fridge—the coconut filling stays moist but the roll won’t dry out as quickly.
Freezing
To freeze, let the rolls cool completely, then wrap tightly in plastic wrap or foil and slip them into a freezer-safe bag. They’ll keep their flavor and texture in the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours before serving.
Reheating
To refresh that just-baked magic, warm individual rolls in the microwave for about 15 seconds, or pop a tray in a low oven (300°F/150°C) for 10 minutes. This brings back the softness and lets the filling get nice and gooey again.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough for Coconut Pandan Rolls the evening before, cover tightly, and let it rise in the refrigerator overnight. In the morning, just shape, fill, and bake. The extra cold rise even deepens the flavor!
What if I don’t have pandan extract?
Pandan extract is key for the authentic flavor and irresistible color, but if you can’t find it, substitute with vanilla or almond extract and a touch of green food coloring. It won’t be quite the same, but your rolls will still be deliciously aromatic.
Can I use a stand mixer instead of kneading by hand?
Definitely! A stand mixer with a dough hook saves effort and helps get a perfect, elastic dough. Just knead for 6-7 minutes on medium speed until smooth and springy.
Are Coconut Pandan Rolls very sweet?
They have a lovely sweetness, but it’s beautifully balanced by the earthy tones of pandan and the richness of coconut. You can always adjust the sugar in the filling if you prefer things a little less sweet.
Can I make these vegan?
Yes! Swap in your favorite plant-based milk, a vegan butter, and use a flax egg (1 tablespoon flaxseed meal plus 2.5 tablespoons water) for the egg. Double-check that your sugar is vegan, and you’re all set for the most indulgent vegan Coconut Pandan Rolls.
Final Thoughts
If you’re longing for both comfort and a bit of tropical sunshine at the table, give these Coconut Pandan Rolls a try. Share them with loved ones or treat yourself to an afternoon in baking bliss—however you serve them, they’re bound to become a favorite in your kitchen too!
Print
Coconut Pandan Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Description
Delight your taste buds with these delicious Coconut Pandan Rolls that bring together the tropical flavors of coconut and pandan in a sweet, fluffy pastry. Perfect for breakfast or as a snack!
Ingredients
Instructions
- In a large bowl, combine flour, sugar, yeast, and salt. Mix in warm milk, butter, egg, and pandan extract. Knead into a soft dough (about 8–10 minutes).
- Cover and let dough rise for 1 hour, or until doubled in size.
- Roll dough into a rectangle. Brush with melted butter, then sprinkle with shredded coconut and brown sugar.
- Roll tightly into a log and cut into 12 equal pieces.
- Arrange rolls in a greased baking dish. Cover and let rise for 30 minutes.
- Bake at 350°F (175°C) for 20–25 minutes, until golden brown.
- Top with toasted coconut flakes before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 260
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
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