Lolo Buns | Fijian Coconut Buns


For the second day of this month’s Blogging Marathon, I am picking a dish from another country whose name starts with F- Fiji. These amazingly soft and delicious coconut buns are a very popular dish in Fiji. Popularly called lolo buns, these coconut buns are made with bread flour, butter and milk and topped with coconut milk and baked to a beautiful golden brown colour.

Why I love these buns?

These coconut buns are easy to make and the result is a soft and melt in your mouth consistency buns. You can have it as is or with your favourite jam or butter. It is a delight to both kids and adults. It is the first time I baked with coconut milk and what a fabulous taste and texture it gave. These coconut buns are made with egg but I adapted the recipe to make it an eggless one without losing the softness or taste of it. An absolute must try.

For similar dishes, check out these Pumpkin Dinner Rolls, Saffron Buns and Tahini Bread Rolls


Recipe adapted from here

Makes 6 medium rolls


170 gms All purpose flour

1 tbsp Vital wheat gluten

1 tsp Instant yeast

2 tbsp Sugar

30 gms Unsalted butter

3/4 cup Milk

150 ml Coconut milk


  • Mix the flour, gluten, yeast and sugar in a large bowl
  • Add the milk and butter
  • Knead it to a smooth dough, around 10 minutes by hand
  • Cover and set aside to let it double in volume, around 1 hour
  • Grease a baking tray
  • Take the dough and transfer it to a floured surface
  • Divide it into 6 parts
  • Shape each of the 6 parts of the dough into a ball and place it on the baking tray
  • Cover the baking tray and let the dough double, around 1 hour
  • Preheat the oven to 180C
  • Pour the coconut milk over the buns so as to just cover them
  • Bake for 35-40 minutes or till the buns get a golden brown colour on top
  • Cool for 10 minutes
  • Serve warm with jam or butter
  • Enjoy!



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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