mango coconut rolls

mango coconut rolls

 

As the days go by, summer gets closer and closer.

I can feel it, in the spontaneous heat waves that have hit San Diego recently and the sun that beats upon my face every time I wander outside.

Honestly, I have mixed feelings about summer. On one hand, it signifies FREEDOM! Freedom from school, freedom from responsibilities… just kidding. There’s always things to do, such as the huge amount of studying I’ll be doing for the SAT this summer. Also, I’ve always been a cool-weather girl. Especially in SoCal, summer just means the grass turning yellow again and dry Santa Ana winds. Sometimes the weather is so arid that I don’t even bother going outside.

These coconut mango rolls make things a tad bit better.

When I think of summer, I think of tropical, and some of the most tropical ingredients are mango and coconut. I was also inspired by one of my favorite desserts, Thai mango sticky rice to create a new way of combining the flavors of mango and coconut.

These rolls were so good, my family ate them all in one day. The “roux” (aka tangzhong) in the bread dough makes it irresistibly soft, and the buttery and tangy mango curd complements the coconut perfectly.

Welcome, summer!

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mango coconut rolls

bread recipe adapted from the 350 degree ovenmango curd adapted from smitten kitchen

Course Dessert
Servings 9 rolls

Ingredients

coconut milk bread

  • 2 1/2 + 1/3 cups (312 + 41 g) bread flour
  • 1 cup (237 g) water
  • 1/2 cup (113 g) coconut milk
  • 2 eggs
  • 3 tbsp (40 g) coconut oil
  • 1/2 tsp salt
  • 1/4 cup (50 g) granulated sugar
  • 2 tsp instant yeast

mango curd

  • 1 15-oz ripe mango cut into 1/2 in pieces
  • 1/3 cup (67 g) granulated sugar

coconut filling

  • 3 tbsp (46 g) lemon juice
  • pinch of salt
  • 4 large egg yolks
  • 1/4 cup (28 g) unsalted butter
  • 1 cup (75 g) unsweetened flaked coconut
  • 3 tbsp (40 g) coconut oil
  • 1/4 cup (50 g) granulated sugar

coconut milk glaze

  • 1/2 cup powdered sugar
  • 1 tsp coconut oil melted
  • 1 tbsp coconut milk or more as needed

Instructions

dough

  1. Whisk the 1/3 cup of bread flour and 1 cup of water in a small saucepan until thick. The whisk should leave trails in the mixture. Take off the heat and let cool.

  2. In the bowl of a stand mixer, combine the coconut milk, one egg, coconut oil, and sugar. Alternatively, combine all bread ingredients in the bowl of a bread machine and set the function to "basic dough".

  3. Add the bread flour, salt, and instant yeast and knead until smooth and elastic.

  4. Place the dough in an oiled bowl and let rise in a warm spot for about one hour, or until doubled in size.

mango curd

  1. While the dough is rising, make the mango curd! Puree the mango chunks, lemon juice, sugar, and salt in a blender or food processor until smooth. Add the yolks and blend again.

  2. Strain through a sieve set over a small saucepan; discard solids remaining in sieve.

  3. Heat the mixture gently over low heat until thickened and thermometer registers 170°F. Take off the heat and whisk in the butter, one piece at a time. Transfer to a bowl, cover with plastic, and chill in the fridge until cool.

coconut filling

  1. Blend the coconut flakes, sugar, and coconut oil in a food processor/blender until just combined.

assembly

  1. Grease a 9 inch cake pan; preheat oven to 325°F.

  2. On a floured surface, roll dough out to about 1/4 inch thickness in a large rectangle. Spread 1/4-1/2 cup of mango curd over the dough, then sprinkle the coconut filling over evenly. 

  3. Roll the dough up from the longer end of the rectangle, closing the seam at the end. Cut dough into 9 evenly-sized rolls and place in prepared pan. Cover with plastic wrap and let rise for another hour, or until doubled in size.

  4. Whisk the remaining egg until smooth, and brush over the top of the rolls. Bake the rolls for 30-35 min, until golden on top. Remove from the oven and let cool for about 20 min.

coconut milk glaze

  1. Whisk all ingredients for the glaze together until smooth. Add extra coconut milk as needed to reach desired consistency. Top the rolls with the glaze and sprinkle with flaked coconut. Serve with the extra mango curd and enjoy!



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