For the dough:
100g creamed coconut
200ml freshly boiled water
3 tablespoons golden caster sugar
1 teaspoon salt
300g strong white bread flour
1 sachet fast action yeast
1 free-range egg, lightly beaten
For the filling:
100ml coconut cream
100g light muscavado sugar
100g desiccated coconut
1 tablespoons cinnamon
6-8 cardamom pods (crush the pods, remove the green outer and then grind the seeds in a pestle and mortar to a fine powder)
175g soft unsalted butter
For the icing:
50g creamed coconut
100ml freshly boiled water
300g icing sugar
1. Put 150g of creamed coconut into your measuring jug filled with 300ml of freshly boiled water and stir until dissolved, then stir in the sugar and salt.
2. In a large mixing bowl mix the flour and yeast together and make a well in the centre.
3. Pour the coconut mixture and the beaten egg into the well and stir the mixture together to form a ball of dough. You may need to add a little extra liquid if the mixture is too dry.
4. Turn out the dough onto a lightly floured worktop and knead for at least 10-15 minutes until you have a smooth, soft, springy and stretchy ball of dough.
5. Place in a clean, lightly greased large bowl and cover with cling film, then put in a warm place for at least 1-1 ½ hours to prove (by which time it should have doubled in size).
6. Make the filling by mixing all of the ingredients together until combined.
7. When the dough has proved you need to tip it out and gently flatten and stretch it out into a rectangle approximately 30cm x 20cm.
8. Spread the buttery coconut filling all over the dough then roll up like a swiss roll as tightly and evenly as possible from the long side into a long sausage.
9. Trim off each end then slice the sausage into 12 even pieces.
10. Use a little extra butter to grease your Pyrex muffin tin then pop a bun in each (so you can see the spiral).
11. Lightly cover with cling film and put back in your warm place again to prove for a further 30-45 minutes.
12. Meanwhile pre-heat the oven to 190°C/170°C Fan/Gas Mark 5.
13. Bake your tray of buns for 25-30 minutes until risen and golden.
14. Make the icing by dissolving the 50g of creamed coconut in 100ml of boiled water then pour into a bowl with the icing sugar and whisk together.
15. Turn your buns out onto a wire rack and pour or brush over the icing glaze whilst still warm. Tip: place some baking parchment underneath to catch any drips. Enjoy warm or cool.
Recipe courtesy of www.pyrexuk.com