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Guyanese coconut buns on a while doily on a wooden plate. The plate is on a brown brick background and a white cotton napkin is to the right.
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Guyanese Coconut Buns with gluten-free and vegan options

Guyanese coconut buns are a delightful snack made with grated coconut and a hint of vanilla and almond extract. This delicious dessert is popular in Guyana and across the Caribbean.
Course Dessert, Dessert/Breakfast
Cuisine Caribbean, Guyanese, Guyanese / Caribbean
Keyword authentic Guyanese Coconut Bun, best coconut buns recipes, caribbean coconut buns recipe, coconut buns, coconut buns recipe, easy coconut buns recipe, fluffy coconut buns, Guyana coconut buns, Guyanese coconut buns, Guyanese style coconut buns, how to make coconut buns, how to make coconut buns Guyanese style, how to make coconut buns without eggs, simple coconut buns recipe, soft coconut bun recipe, sweet coconut buns recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 207kcal

Equipment

  • Cookie Sheet

Ingredients

Traditional Coconut Drops

  • 2 cups All Purpose Flour
  • ½ cup Brown sugar
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • ½ cup Butter
  • 1 cup Finely grated coconut about 1 whole coconut
  • 2 Eggs beaten
  • ½ tsp Vanilla Extract
  • ½ tsp Almond Extract
  • 1/4 cup Raisins rinsed (optional)
  • 12 maraschino cherries (optional)

Instructions

  • Preheat your oven to 350°F. Then to a large mixing bowl add the all purpose flour, baking powder, salt and brown sugar and mix well.
  • Then using a fork or a pastry blender cut/rub butter into flour mixture. You can also grate your butter on the shred side of a cheese grater to make it easier to mix with the flour and dry ingredients.
  • When the dry ingredients and the butter are combined and form a crumbly texture add the grated coconuts and mix well.
  • Next, beat together the eggs, vanilla extract and almond extract and set aside. Then form a well in the center of the dry ingredients and add the eggs mixture.
  • If using raisins, fold the raisins into the dough, ensuring they are easily distributed.
  • Using a wooden spoon or rubber spatula mix the eggs and dry ingredients until a soft dough forms. Then scoop the dough onto a greased baking sheet. This recipe makes 12 buns. You can use a cookie scoop for this step or two spoons.
  • Then top each bun with a maraschino cherry, taking care to push the cherry into the dough.
  • Bake for 25 minutes at 350°F. Remove from the oven and place on a cooling rack to cool.

Notes

  1. Make it Vegan:To make this recipe vegan, use a vegan butter alternative and replace the two eggs in this recipe with 3/4 cups full fat coconut milk. Everything else in the recipe stays the same.
  2. Make it Gluten-free: Replace the all purpose flour in this recipe with All Purpose gluten free-flour. Everything else in the recipe remains the same.  
  3. If using maraschino cherries that comes in a syrup, be sure to rinse the cherries well and dry them before topping your buns. 

Nutrition

Calories: 207kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 159mg | Potassium: 73mg | Fiber: 1g | Sugar: 11g | Vitamin A: 278IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg