Desserts
Coconut Rock Buns
The Quirky Foodster Team
Ingredients
- 300 g (2 1/4 cups) all-purpose flour
- 100 g (1 cup) desiccated coconut
- 100 g (1/2 cup) sugar
- 100 g (1/2 cup) butter, chilled and cubed
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 egg
- 60 ml (1/4 cup) milk
Method
- Preheat the oven to 190°C (375°F) and line a baking tray with parchment.
- Combine the flour, coconut, sugar, baking powder, salt and nutmeg in a large bowl.
- Rub in the chilled butter until the mixture resembles coarse breadcrumbs.
- Whisk the egg and milk together, then stir into the dry mixture until just combined and craggy (do not overmix).
- Drop rough spoonfuls of the mixture onto the tray, spacing them apart.
- Bake for 18-20 minutes until golden brown, then cool on a wire rack.
Introduction: Coconut rock buns are dense, lightly sweet baked buns studded with desiccated coconut, a legacy of British baking traditions adapted with local coconut flavour.
Cultural Background: Coconut rock buns are dense, lightly sweet baked buns studded with desiccated coconut, a legacy of British baking traditions adapted with local coconut flavour. Sold at Ghanaian bakeries and roadside stalls, their craggy, 'rocky' surface gives them their name.
Tips: Keep the mixing minimal for a properly craggy 'rock' texture; overmixing will make the buns dense and heavy.
Variations: Add raisins or chopped dried fruit for extra sweetness and texture.
Storage: Store in an airtight container at room temperature for up to 4 days.
Reheating: Best enjoyed at room temperature; warm briefly in the oven if a fresh-baked feel is desired.
Nutrition: Calories: 220 kcal, Protein: 4 g, Carbs: 26 g, Fat: 12 g, Fibre: 2 g
FAQs:
Q: Why are they called rock buns?
A: Their bumpy, uneven surface after baking resembles small rocks, giving the buns their name.
Q: Can I use fresh coconut instead of desiccated?
A: Fresh grated coconut works but should be well-drained first to avoid adding excess moisture to the dough.
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