Coconut buns from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 238) by Jessamyn Waldman Rodriguez

  • ground cinnamon
  • coconut milk
  • all-purpose flour
  • butter
  • unsweetened shredded coconut

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • anya_sf on August 26, 2018

    These are basically coconut drop scones. I scaled the recipe down and used the paddle attachment on my mixer, but I bet you could mix these by hand if you melt the butter. There are hardly any raisins, so if you like them, add more. The buns had a lightly sweet coconut flavor, which I enjoyed, but were a bit dry after baking 30 minutes, so next time I'd check sooner.

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