Coconut Rolls with Custard Filling

About This RecipeCoconut Rolls with Custard Filling are sweet baked pastries consisting of soft yeast dough rolled around a creamy custard filling, coated with shredded coconut before baking. The recipe combines classic baking techniques with tropical coconut elements.Why You’ll Love This RecipeContrasting textures of soft dough and shredded coconut Creamy custard filling provides rich flavorCombines familiar baking ingredients in unique formatPortable individual serving sizeIngredientsDough500g all-purpose flour50g granulated sugar7g instant yeast5g salt250ml warm milk (40°C/105°F)1 large egg50g unsalted butter, softenedCustard Filling500ml whole milk100g granulated sugar50g cornstarch3 large egg yolks5ml vanilla extractCoating200g shredded coconut1 egg white, lightly beatenStep by Step InstructionsMake dough: Combine flour, sugar, yeast and salt. Add warm milk, egg and butter. Knead 10 minutes until smooth. Cover and rise 1 hour.Prepare custard: Whisk sugar, cornstarch and egg yolks. Heat milk until steaming. Gradually whisk milk into egg mixture. Return to heat and cook until thickened. Stir in vanilla. Cool completely.Shape rolls: Punch down dough. Roll into 40x30cm rectangle. Spread custard evenly over dough. Roll tightly from long edge. Cut into 12 slices.Coat rolls: Brush rolls with egg white. Press into shredded coconut to coat all sides.Final proof: Place rolls on parchment-lined baking sheet. Cover and rise 30 minutes.Bake: Preheat oven to 180°C (350°F). Bake 20-25 minutes until golden brown. Transfer to cooling rack.FAQCan I use active dry yeast instead of instant?Yes. Activate in warm milk with 1 tsp sugar before adding to flour.Can I make the custard ahead?Custard can be refrigerated up to 2 days. Cover surface with plastic wrap.Why did my custard turn lumpy?Ensure constant whisking while cooking and temper eggs properly with hot milk.You Must KnowDough should be tacky but not sticky – adjust flour/milk as neededCustard must be completely cool before assemblingRoll dough tightly to prevent filling leakageOven temperatures vary – check rolls at 18 minutesStorage TipsStore cooled rolls in airtight container at room temperature 2 daysRefrigerate up to 5 days – reheat 10 seconds in microwave before servingFreeze unbaked rolls: After shaping, freeze on tray then transfer to bag. Bake from frozen, adding 5-7 minutes to baking timeEnjoy!