These Vegan Chinese Cocktail Buns are filled with a buttery coconut filling and topped with a sweet butter glaze. They are perfect for breakfast or as a dessert!

Whenever my mom would head out to Chinatown with some of my aunts and grandmother, sometimes I wouldn’t tag along because I want to spend time alone in the kitchen.

It was my own time to experiment with baking, although it was more of baking out of cookie or brownie mixes. I would clear the small countertop we had and take out all the ingredients along with the mixing bowls my mom kept away in the cabinet. I would follow the directions in the package. When it was time to take the flour out, I would dramatically pour it into the bowl, enjoying seeing the flour dust in the air. I would scoop some up and continue to play around with it, savoring the feeling of the flour in my hand, soft to touch and almost fairy-like.

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If my mother was home, I would definitely have not played with the flour knowing she would yell at me for making a mess, but oftentimes, our most beautiful memories come when we’re having fun and making memories for ourselves that we can remember years and years later. No matter how busy your day or this week has been, I hope you can do something fun for yourself that you will remember forever.

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If you are ready to make these coconut buns, let’s start baking!

What do you need to make these coconut buns?
-all-purpose flour
-organic cane sugar
-active dry yeast
-unrefined, coconut oil
-unsalted, vegan butter
-unsweetened, shredded coconut
-cashew milk powder
-custard powder
-maple syrup

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How do you make these coconut buns?
Make the filling first. Combine all the ingredients for the filling in a bowl. Mix until well-combined. Roll into a log and wrap in saran wrap. Place in the fridge for at least 30 minutes. Prepare the yeast mixture. Add the yeast, water and 1 tbsp of the sugar into a bowl. Stir well and allow it to sit for 10 minutes or until it foams. Set aside.

Prepare the roux. In a small pan, add the water and flour over low heat. Continue to stir until there are no lumps and the mixture is thickened. Remove from the pan and allow it to cool.
Make the dough. Sift the flour and salt to a bowl. Add the foam mixture, roux, and coconut oil to the bowl. Mix and knead until a smooth dough forms. Cover and allow the dough to rise double in size, about 1 hour.

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While waiting for the dough, prepare the topping. Mix together the ingredients for the dough. Add to a piping bag and set aside. Take the filling from the fridge out. Divide into 10 pieces and roll into an oval shape. When the dough is ready, dust a clean surface with flour. Knead the dough and divide it into 10 pieces. Using a rolling pin, roll each piece into a circular shape large enough to cover the size of the filling roll, about 2-2.5 inches. If the dough is sticky add a bit more flour to it and continue to roll. Roll the dough until the filling is covered and the dough is smoothed out. Set on the baking sheet. Repeat for the remaining doughs. Place the other doughs at least 1 inch apart from one another. Bake for 15 minutes or until lightly golden.