• 1/2 cup unsweetened, finely grated coconut
  • 2 tablespoons sugar
  • 1 package (2 1/4 teaspoons if you buy the big jar) active dry yeast
  • 1/2 cup warm water
  • 3 1/2 cups flour, plus more for kneading
  • 3/4 teaspoon salt
  • 1 cup coconut milk
  • 3 tablespoons butter, melted


  1. Put the coconut, sugar, yeast and water into a small glass bowl and stir together, then set aside for about 15 minutes (so that the yeast can feast)
  2. Mix the flour and salt together in a large bowl. Add the yeast mixture, coconut milk and butter and, using your hands or a wooden spoon, stir until well combined
  3. Turn the dough out onto a well-floured surface and knead, until soft and elastic, for 5 to 6 minutes
  4. Prep a clean, dry bowl by lightly spraying it with olive oil or butter
  5. Form the dough into a ball, dust generously all over with flour and transfer to the prepared bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until it’s doubled in size (takes about an hour and a half)
  6. Divide the dough into 16 pieces and roll each into a ball. Arrange the balls of dough on a large greased baking sheet or an ungreased baking stone, spacing them 3 to 4 inches apart (these suckers swell as they bake)
  7. Set these aside in a warm spot, uncovered, to let rise until doubled in size again (about 45 minutes)
  8. Preheat the oven to 350 degrees
  9. Bake the rolls until they are a deep golden brown and cooked through, 20 to 25 minutes

Original recipe from Whole Foods