- Flour type 00 250 gr
- Sugar 20 gr (3 tbsp) • 470 kcal
- Salt 1/2 tsp • 1 kcal
- Egg 1 • 130 kcal
- warm milk 120 ml (1/2 cup)
- Dry yeast 1 tsp
- soft butter 20 gr (1 ½ tbsp)
- soft butter 15 gr (1 tbsp)
- Powdered sugar 15 gr (2 tbsp)
- Powdered milk 10 gr (1 ½ tbsp)
- Egg 1 • 130 kcal
- Shredded coconut 30 gr (1/3 cup)
We love all things bread! And these Coconut Bread Sticks are no different. It’s a great alternative to classic coconut bread. They’re soft, sweet, and fluffy. And the coconut filling is so tasty… if you love coconut, you’ll love these. As the Homemade Coconut Bread Sticks bake in the oven, the house will be filled with sweet coconut flavor. Yum! If you like it sweeter, it’s easy to add more sugar and modify it as you like. The texture is soft and fluffy on the inside and just a little crunchy on the outside. They look pretty too, thanks to the twisting technique. Make these tonight, you will be impressed!
– If you want to skip the yeast, you can use baking powder instead. Use 1 tbsp baking powder and omit the yeast. You can also use yogurt instead of milk.
– For extra coconut flavor, use coconut milk (or cream) instead of plain milk.
– Make it gluten free by using a gluten-free flour, or almond flour.
– If you like cinnamon, you can add some to the coconut filling. Raisins are also great when added to the filling.
How to store Coconut bread Sticks
The Coconut Bread Sticks can be stored in an airtight container at room temperature. The bread sticks (baked and cooled) can be stored in the freezer. Thaw at room temperature and reheat in the oven.
How to make Coconut Bread Sticks
Combine flour, sugar, salt, eggs, yeast and warm milk in a large mixing bowl.
Knead until smooth dough forms.
Add 20 g of soft butter and continue kneading for 5 more minutes.
Wrap the dough in plastic and set aside for 1 hour.
For the filling combine 15 g of butter with sugar until smooth.
Add egg, powdered milk and coconut. Mix until thick paste forms.
Roll out the dough.
Spread coconut filling on one half of it, and fold over.
Slice into slices.
Form each piece into a spiral.
Set aside on a baking sheet and rest for 1 hour.
Brush each spiral with milk and bake for 15-17 minutes at 180°C/350°F.
– Make sure to use sweetened coconut and not unsweetened coconut. Otherwise you won’t have enough coconut flavor.
– If you want to make these sweeter, you can add an icing glaze. Simply mix together 3 tbsp icing sugar and 1-2 tbsp
– The dough can be a bit sticky. To make it easier to work with, knead the first part with an electrical dough hook, then continue to knead with your hands.
– To finish off the Coconut Bread Sticks, you can brush them with milk and sprinle with more raisins and almond flakes.