Recipe - How to Make Coconut Hokkaido Milk Bread – A Tropical Twist on a Classic

Hokkaido milk bread is beloved for its soft, fluffy texture and slightly sweet flavor. But what if you could elevate this iconic bread with a tropical twist? Enter coconut Hokkaido milk bread—a rich, fragrant variation that incorporates coconut milk and shredded coconut into the dough for a unique, delicious flavor. The coconut adds a subtle sweetness and a hint of tropical flair that makes this bread even more irresistible.

In this blog post, we’ll show you how to make coconut Hokkaido milk bread using the famous tangzhong method and a few simple ingredients to achieve that perfect texture and flavor.

What’s Different About Coconut Hokkaido Milk Bread?

The main difference between traditional Hokkaido milk bread and coconut Hokkaido milk bread is the inclusion of coconut milk and shredded coconut. These ingredients not only add a tropical flavor but also help create an even softer, more flavorful bread. The tangzhong method is still key to achieving the desired pillowy texture, but the addition of coconut gives the bread a unique richness.

Coconut Hokkaido Milk Bread Recipe

IngredientsFor the Tangzhong Paste:

• 3 tbsp (25g) bread flour

• 1/2 cup (120ml) coconut milk

• 1/4 cup (60ml) water

For the Dough:

• 2 1/2 cups (320g) bread flour

• 1/4 cup (30g) shredded coconut

• 3 tbsp (40g) sugar

• 1 tsp salt

• 2 tsp instant yeast

• 1/2 cup (120ml) coconut milk (for the dough)

• 1 large egg

• 3 tbsp (45g) unsalted butter, softened

For Brushing:

• 1 egg, beaten (optional for a shiny glaze)

Instructions

1. Prepare the Tangzhong:

   • In a small saucepan, whisk together the flour, coconut milk, and water. Cook over medium heat until the mixture thickens to a paste-like consistency (about 1–2 minutes). Let it cool to room temperature.

2. Mix the Dough:

   • In a large bowl, combine the bread flour, shredded coconut, sugar, salt, and yeast.

   • Add the cooled tangzhong, the remaining coconut milk, and the egg. Mix everything until a rough dough forms.

3. Knead the Dough:

   • Gradually add the softened butter and knead the dough for about 10 minutes by hand or 5 minutes in a stand mixer. The dough should be smooth and elastic, slightly sticky but not too wet.

4. First Rise:

   • Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1–2 hours.

5. Shape the Rolls:

   • Punch down the dough and divide it into 9–12 equal portions. Shape each portion into a smooth ball and arrange them in a greased or parchment-lined baking pan.

6. Second Rise:

   • Cover the pan and let the rolls rise until puffy and nearly doubled, about 30–40 minutes.

7. Bake:

   • Preheat your oven to 350°F (175°C). Brush the rolls with beaten egg for a shiny, golden crust, then bake for 20–25 minutes or until the bread is golden brown on top.

8. Cool and Enjoy:

   • Let the bread rolls cool in the pan for a few minutes before transferring them to a wire rack. These rolls are best enjoyed warm, straight from the oven, or toasted with a little butter.

Tips for Success

• For an even richer coconut flavor, you can substitute some of the coconut milk in the dough with coconut cream.

• If you want an extra coconut crunch, sprinkle some shredded coconut on top of the rolls before baking.

• Store the bread in an airtight container to keep it soft for up to 3 days, or freeze for later.

Coconut Hokkaido milk bread is the perfect fusion of a classic soft bread recipe with tropical flavors. The coconut adds a new layer of sweetness and texture that pairs perfectly with the soft, fluffy crumb. Try this recipe for a unique twist on your bread-baking routine, and enjoy these rolls at any time of day.

Let us know how your coconut Hokkaido milk bread turns out, and feel free to share any creative variations you try. Happy baking!