Guyanese Coconut Buns
Guyanese Coconut Buns is a favorite of mine, I love that it’s not too sweet and you can whip it up in a matter of minutes. I’ve previously shared a recipe for coconut buns on my blog here and now I’m sharing a video on my YouTube channel. In case you don’t follow me on Instagram where I shared that I will be making video for all my recipes! The goal is to add 2 new videos on YouTube weekly. Now you will have a step by step comprehensive video to go along with my recipes! Be sure to head on over to my YouTube Channel and subscribe so that you won’t miss a thing.
Now back to my Guyanese coconut buns – these are great as a dessert or even breakfast with tea since they aren’t very sugary. I used coconut flakes to make these coconut buns because it can be challenging to find a coconut that isn’t rotten at the grocery store. While freshly grated coconut has bold flavor the pre shredded coconut works just as well. If using store bought coconut flakes be sure to look for the flakes that are soft and fluffy. Another tip is to give it a blitz in a food processor to make the flakes smaller so that it distributes more evenly throughout. 
There’s something so comforting about homemade Guyanese Coconut Buns fresh from the oven. It’s slightly sweet, and filled with warm Caribbean flavor, they’re perfect with a cup of tea, for breakfast, or as an afternoon snack. Whether these buns bring back childhood memories or you’re trying them for the first time, this recipe is a delicious way to enjoy a classic Guyanese treat at home.
Get the Recipe COCONUT BUNS
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ cup butter
- ½ cup sugar
- 1 cup grated coconut
- ½ cup raisins or currants
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
Instructions
- Preheat oven to 350 degrees.
- Combine flour and baking powder in a container. Add cold butter and rub into flour until it resembles coarse cornmeal. Add sugar, grated coconut, raisins or currants and mix well. Whisk eggs with vanilla and almond extract. Add eggs to dry ingredient and mix using a spoon to form dough.
- On a large baking pan use spoon to drop the dough on the baking pan to make 8 equal buns.
- Place in preheated oven and bake for 25 minutes or until golden brown. Cool before serving.
thank you i will give this recipe a try
Best recipe ever
Thank you!
Th Is is my go to recipe for coconut buns. Thanks., Jehan..
Hi Jehan I love your recipes and my best roti is yours ????????. My question is can I substitute 1/2 cup of sugar with 1/2 cup maple syrup? I am trying to go more healthy (if I may so so). Keep up the amazing recipes. Thank you.
No you can’t, it will change the recipe since you are substituting a dry ingredient for liquid.
Hello, I just wanted to let you know THIS is by far the best recipe for coconut buns I’ve followed so far and they came out wonderfully????????????????????. I’m beyond pleased and just wanted to share that with you. I doubled your recommendations by the way because I had so much grated coconut and didn’t want to waste it. I reduced the flour portion because I like to really taste the coconut. And increased the essence portions as well because I love the smell????. Perfection????. Wanted to show you a picture of how beautiful they came out but do not see an option to add photo????. Thank you again for sharing this lovely recipe. ????????
Hi Jehan I try your coconut buns it came out nice for my first try I added fruits that was soaked in wine great recipe
It came out so delicious. I love it.