Breakfast Coconut Rolls for Coconut Lovers

These coconut rolls came from an idea I had one day while eating cinnamon rolls.

I love the ‘dough’ texture of cinnamon rolls!

I love the natural sweetness of coconut!
And I'm not afraid to experiment ( you're not
either, right? )to come up with something cool!

So I thought...

...why not use the same coconut mixture I use in my coconut bread recipe along with the sweet dough I use in my cinnamon roll recipe.

Voila!!! I had a recipe for coconut rolls.

To make cinnamon rolls, you must first make your dough.

Sweet Dough

1 C warm water
1 package active dry yeast
2 Tbs powdered milk
1/3 C Sugar
1/3 C margarine
1 egg
1 tsp salt
3 ¾ to 4 C all-purpose flour

Your water temperature should be warm to your wrist. Stir the yeast in the warm water to dissolve it. Hand-stir in sugar until completely dissolved.

Beat in salt, margarine, egg, and two cups of the flour until smooth. Add flour slowly until dough is easy to handle.

Lightly flour a table or other surface. Empty the dough onto the floured surface and knead until smooth and elastic. This should take about five minutes.

Grease a bowl and place dough in it. Turn the dough greased side up. Cover.

Place the dough in a warm spot and let rise for 1 ½ hours or until double.
Punch dough down and you are ready to shape it into rolls.

Next,you have to make the cooked coconut filling for your rolls.

Coconut Filling

1 lb frozen grated coconut (found in the frozen dessert section of supermarkets
2 C water
1 Tbs margarine
5 oz can evaporated milk (one small can)
2/3 C sugar
½ tsp salt
¼ tsp nutmeg
½ tsp vanilla essence

Place coconut along with other ingredients in a deep pot. Bring mixture to a boil on high. Reduce heat to medium high and cook until coconut is cooked, about 35 minutes.

Stir frequently so that the coconut does not stick to the bottom of the pan.

When done, set aside and allow to cool.

Now, it's time to make your coconut rolls.

Coconut Rolls

Divide dough in two for easier handling and place on lightly floured surface. Use a rolling pin to flatten one of the pieces of dough into a 15 x 9 rectangle.

Spread 2 Tbs of margarine over the dough. Spread a half of the coconut filling over the margarine. Roll up tightly and pinch dough edges to seal.

Start at the 9 in side. Stretch roll out to even out. Slice into 1 ½ in sections. Repeat with other half piece of dough.

Place slightly apart in greased pan. Let rise in warm place until double (30 to 40 minutes).

Pre-heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes.

Use a spatula to remove from baking pan while still hot.

If you like the taste of these rolls, try baking some for your family and friends. For an elegant roll, try...

Coconut Roll Ring

Prepare sweet dough and coconut filling as above but after stretching out to even, DO NOT slice into sections. Instead, shape into a ring and place, sealed edges down, on a lightly greased cookie sheet.

Pinch edges to close the dough ring. Use a pair of scissors to cut dough at one-inch intervals. Cut about three quarters of the way through the dough. Flip sections onto sides.

Let rise in a warm spot about 40 minutes or until double. Pre-heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes.


Do not use self rising flour.
Do not add too much flour or rolls will be tough.

Make sure your water temperature is not too hot. Too much heat will kill the yeast and if it’s too cold, the yeast will not rise.

If your house is cold, especially in the winter, you create a warm space by heating your oven at 200 degrees for five minutes. Then turn the oven off and place the pan with dough in the warm oven. Let dough rise until double.

Dough has risen enough and is ready if you poke it with your finger and the indentation remains.

If you want to make your sweet dough ahead of time, you can do so. You can store it in the fridge covered in a greased bowl for up to three days.

If you want smaller rolls, start rolling at the 15 inch side instead.

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