Pineapple Coconut Tea Buns
Sweet with crushed pineapple and fragrant with coconut, Pineapple Coconut Tea Buns are perfect with a cup of tea or a tall glass of milk. Great in the lunch box, as well.
Last week I posted the recipe for plain Coconut Tea Buns and Mandarin Orange Tea Buns. Today I'm posting another variation on the plain bun. Pineapple Coconut Tea Buns are easy to make with a can of crushed pineapple. Just make sure you drain that pineapple very well. They make a fine offering at luncheons, kitchen parties, baby or wedding showers and church gatherings. Serve them as they are or pass the butter and jam. A little thick cream wouldn't go astray with these, either. Newfoundlanders love their tea buns.
Printable recipe at end of post.
Pineapple Coconut Tea Buns- 2 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sugar (can use less)
- ½ cup unsweetened fine or medium shred coconut + 2 tablespoons
- ½ cup cold butter
- 1 can (398 ml/14 fl.oz) crushed pineapple, well drained and squeezed dry (½ cup*)
- 1 egg
- ⅓ cup pineapple juice
- ⅓ cup milk
- 1 teaspoon vanilla
Before you begin to make the buns, drain the pineapple and squeeze as dry as possible.
Preheat oven to 400 degrees. Lightly grease or line a cookie sheet with parchment paper, if desired.
In a large bowl, stir together flour, salt, baking powder, sugar and ½ cup coconut. With a pastry blender or two knives cut in the cold butter until the mixture is crumbly. You may also use your hands to rub in the butter.
Beat the egg, pineapple juice, milk and vanilla together. Stir in the crushed pineapple and break up any chunks. Make a well in the dry ingredients and pour in the milk mixture. Stir with a fork to make a soft dough. Turn out on a lightly floured surface and knead gently 8 to 10 times until the dough comes together. Roll or pat dough out about ½-inch thick. Sprinkle with 1 tablespoon coconut and gently press in. Cut with a 2¼-inch biscuit or cookie cutter. Re-roll any remaining scraps and cut more biscuits sprinkling with more coconut before cutting. Place cut buns on the prepared cookie sheet and bake in the preheated oven 12-15 minutes or until light golden brown. Cool on baking rack so bottoms don't become soggy.
Makes 16-18 tea buns.
*After draining and squeezing the crushed pineapple you should have about ½ cup pineapple. If you have more, squeeze out more juice.
Before you begin to make the buns, drain the pineapple and squeeze as dry as possible. You should have about ½ cup of pineapple once it has been drained and squeezed.
Beat together the milk, pineapple juice, egg and vanilla.
Stir the crushed pineapple into the milk. Stir to break up any clumps of pineapple.
Make a well in the dry ingredients and pour in the pineapple and milk mixture.
Stir everything together with a fork to make a soft dough.
You'll probably need to get a hand in there to finish mixing.
Turn the dough out onto a lightly floured surface and gently knead together about 8-10 times to bring everything together.
Gather the scraps of dough and re-roll to make more buns.
Don't forget to sprinkle a little more coconut on the dough after you've re-rolled it.
The buns, hot from the oven, baked to a beautiful golden brown.
A plateful of warm buns make a lovely breakfast or snack. Put on the kettle or pour a tall glass of cold milk. Spread with a little butter and jam or eat them just as they are.
I've been baking lots of buns this month so I decided to package some for the freezer.
Now the buns are ready for the freezer and a quick snack later on this month.
Hot and delicious Pineapple Coconut Tea Buns.
To print click on arrow upper right side.⇩
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