Coconut Sweet Bread filled with Pastry Cream

Do not be scared! This recipe sounds a little tricky (or at least that’s what I thought at first) but it isn’t! It was a lot of fun making these! I ended up putting on some music and dancing a little. The cleanup is a little annoying, but you always have to expect that when you’re baking. It is a pretty long recipe so… happy reading!

You’ll need:
for bread

  • 1/2 cup warm milk
  • 5 tbsp melted butter
  • 3 eggs
  • 5 tbsp granulated sugar
  • pinch of salt
  • 1 envelope of dry yeast
  • 500g white flour (approximated)

for pastry cream:

  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 vanilla bean or 1 tbsp extract
  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp white flour

for the outside coat:

  • 1/2 can sweetened condensed milk (190g)
  • same amount of coconut milk (measure inside the condensed milk can)
  • 3 cups unsweetened shredded coconut

Use a blender to mix the warm milk, melted butter, eggs, sugar and salt. Pour your liquid mixture in a bowl and add the yeast. Make sure the mixture is still warm so it will activate the yeast. Add your flour a little bit at a time.

Sprinkle some flour on a dry surface and put your dough on it. Sprinkle some more flour on the top. Knead the dough until it is not sticky anymore. You might end up needing more flour than the recipe calls for- and that’s okay.

Sprinkle some flour on your cookie sheet. Create little balls with the dough by folding itself towards the bottom (see video).

Put a clean cloth over this and let it rise for 30 minutes.

Combine the milk and heavy cream in a saucepan. Add half a vanilla bean cut lengthwise (instead I used vanilla extract). Add all the seeds, and the outside for extra flavour. Over medium heat, bring this mixture to a boil. Once it starts to boil, remove it from the heat, and put the lid on your pan, to let the milk and cream infuse the vanilla flavour.

Meanwhile, combine the egg yolks and sugar in a separate bowl. Add the flour and cornstarch and whisk until incorporated.

Take the vanilla bean out of the pour a little bit of the milk mixture into the egg yolk mixture. Make sure you do this quickly so you don’t make some scrambled eggs! Now you can put this all back into your pan with the rest of the liquid. Over medium heat, bring this mixture to a boil whisking constantly. Once it starts boiling, whisk for 3 more minutes- and then turn off your heat.

Transfer your cream to another bowl to begin the cooling process. Before you begin that, put your dough into the oven at 350 degrees for 25 minutes. You want the bread to be a light brown all over. Place the pastry cream bowl over another bowl full of ice. Mix patiently until your cream is cool. Then cover your cream with plastic wrap, and make sure you push it down so skin does not form on the cream, and then put it in the fridge.

Once cold, fill your pastry bag with the cream. Use a knife to cut into the side of the bread. Use your pastry bag to fill the bread with as much cream as you want.

Once you finish all those delicious little breads, you have to coat them. Make sure your hands are very clean for this process, or you can use gloves. One by one, dip your bread into the coconut milk and condensed milk mixture, then into a bowl with all the coconut. Make sure you use one hand to dip the bread, and another to coat it because the coconut can get all lumpy if it gets any liquids into it.

Arrange on a colourful plate or go ahead and eat 3 like I did. Once I finished, I yelled out to my grand mom, “Come and try one of these little pieces of heaven!!!!!”.

They are pretty delicious.

 Hope you like it!

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