5 Easy Secrets for Bold, Flavorful Family Meals, everytime! DOWNLOAD
  • Skip to primary navigation
  • Skip to footer navigation
  • Skip to secondary navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups

Immaculate Bites

African and Caribbean Recipes Made Easy

  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups
Home / Baking / Breads

Hawaiian Coconut Bread Roll

Jump to Recipe Jump to Video Print Recipe
Author: Imma Published:11/28/2014Updated:5/20/2021
FacebookTweetPin2.2kYummlyEmailShares2.2k

Hawaiian Coconut Bread roll- the only bread roll you need! Make now and eat on Christmas Day!

Hawaiian Coconut Bread Roll

Folks, there is only one bread roll you need for the holidays and you are looking at it. This Hawaiian roll right here got married to this Samoan bread roll right here– and here is their offspring – Hawaiian Coconut Bread roll- Cool name right? I made that up. I just could not come up with a more creative name.

 

My brain freezes up sometimes- Can’t blame it on the a a a a a alcohol..Cause am not a drinker . So let’s blame this on the Christmas Season.

Hawaian coconut samaon roll

You know what crossed my mind? Wishing I was the off spring but then again, I would have a very short life expectancy, too short- people would gobble me. I bet you would – fresh from the oven. Maybe not! I love my life as human -would not trade places for ANYTHING!

Hawaiian Coconut Bread Roll

You see, I love making bread rolls so any opportunity I get to try out something new I am all for it. Sometimes they don’t work out and some times it is a heavenly creation. On this blog, I have about 4 rolls and counting; Milk bread roll, honey wheat roll, Hawaiian sweet roll and Samoan coconut roll this is my all favorite to date. I just adore it.

 

Hawaiian Coconut Bread Roll

Yes, I know you are not supposed to adore food but I do. It is buttery, soft, fluffy and full of flavor- once you try it you are hooked! This it so good on it ‘s own- butter would be an over indulgent but don’t let me stop you…

Hawaiian Coconut Bread Roll

Enjoy!

Here are some tips that I have picked up when making bread

– I added ¼ cup milk powder for extra flavor –if you do not have milk powder that’s ok.

–       Make sure the water is not too hot. You don’t want it warmer than body temperature- it will kill the yeast if you do

–       In order for your bread to be fluffy it has to double in size- be patient with it (in might take longer some days depending on weather)

–       If your bread does not rise in an hour, try turning on the oven to warm for 10 minutes. Then, turn it off and let the dough rise in the oven.

–       If all fails mix rapid rise yeast into the dough and knead.

–   Make the dough let it rise, shape and freeze these would last for up to 2 months. When ready to bake remove and bring to room temperature before baking.

Looking for more recipes? Follow on...
My Newsletter
Print

Hawaiian Coconut Bread Roll

Hawaiian Coconut Bread Roll - the only bread roll you need! Make now and eat on Christmas Day!
4.8 from 5 votes
Prep: 30 mins
Cook: 30 mins
Total: 1 hr
American
Servings 7 -9

Ingredients

  • 1- tablespoon active dry yeast
  • 1 tablespoons) Warm water 105F- 115 F
  • 1 can coconut milk 14-15oz divided in half
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 5 ounce unsalted butter
  • 1- teaspoon salt
  • 1 large egg
  • 1- teaspoon vanilla extract.
  • ¾ cup crushed pineapple
  • ¼ cup milk powder I used full fat milk
  • 3 3/4 - 4 cups bread or all-purpose flour

Egg wash (for brushing top)

  • 1 large egg yolk
  • 2- tablespoon milk

Instructions

  • In a standing mixer combine 1-tablespoon lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. Mix for about a minute.
  • Meanwhile in a microwave safe medium bowl, combine 1 cup coconut milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted.
  • Lightly whisk in the egg, and vanilla extract to the butter mixture (if the mixture is too hot let it cool to a warm to prevent eggs from curding.)
  • Dump everything into the yeast mixture, add pineapple and
  • Mix on medium high speed using a dough hook until all the ingredients are combined.
  • Then add 3 3/4 flour cups of bread flour and continue mixing dough and stop when the dough doesn’t stick to the sides or bottom of the bowl when kneading. Continue kneading for about 8 minutes
  • Add additional flour (if needed) to make soft dough.
  • Or turn dough on lightly floured surface and knead for 8 to 10 minutes or more if you want airy bread.
  • Place bread dough in a greased large bowl. Covers loosely with a clean clothe and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
  • At this point the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide dough into 12-14 equal pieces. Shape into balls. Place in greased 12 -inch round pans
  • Brush with egg wash, pour coconut milk and bake. You may refrigerate before baking for up to 24 hours or store in the freezer for up to 2 months .
  • Bake at 350 degrees until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
  • Remove from the baking pan and let it cool. Delicious when served warm

Nutrition Information:

Calories: 315kcal (16%)| Carbohydrates: 34g (11%)| Protein: 3g (6%)| Fat: 19g (29%)| Saturated Fat: 11g (69%)| Cholesterol: 99mg (33%)| Sodium: 368mg (16%)| Potassium: 176mg (5%)| Sugar: 33g (37%)| Vitamin A: 650IU (13%)| Vitamin C: 6.1mg (7%)| Calcium: 81mg (8%)| Iron: 0.5mg (3%)
Author: Imma
Course: Appetizer
Cuisine: American
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram

 

Nutrition Facts
Hawaiian Coconut Bread Roll
Amount Per Serving
Calories 315 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 99mg33%
Sodium 368mg16%
Potassium 176mg5%
Carbohydrates 34g11%
Sugar 33g37%
Protein 3g6%
Vitamin A 650IU13%
Vitamin C 6.1mg7%
Calcium 81mg8%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Hawaiian Coconut Bread Roll

Hawaiian Coconut Bread Roll

Hawaiian Coconut Bread Roll

Hawaiian Coconut Bread Roll

Hawaiian Coconut Bread Roll

Hawaiian Coconut Bread Roll

Hawaiian Coconut Bread Roll

Hawaiian Coconut Bread Roll

Hawaiian Coconut Bread Roll

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews
  1. Gayathiri Pathmanathan says

    Posted on 11/17 at 7:47PM

    This recipe shows a lot promise! Would it be a problem if I used whole wheat flour instead of pure bread flour?

    Reply
    • ImmaculateBites says

      Posted on 11/18 at 1:06PM

      Yes. 🙂 What you can do is for every cup of whole wheat flour substituted, increase the liquid in the recipe by 2 teaspoons. Once you’ve mixed up the dough but before kneading, let it rest for 30 minutes.

      Reply
  2. Roehl Beduya says

    Posted on 2/20 at 7:08AM

    I would be opening a small bakery. Can you share some of your bread recipes? Thanks a lot.

    Reply
    • imma africanbites says

      Posted on 2/23 at 3:21PM

      Hi, Roehl. Congrats! Just go to the blog’s homepage and on the top right corner, type in the search box “bread” so you’ll see all of my bread recipes here. Thank you.

      Reply
  3. Dee says

    Posted on 9/3 at 10:42PM

    Wow this is the same exact recipe me and a friend made when we were very young all the way down to the measurements…. GREAT MINDS THINK ALIKE!!! I LOVE IT!!!

    Reply
    • imma africanbites says

      Posted on 9/3 at 11:36PM

      That sounds mind-blowing! Me and my cousins used to make this one too.

      Reply
      • Roehl Beduya says

        Posted on 2/20 at 7:06AM

        Can i substitute a canned coconut milk with a freshly squezzed one? Would it be the same quantity?

      • ImmaculateBites says

        Posted on 2/23 at 6:37PM

        Yes it would . Use the same quantity.

  4. Karen says

    Posted on 7/31 at 7:37AM

    Please can I use actual fresh pineapples.

    Reply
    • ImmaculateBites says

      Posted on 7/31 at 11:51AM

      Yes you can. Finely chop the pineapples before using.

      Reply
  5. Ame2 says

    Posted on 4/4 at 4:50AM

    4 stars
    please can i use coconut oil instead of butter

    Reply
    • imma africanbites says

      Posted on 4/14 at 5:27AM

      Yes, you can substitute butter with coconut oil in baking bread. But it wouldn’t be as buttery and soft when using butter.

      Reply
  6. Begum Rubinstein says

    Posted on 3/29 at 6:31PM

    Sounds delis I will make this. Not very good at baking, but it looks easy even for me… thanks you all for sharing .

    Reply
  7. noja says

    Posted on 6/18 at 1:38PM

    Can you fresh coconut milk that is one you makes home in place of the store bought coconut milk. I’m

    Reply
    • ImmaculateBites says

      Posted on 6/19 at 10:11AM

      You sure can.

      Reply
  8. Laura says

    Posted on 11/2 at 4:33PM

    How one is supposed to know in which amounts the can of coconut milk needs to be split if it doesn’t say in the recipe? When it mixes the ingredients for the dough it just says coconut milk… So I put it all in and now I have to had a lot more flour…

    Reply
    • ImmaculateBites says

      Posted on 11/2 at 4:49PM

      So Sorry about the confusion. Have updated recipe to make it more explicit.

      Reply
  9. M heath says

    Posted on 9/15 at 5:07PM

    Recipe states 1 cup coconut milk divided. How much is poured over rolls before baking.

    Reply
    • ImmaculateBites says

      Posted on 9/15 at 5:47PM

      It should be I can coconut milk. And 1 cup is poured over rolls before baking.

      Reply
      • Joyce says

        Posted on 11/22 at 9:38PM

        Did you misspeak? You put 1cup in the rolls-per instructions. Do you really pour 1 full cup over rolls as well? This seems like a lot of liquid

      • ImmaculateBites says

        Posted on 11/24 at 5:34AM

        Yes you do. The milk drys out . You may leave it out or use half cup milk with good results .

      • Kaitlyn says

        Posted on 8/16 at 11:30AM

        Ok, one more question off of this, then: does a full cup of coconut go in the rolls, as well, or just what’s left after reserving a cup to pour over?

      • ImmaculateBites says

        Posted on 8/16 at 5:04PM

        Not a full cup ,Just what is left from the can.

  10. Iris says

    Posted on 4/12 at 3:19PM

    5 stars
    There are annoying ads that show up right in the middle of some of the postings, thus making it impossible to read what is posted. Can’t “click” on anything to get rid of what seems to be video material.
    You might want to check this out.
    I HATE that it interferes with clearly reading the material, as I have just happened upon your site and LOVE it!

    Reply
    • ImmaculateBites says

      Posted on 4/13 at 8:03AM

      So sorry about this . Am working on getting it removed.

      Reply
  11. Debbie says

    Posted on 3/28 at 5:53PM

    Step 11. Brush with egg wash, pour coconut milk and bake. You may refrigerate before baking for up to 24 hours or store in the freezer for up to 2 months .

    Do I pour the milk on the rolls? Seems like it would be soggy.

    Thank you,

    Reply
    • ImmaculateBites says

      Posted on 3/29 at 1:54PM

      As the bread bakes it slowly absorbs the coconut leaving a moist roll. Moist but not soggy

      Reply
  12. Maureen | Orgasmic Chef says

    Posted on 11/30 at 11:41PM

    5 stars
    I’m in love with these rolls! I can’t wait to try this combination. I’ve always loved Hawaiian rolls but this combo suits me down to the ground. 🙂

    Reply
  13. Nagi@RecipeTin Eats says

    Posted on 11/30 at 11:57AM

    5 stars
    What? You can freeze the dough? are you serious?? How did I not KNOW that?! Well, understandably because I’m not a “baker”. This is GOLD!! This is why I am obsessed with your site Imma!! THANK YOU!

    Reply
    • ImmaculateBites says

      Posted on 12/1 at 6:26AM

      You sure can Nagi, you must make this… they are really tasty.

      Reply
  14. Chanel says

    Posted on 11/29 at 12:11AM

    Thanks Mac’…

    Reply
  15. Chanel says

    Posted on 11/28 at 2:12PM

    Hey Immaculate!

    The pineapple–are you using canned and if so, do I drain it? I don’t want to assume you used juice and all. Thanks.

    Reply
    • ImmaculateBites says

      Posted on 11/28 at 2:56PM

      Chanel, I usually use canned drained crushed pineapple – am left with about 1/4 cup of pineapple juice after draining. Let me know how it works for you!

      Reply

Primary Sidebar

  • Southern
  • African
  • latin fusion
  • comfort food

favorites...

a bowl of gumbo dish with a spoon to scoop it out

Gumbo Recipe (Plus Video)

Southern Baked Mac and Cheese with evaporated milk

Southern Baked Mac and Cheese

Easy Homemade Bread

Basic Homemade White Bread

best thanksgiving desserts

Caramel Cake

Footer

Recipe by Type

  • African
  • Caribbean
  • Southern
  • Mediterranean
  • French
  • Italian

Recipe by Category

  • Dinner
  • Desserts
  • Breakfast
  • Breads + Cakes
  • Pasta
  • How To’s

FOLLOW ALONG

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Immaculate Bites

  • About Imma
  • Subscribe by Email
  • Contact

Site Resources

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Copyright © 2022 · African Bites · All Rights Reserved · Website by Anchored Design

Opens in a new window Opens an external site Opens an external site in a new window

Subscribe & Receive A FREE Recipe Book!

    Share this ArticleLike this article? Email it to a friend!

    Email sent!