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Coconut Cream Buns are like little pillows of milk bread dipped in coconut flakes that are split lengthwise and filled with a sweet and lightly salted whipped cream. Growing up, I had the privilege of living close to three Chinatowns. These neighborhoods are predominately made up of Chinese cuisine so they were sprinkled with many Chinese bakeries, which played a large role in my childhood as they were for my mom and her mom before her. These bakeries carry an huge assortment of yummy treats, from puff pastries and milk bread to sandwiches and cake slices. Amid all of the variety, Coconut Cream Buns were always available at all of them. They were always my mom’s favorite.

What is a coconut cream bun?

Coconut cream buns (奶油椰絲包, nǎiyóu ye si bāo, ye si bao) are a type of Chinese bun made with milk bread and filled with a sweet and lightly salted whipped cream. Imagine a soft and subtly sweet bread, similar to the texture of a high-quality dinner roll. The bread component of this dough is milk bread, known for its exceptional softness and fluffiness. What sets milk bread apart is its preparation with a water-roux or tangzhong—a mixture of flour, milk, and water that enhances the moisture content of the bread. The cream filling is made from heavy whipping cream, softened unsalted butter, and a dash of salt. This results in a silky, slightly salted, and mildly sweet whipped cream filling that strikes a perfect balance.

What does a coconut cream bun taste like?

Milk bread reminds me a lot of brioche in its sweetness and texture. The difference is that the milk bread is made without eggs and butter. The tang zhong (roux) used elevates the milk flavor while maintaining a unique featherlight, tender, and moist quality that other breads do not have. With each bite, you experience the feathery texture of the milk bread, the subtle sweetness of the coconut cream, and a nutty flavor from the coconut flakes.

An up close photo of a Chinese coconut cream bun on a white bread plate, displaying a golden brown exterior and dipped with coconut flakes. The bun is sliced lengthwise, filled with an off-white, sweet, and slightly salted whipped cream filling.

Why This Recipe Works

What makes my Coconut Cream Bun recipe work is the right balance. The cream filling is intentionally not too sweet, letting the coconut’s natural sweetness shine. Mixing heavy whipping cream, butter, and a pinch of salt creates a creamy filling that perfectly complements the soft bread. Secondly, my milk bread recipe is versatile and can transform into different varieties of buns, such as Pineapple Buns (Bolo Bao) What makes each of them unique is the shaping and toppings. If you enjoy this recipe, you may also like my Red Bean Buns (Hua Juan), Egg Tart, and Classic Sesame Balls recipes.

Special Ingredients

What is bread flour?

Bread flour is a unique type of flour great for making bread. It’s produced from a specific kind of wheat with a high protein content. This protein is like the magic ingredient that helps the bread become sturdy and rise tall when we bake it. Compared to all-purpose and cake flour, bread flour is the strongest because of its high protein content. The high protein in bread flour makes the dough stronger compared to using cake flour or all-purpose flour. You can find it in two types: bleached or unbleached. I usually buy the bleached version, which still gives my buns a fluffy white interior after baking. I’m using Gold Medal Bleached Bread Flour.

Can I use a gluten free flour?

If you have gluten intolerance, gluten-free flours will not be suitable for this recipe. ): However, you might be interested in my Sesame Balls recipe which uses glutinous rice (sticky rice) flour which aligns with your dietary requirements.

What is yeast?

Yeast is a type of fungus that is commonly used in baking. It consumes the sugars in the milk and flour and then releases carbon dioxide gas, which causes the dough to rise. Yeast can be found in two forms, fresh or dry. When used in baking, yeast helps to create a light and airy texture in breads and other baked goods. Here are the different types of yeast available:

Dry – This type of yeast is more commonly found sold in a small envelope at grocery stores, supermarkets, and online retailers. It can be stored in the pantry for several years, but it’s best to use it within 3 months of purchase.
- Active Dry – Needs to be dissolved in liquid (slightly warm water or milk) before using
- Instant (rapid-rise yeast, bread machine yeast) – Can be added directly to dry ingredients without proofing. It is finer and more active than active dry yeast.
Fresh (compressed yeast) – This type is perishable and must be stored in the refrigerator. It can be found at some specialty food stores, but its availability may vary. It is typically sold in large blocks, which may be more than is needed for everyday home baking. This type of yeast is typically used by professional bakers, it has a shorter shelf life than dry yeast and should be used quickly after purchase. It also can be found in smaller portions, but it’s best to check the availability at local specialty food stores or bakeries.

For steamed buns, my preferred choice is active dry yeast. I recommend purchasing it in dark jars from the refrigerated section.

How do I buy dry yeast?

Active dry yeast is available at most grocery stores or can be easily ordered through grocery delivery apps, making it easily accessible. When choosing your yeast packaging, I recommend opting for jars instead of individual envelopes. Jars provide greater shelf stability and reliability for long-term storage.

To guarantee the best performance, pay close attention to the yeast’s expiration date, as its effectiveness diminishes over time. For optimal results, use the yeast within 3 months of purchase and dispose of any that has been sitting in the pantry for an unspecified duration.

Proper storage is key to preserving the yeast’s potency. Keep it in a cool, dry place, away from direct light and moisture, to maintain its activity and ensure your baked goods rise flawlessly. Following these guidelines will help you achieve fantastic results in your baking endeavors with active dry yeast.

How do I test if my yeast is still alive?

Yeast is a living organism so ensuring that it is active before using it in a recipe is essential. To do this, you can perform a simple test: Mix the yeast with a tablespoon of liquid, like milk or water, and wait for 5 minutes. If it becomes frothy and bubbly, the yeast is active and ready to use. However, if there is no change, it indicates the yeast is no longer alive and should be discarded.

When working with yeast, it’s crucial to use chilled or lukewarm liquid to prevent heat from exceeding 115°F / 65°C, which could kill the yeast. Though not always mentioned in recipe instructions, checking the yeast’s activity is a good practice to ensure successful bread-making.

An overhead shot of six coconut cream buns placed on a white parchment paper. Each bun has a golden brown exterior and is dipped in white coconut flakes. The bun is sliced lengthwise, and filled with an off-white, sweet, and slightly salted whipped cream filling.

Technique

How do you make a perfect coconut cream bun?

Milk Bread Dough:
- Use a good milk bread recipe: A good recipe should include a roux or tangzhong (a mixture of flour, milk, and water) key for keeping the buns soft and moist.
- Kneading the Dough: When making the dough, knead it well. This develops gluten, giving the bread structure. However, don’t over-knead; it should be smooth and feel very moist but not sticky to the touch.
- Proper Proofing: Allow the dough to rise in a warm, draft-free place until it doubles in size. This step is crucial for the feathery texture. Follow the recommended proofing time in my recipe.
Cream Filling:
- To make the cream filling just right, you need to warm up the heavy whipping cream a bit before whipping it. This warmth helps the cream and softened butter mix together perfectly, creating a light and fluffy texture. If the whipping cream is too cold, the mixture will turn into a sweet butter instead of becoming the airy whipped cream texture you want.
Coconut Flakes:
- Coconut cream buns can be adorned with either coconut flakes or milk powder, and the choice often varies by region. To make sure the topping stays securely on the bun without falling off, start by applying a melted butter wash. While some people prefer to sprinkle coconut flakes directly onto the bun, I’ve found that dipping results in less coconut wastage. I pour out all the coconut onto a plate or bowl, and any excess can be easily bagged for future use.

Coconut Cream Bun