One buns, two buns… Rich Coconut Buns

Guyanese Coconut Buns

While writing this post I was faced with a simple grammatical dilemma , is it one bun or one buns? I’m talking about coconut buns of course. Most Guyanese would probably tell you that it is one buns and that the plural of buns is more buns (Ha)! However you choose to say it, grammatically correct or not, this is a quick and easy desert or snack, that’s a favorite among Guyanese everywhere. I learned how to make buns many moons ago, in high school. It is one of the first things you make in Home Economics, in First Form (I went to The Bishops’ High School in Guyana). Back then, I was taught the “rub in” method for making buns. In this method, you didn’t cream the butter and the sugar, but simply rubbed the fat into the flour, then added the other ingredients to form a very soft dough/batter type thing. Today I am using a slightly modified version of a recipe taken from What’s cooking in Guyana (Guyanese Cookbook).

Now for these buns…

For this recipe I am using a scale to measure the ingredients. See below for the cup measurement equivalent.Cream 8 ounces of butter and 8 ounces of sugar until light and fluffy.

For this recipe I am using a scale to measure the ingredients. See below for the cup equivalent.
Cream 4 ounces of butter and 4 ounces of sugar until light and fluffy.

It is difficult to find fresh coconuts in Colorado, so I am using shredded prepackaged coconut.Finely chop 3 cups of coconut flakes (1 pk).

It is difficult to find fresh coconuts in Colorado, so I am using shredded prepackaged coconut.
Finely chop 7 ounces of coconut flakes (1 pk).

Add 2 eggs (1 at a time) until completely blended into creamed sugar and butter. Then, add coconut and 1/4 tsp almond essence.

Add 2 eggs (1 at a time) until completely blended into creamed sugar and butter.
Then, add coconut and 1/4 tsp almond essence.

Next, Add 1 tsp baking powder to 6 oz flour. Then, add flour and baking powder mixture to the coconut mixture.

Next, Add 1 tsp baking powder to 6 oz flour. Then, add flour and baking powder mixture to the coconut mixture.

Using a 1/4 cup measure, scoop buns mixture onto a baking sheet lined with parchment paper.Bake for 30 minutes at 350 F

Using a 1/4 cup measure, scoop buns mixture onto a baking sheet lined with parchment paper.
Bake for 30 minutes at 350 degrees F. Let cool, then enjoy (preferably with some Mauby).

Rich Coconut Buns (Makes about 8 buns)

Ingredients:
4 ounces butter (1 cup)
4 ounces brown sugar (1 cup)
6 ounces flour (1 cup)
7 ounces coconut flakes (2 1/2 cups)
2 eggs
1 tsp baking powder
1/2 tsp almond essence

Directions
Preheat oven to 350 degrees F.
Cream sugar and butter until fluffy. Add Eggs, one at a time, until fully incorporated into creamed butter and sugar. Add baking powder to flour and set aside. Finely chop coconut flakes in a food processor. Add coconut and essence to the creamed sugar and butter. Then, add flour, a little at a time, until completely blended into the coconut mixture. Using a 1/4 cup measure, ladle mixture onto a cookie/baking sheet, lined with parchment paper. Bake for 20 to 30 minutes or until buns are golder brown.

Tips and Ramblings

1. I make buns often and they disappear quickly.
2. Once, I tried substituting brown sugar for granulated sugar and it was just not the same.
3. In the summer I am fortunate to find coconut at my natural grocery, but when I can’t find it, I use prepackaged coconut flakes and it is just as yummy.
4. If you don’t have parchment paper you can simply grease the baking sheet.

Happy Baking!

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