Perfect Merienda Trending Buko Roll

A soft and fluffy bread roll filled with creamy and sweet buko filling, this trending buko roll is a perfect merienda treat. The coconut strips combined with creamy milk give it a rich and tropical flavor that pairs beautifully with the pillowy bread dough.

Why You’ll Love This Recipe

I love how this recipe combines the comfort of soft bread with the sweet and creamy buko filling. I get the tropical taste of coconut in every bite, and the bread balances out the richness of the filling. It’s a snack that feels both indulgent and homemade, perfect for serving during gatherings or enjoying with a hot drink.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Buko filling:

• 4 cups buko, strips

• 2 1/2 cups coconut juice

• 1/2 cup white sugar

• 1 cup cornstarch

• 1/2 can condensed milk

• 1/2 cup powdered milk

Dough:

• 4 cups all purpose flour

• 6 tbsp white sugar

• 1 tsp salt

• 3 tsp instant dry yeast

• 1 1/8 cup water

• 1/4 cup evaporated milk

• 4 egg yolks

• 1/3 cup margarine

Egg wash:

• 1/2 cup egg white

• 2 tbsp water

Directions

1. To prepare the filling, I combine buko strips, coconut juice, sugar, and condensed milk in a pan. I bring it to a gentle boil.

2. I dissolve the cornstarch in a little water, then pour it into the pan while stirring continuously. I add powdered milk and cook until the mixture thickens. I let it cool completely.

3. For the dough, I mix flour, sugar, salt, and yeast in a large bowl.

4. I add water, evaporated milk, egg yolks, and margarine. I knead the dough until smooth and elastic.

5. I cover the dough and let it rise for about an hour or until it doubles in size.

6. Once risen, I punch down the dough and divide it into portions.

7. I flatten each portion, add the cooled buko filling, and roll tightly.

8. I place the rolls on a greased baking tray and let them rise again for about 30 minutes.

9. I brush with egg wash.

10. If baking, I preheat the oven to 325°F and bake for 20–25 minutes until golden brown.

Servings and timing

This recipe makes about 12–15 rolls depending on size. It takes around 2 hours in total, including preparation, rising, and baking.

Variations

I sometimes add cheese to the filling for a sweet-savory twist. I also like sprinkling a bit of desiccated coconut on top before baking for added texture. For a richer dough, I can replace margarine with butter.

storage/reheating

I store leftover buko rolls in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. To reheat, I place them in the oven for a few minutes until warm, or microwave them for about 20 seconds.

FAQs

Can I use fresh coconut water instead of packaged coconut juice?

Yes, I use fresh coconut water whenever possible since it gives a more natural flavor.

Can I freeze buko rolls?

Yes, I freeze baked buko rolls for up to a month. I just thaw and reheat before serving.

Can I make the filling ahead of time?

Yes, I prepare the filling a day before and store it in the fridge to save time when making the rolls.

Can I substitute margarine with butter?

Yes, I prefer using butter sometimes because it gives a richer flavor to the bread.

Do I need to bake these, or can I steam them?

I usually bake them, but steaming is also possible if I want a softer texture instead of a golden crust.

Conclusion

I enjoy making this trending buko roll because it brings together the tropical taste of coconut and the comfort of homemade bread. It’s perfect for merienda, and I like how versatile it can be with different variations. Every bite feels like a sweet, creamy treat that’s worth sharing with family and friends.