Guyanese Coconut Buns || Coconut Drops - Episode 37

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: dried coconut

Unsweetened coconut reduces sugar content while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

In a bowl, combine all-purpose flour, baking powder, ground nutmeg, and salt.

Add unsalted butter cut into cubes and mix until the mixture resembles fine breadcrumbs.

Incorporate freshly grated coconut evenly into the mixture.

Add granulated sugar and adjust the amount based on your sweetness preference.

Gradually mix in whole milk and vanilla extract until a very soft, sticky dough forms.

If the dough is too dry, add more milk until it is soft and tacky.

Scoop out the dough onto a non-stick baking tray using your hands, about a third of a cup for each bun.

Top each bun with a halved maraschino cherry for garnish.

Bake in a preheated oven at 350°F (175°C) for exactly 20 minutes.

Check for doneness by looking for a golden-brown crust and crispy bottoms. If the inside is dry and crumbly, it means they were overbaked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens