Sunday Bake: Coconut Scrolls


Coconut Scrolls

Try this Coconut Scrolls Recipe by @SavourDessert. Sunday Bake… every sunday on PNGBUZZ.COM

Coconut Scrolls by @SavourDessert



  • 3 teaspoons dry yeast
  • 1 cup warm coconut milk (not cream)
  • 1/2 cup warm water
  • 1/2 cup coconut oil
  • 1/2 cup sugar
  • 4 cups plain flour plus extra for dusting


  • 1-2 tablespoons coconut oil 1 tablespoon sugar
  • 3/4 cups shredded coconut or coconut flakes


  • 1/4 cup Coconut milk or cream
  • 1 cup icing sugar


  • In a large mixing bowl whisk together flour, yeast and sugar; make a well in the center and add in milk, water and oil. Stir together using your hand until well combined and a sticky dough forms; leave the dough in the bowl and place a clean damp tea towel over it and let it sit to proof in a warm dry place for about an hour or until the dough has doubled in size.
  • Punch down the risen dough and turn it onto a lightly floured surface; knead for about 5 minutes or until the dough is smooth; [add in more flour if dough is still sticky and continue to knead until smooth]
  • Using a heavy rolling pin, roll out the dough into a rectangle of about 1/2- 1cm thickness.
  • For the filling; Brush the top surface of the dough with the coconut oil; sprinkle over with sugar and coconut flakes or shredded coconut.
  • Working from the longer side of the rectangle, roll the dough up and cut into 2cm pieces.
  • Place on greased baking trays; cover with clean tea towels and set aside for about 1 hour; Preheat oven to 190°C( 170 °C fan forced)
  • Bake for roughly 20 minutes or until golden and cooked through; meanwhile mix the icing ingredients until a smooth loose paste forms;
  • Remove scrolls from oven; spread icing on when still hot.

Makes about 30 scrolls – Enjoy!

Follow @SavourDessert on Instagram for some home-made baking inspiration

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