Ingredients for Coconut Milk Pudding Rolls
- Dry Active Yeast
- All Purpose Flour
- 1/4 cup (50g) granulated sugar + 3/4 cup (150g) granulated sugar
- Butter
- 1 teaspoon salt
- 1 large egg
- 1 (13.5 ounce) can full-fat coconut milk
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How to Make Coconut Milk Pudding Rolls
- In a large bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 cup (240ml) warm water (105-115°F).
- Stir in 1 1/2 cups (190g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1/4 cup (55g) melted unsalted butter, 1 teaspoon salt, and 1 large egg until well combined.
- Gradually add 1 1/2 cups (190g) more all-purpose flour, kneading until a soft dough forms. Add up to 1/4 cup (30g) more flour, if needed, to achieve a slightly tacky dough. (If using a stand mixer, knead with the dough hook for 5-7 minutes).
- Place the dough in a large, lightly buttered bowl, turning to coat.
- Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Gently punch down the dough and let rise again until doubled, about 30 minutes.
- In a separate bowl, whisk together 1 (13.5 ounce) can full-fat coconut milk, 3/4 cup (150g) granulated sugar, and 1 tablespoon all-purpose flour until completely smooth.
- Set the coconut milk mixture aside.
- Divide the dough into 24 equal-sized balls.
- Arrange the dough balls in a greased 9x13 inch baking pan.
- Cover the pan loosely with plastic wrap and let the rolls rise for another 30 minutes.
- Preheat oven to 350°F (175°C).
- Gently pour the reserved coconut milk mixture evenly over the risen rolls.
- Bake for 25-30 minutes, or until the rolls are golden brown and the pudding is set.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
37g
Fat
19g
Carbs
7g
