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Coconut Brioche

This Coconut Brioche is filled with swirls of sweetened coconut paste inside the fluffiest and softest brioche bread. This is the ultimate weekend brunch or breakfast treat that will sure put a smile on your face. This post has been sponsored by Vital Farms . All thoughts and opinions are my own.

Coconut brioche on a wire rack next to butter and eggs on the table topBrioche has got to be one of my favorite bread, it’s rich and tender, and tastes amazing as toast or made into a sandwich. This Coconut Brioche takes it up a notch with a sweetened coconut paste swirl. The bread is enriched with both Vital Farms Pasture-Raised Eggs and Vital Farms Pasture-Raised Unsalted Butter. The result is an irresistible treat that’s perfect for brunch or tea time. You can find Vital Farms eggs (12 ct.) and butter at your local Albertsons stores.


Vital Farms egg and butter product photo
Vital Farms literally started in the founder’s backyard, a really large 27 acre backyard that is. It is a young company with a mission to bring ethically produced food to our tables by working with small family farmers to offer pasture-raised product and setting the national standard for animal welfare. The care they put into their products really shows from inside out with beautiful arts on the packaging that will catch your eyes immediately on the grocery store shelves.

Sliced open Coconut Brioche on a wire rackThis Coconut Brioche is a simple twist on my Asian Coconut Buns, something I always love picking up when we go shopping at Asian grocery stores or when we stop by our favorite Asian bakery. But the whole loaf is much simpler to make, you just need to shape the bread once!

How to Make Coconut Brioche

I know homemade bread can sound intimidating sometimes, and then I have to throw in swirls of coconut. But it really is simpler that your mind makes it up to be. First off, lay out all of your ingredients before you start. Cut the butter up into small cubes and let all refrigerated ingredients come to room temperature, that’s including the milk, Vital Farms eggs, and butter.Ingredients to make coconut brioche on a white counter top

Measure out the flour, salt and sugar into a small mixing bowl, stir it with a whisk. When you measure out 1/4 cup of sugar for this, take a teaspoon from it and add to the milk. We will use this to bloom the yeast. Typically, I will warm up the milk to bloom the yeast in, but you don’t have to in this recipe, room temperature milk will work fine. You can see in the above picture how puffy the bloomed yeast looks, this takes about 10-15 minutes. But sometimes, it can take longer; however, if the yeast doesn’t look like it’s doing anything after half an hour, it may be dead and you can try again with a fresh batch of yeast. Always bloom to yeast to ensure it’s working!Beaten egg in a stand mixer bowl and flour is added to the beaten egg

Brioche dough is forming in the stand mixer bowl, butter is added to the doughBeat the eggs slightly in the bowl of a stand mixer, then add the bloomed yeast and flour to it. Knead until the dough comes together (about 5 minutes). Now add a couple cubes of softened butter to the dough while the machine is kneading, keep adding a couple cubes at a time and allowing it to incorporate into the dough (about 10 – 15 minutes). Continue kneading for a total of 30 minutes.Brioche dough is turned out on the counter top and shaped into a flat ball

Brioche dough is placed into a medium bowl and allowed to riseThis brioche dough is going to be very soft and shaggy, but together. The best way to handle this dough is to butter your hands really well, that way the dough won’t stick to your hand while you’re shaping it. Also use as much flour on the counter as you need to prevent it from sticking to the counter. Shape the dough into a smooth ball and place it in an oiled glass bowl; let it rise in a warm spot. Sometimes, what I’ll do while waiting for the dough to rise is start a batch of cookies in the oven or prep some meals on the stove top, and keeping the dough real close so the residual heat will help it rise quicker.

Make the coconut paste in a food processorOnce the first rise is complete, make the coconut paste in a food process and roll out the dough into a rectangle. Spread the coconut paste over the dough as evenly as possible. You can use your fingers to break up the paste, use a spatula to smear it. This brioche dough is really soft, so use a light hand while spreading the coconut paste. It does not need to be perfect, but just make sure nothing is in a big chunk, this will weight the dough down during the second rise. Loosely roll your dough into a log.Process photo for rolling out the brioche dough and adding coconut paste filling

Now, place your coconut brioche in a prepared loaf pan and let it rise again in a warm spot until double in size. Add a layer of egg wash on top and bake until golden brown. Check the bread during the last 10-15 minutes of baking to make sure it’s not browning too much, you can cover it with a piece of foil and continue to bake if it is.Allow the assembled dough to rise in a loaf pan

Baked coconut brioche in a loaf panHappy hens and contented cows make the best eggs and butter, and I love that Vital Farms make an effort to treat these amazing animals with respect and give them space to roam on green pastures. They allow us to put delicious food on our tables, they more than deserve blue sky and green grass. I encourage you to try out Vital Farms eggs and butter, and use the Albertsons’ app to find a coupon!

Slices of coconut brioche on a blue table top next to a phone showing the Albertsons' app and Vital Farms egg cartonIf you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

Sliced open Coconut Brioche on a wire rack

Coconut Brioche

This Coconut Brioche is filled with swirls of sweetened coconut paste inside the fluffiest and softest brioche bread. This is the ultimate weekend brunch or breakfast treat that will sure put a smile on your face.
5 from 2 votes
Print Rate
Course: Bread, Breakfast
Cuisine: Asian, French
Prep Time: 45 minutes
Cook Time: 40 minutes
Rising Time: 4 hours
Total Time: 1 hour 25 minutes
Servings: 10 slices
Calories: 352kcal
Author: Trang


Brioche Dough

  • 3 large Vital Farms Pasture-Raised Eggs ((room temperature))
  • 2 tablespoon of milk ((31 g, room temperature))
  • 2 teaspoon of active dry yeast ((8 g))
  • 1/4 cup of granulated sugar ((45 g, divided))
  • 2 cup of all-purpose flour ((281 g))
  • 1 teaspoon of kosher salt ((4 g))
  • 4 ounce Vital Farms Pasture-Raised Unsalted Butter ((113 g, cubed, room temperature))
  • Extra flour for rolling

Coconut Paste Filling

  • 1 1/2 cup unsweetened coconut flake ((135 g))
  • 1 cup powder sugar ((100 g))
  • 1 large Vital Farms Pasture-Raised Egg
  • 1 tablespoon coconut oil ((13 g, melted))

Egg Wash

  • 1 large Vital Farms Pasture-Raised Egg
  • 1 tablespoon of water


Make the Brioche Dough

  • Cut the butter into small cubes, about 1/2”, and allow to soften at room temperature. Let the eggs and milk come to room temperature as well.
  • Add a teaspoon of sugar to the room temperature milk, mix to dissolve. Sprinkle the active dry yeast over the milk and stir to submerge all the yeast. Let it bloom for about 10 - 15 minutes; the mixture should puff up.
  • Meanwhile, add the rest of the sugar, flour and salt in a small bowl and whisk to evenly distribute.
  • In the bowl of your stand mixer, lightly beat the eggs with a hand whisk. Add the bloomed yeast mixture along with the flour mixture to it. Use the dough hook to knead on low speed (speed 2) for 5 minutes until a wet dough comes together.
  • Leave the mixer on speed 2 and add the soften butter, a few pieces at a time, allowing it to combine with the dough before adding more. This will take about 10 - 15 minutes. Then let the mixer knead for another 10 - 15 minutes until all of the butter is completely incorporated.
  • Scrape the dough out onto a floured counter top, sprinkle flour on top of the dough. Rub butter or oil on your hands and knead a few times until smooth and shape the dough into a ball.
  • Place dough into an oiled glass bowl and let rise in a warm spot for 1.5 - 2 hour until at least double in size.

Make Coconut Paste Filling

  • Add unsweetened coconut and powder sugar in the bowl of a food processor and pulse to mix. Add the egg and 1 tablespoon of coconut oil and pulse until a paste form. Set aside.

Assemble and Bake

  • Scrape the dough out of the bowl onto a floured counted top and punch the air out. Roll the dough out into a rectangle about 8”x13”.
  • Spread the coconut paste on top of the dough as evenly as possible and roll it up starting from the shorter side.
  • Butter a loaf pan and line it with a strip of parchment paper, butter the parchment paper as well. Add the rolled up dough to the loaf pan and let rise in a warm spot for 1.5 - 2 hours until at least double in size.
  • Preheat the oven to 350°F.
  • Beat an egg with a tablespoon of water to make egg wash, and brush the top of the dough with egg wash very lightly.
  • Bake in the middle of the oven for 40 minutes. During the last 10 - 15 minutes, if the bread is getting too brown, drape a piece of foil over it to prevent it from burning.
  • Remove it from the oven and let cool on a wire rack. When it is cooled enough to handle, lift it out of the baking pan.
  • To serve, cut into slices with a serrated bread knife.


  • This dough is wetter and shaggier than other bread dough, but that’s okay. Keeping the dough wet will yield softer bread when baked due to the higher water content.
  • The best way to keep the dough from sticking to your hand is to rub your hands with butter or oil before working with the dough.
  • Use extra flour generously while working with the dough on the counter top to prevent it from sticking to the counter top.


Serving: 97g | Calories: 352kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!


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  1. Joanne
    May 2, 2020 /

    Hi! Was wondering if I can use instant yeast instead of active dry yeast! Thanks!

    • Trang
      May 2, 2020 /

      Yes you can use instant yeast, you don’t need to activate it in the liquid, just mix it straight into the flour.

  2. Matt
    April 29, 2020 /

    What a disaster. How in the heck do you handle this gluey dough? I oiled my hands and generously floured my granite countertop and the top of the dough and it clung for dear life to everything it touched. I managed to scrape it into a bowl to rise, but when I attempted to roll this with the coconut filling, it was a gloopy mess, way too lax to keep any shape. It’s now in the pan “rising” again but the coconut filling definitely burst all over the place, so I’m wondering if it’s even worth bothering with the next 3 hours of my time? Will it even bake properly if it’s not a tight and sealed spiral of filling?

    • Trang
      April 29, 2020 /

      Hi Matt, I’m not sure what might have gone wrong. In the post, I have process photos of what the dough looks like throughout the making, if yours don’t look like mine, we can try to troubleshoot if you’d like. Did you use enough flour? Did you knead it long enough? Did you use large or extra large eggs? Was it still sticky after the first rise? This brioche recipe is one I’ve used over the years and others have given me feedback that it worked for them. I’m sorry it didn’t work for you and I do understand your frustration. But please do let me know how it turns out after you bake it.

      • Matt
        April 30, 2020 /

        I used large eggs… I realized when I reviewed your recipe that the printout calls for 2 cups of flour (which in all of my other baking books is 240 grams) but then specifies in the web version 280g, which is almost a half cup of extra flour. I kneaded it with the dough hook for a full 30 minutes, but I did not knead it much on my counter because it stuck to everything, even when my hands were fully greased and I sprinkled flour on top. I also used a fairly generous amount of flour on the counter (which is granite, and sometimes gives me difficulty with rolling out dough). My dough was not as doughy looking as your photos, much more loose and not as light in color. It also seemed to take longer to rise, but I assumed that was based on the room temperature. After rolling it (which was difficult, because it kept clinging to the counter), when I tried to lift it from the counter to the loaf pan, it was like a limp pizza and drooped and lost its shape, coconut spilled out… but I got into the pan and tried baking it anyway. I also misread your directions and baked it for 40 minutes PLUS 10-15 with foil, then realized it was actually 40 minutes total. (Maybe just me, but I’d suggest rephrasing as “After 25-30 minutes, check if the top is too brown”) It actually tastes pretty good despite the overbake, only the outer crumb is just on the side of burnt.

        • Trang
          April 30, 2020 /

          Thanks for your thorough description. The cup to grams conversion can vary so much depending on how you measure it so I do try to specify both ways to be sure. It does sound like the issue was not enough flour. I will be sure to rephrase the instructions. I’m glad it still tastes good. I hope you’ll give it another try some other time or try another recipe. Thanks!

  3. RW
    April 19, 2020 /

    Can u sub gluten free flour?

    • Trang
      April 20, 2020 /

      Gluten-free flour will not work with bread because bread needs gluten to rise and become soft and fluffy. I don’t recommend it.

  4. Ellen G.
    March 29, 2020 /

    I just found this recipe and I’m in the middle of making cinnamon rolls but without cinnamon. (Trying to make coconut rolls). I’d like to use your coconut filling but I only have a bag of sweetened flakes and a can of coconut powder. What if I use the sweetened flakes and cut back on powdered sugar? Do u think that might work? Or use the powdered coconut milk so I can avoid the sandy texture of flakes? Does your filling have a crunchy texture? Sorry for so many questions and you probably won’t even see this posting in time. Your brioche with coconut looks stunning. I wish I saw it before I started these rolls.

    • Trang
      March 29, 2020 /

      Hi Ellen, I would do part coconut flakes part granulated sugar, I wouldn’t use powdered sugar for this. It would be like the sugar and cinnamon mixture, but with coconut flake instead. The texture of the coconut flake will be noticeable but I think it will be fine, I don’t mind the texture unless you don’t like coconut flakes getting stuck in your teeth. I’ve never had powdered coconut milk so I can’t say how that will taste, my gut tells me though that it won’t be as good as real coconut flake. My filling isn’t crunchy, it’s softer since it’s baked in a mixture of sugar and egg, but you can definitely feel the coconut flakes in there.

      I hope this reaches you in time, but come back and let me know what you end up doing and how it turns out!

      Next time try my tropical cinnamon buns and see how you like it 🙂

  5. Kristina
    May 22, 2019 /

    Hi. I made this last night and it turned out tasty, yummy, it out great. Thank you!

    • Trang
      May 22, 2019 /

      Thank you Kristina! I’m so happy you enjoyed this recipe 🙂

  6. March 30, 2019 /

    5 stars
    This looks so good. love that coconut filling. The bread looks so perfect too

  7. Kenneth Orloff
    March 25, 2019 /

    5 stars
    we are always onboard for coconut bread

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