Toasted Coconut Tea Biscuits. Toasting the coconut takes the flavour of an old family favourite recipe to a whole new level; perfect for afternoon teas and weekend brunches.
Whether you call them tea buns, tea biscuits or scones, these Toasted Coconut Tea Biscuits are a twist on an old family favourite recipe that I just love. Spouse and I often say that the flavour of lightly toasted dried coconut is so much better than un-toasted. This recipe absolutely proves it.
My mother in particular has made an awful lot of coconut tea buns over the years. It’s one of those things that can often be found in the freezer at her home in Bay Robert’s.
If you drop by for an afternoon mug-up, you’d be happy to have her pull some from the freezer to go with your coffee or tea.
I don’t know why I have never tried this idea before. It has often come to mind. The opportunity to try it came when I had an excess of leftover coconut from an upcoming recipe (Coconut Cream Cheesecake).
I did incorporate toasted coconut with great success into that recipe as I had previously in my Pina Colada Pineapple Pound Cake recipe. With a little leftover toasted coconut, I decided to finally give this idea a go.
Toasted Coconut Tea Biscuits. The result.
The result was outstanding. The toasted coconut tea biscuits had so much more flavour than the original version!
The nutty flavour of the toasted coconut was terrific in this slightly sweeter version of the original. I also added a small amount of coconut extract to the milk while making the dough, which added to the deeper flavour.
These toasted coconut tea buns were baked, spaced out on a parchment lined baking sheet because I always prefer them with slightly crispy edges even if they are a bit more flat.
If you prefer, for a softer texture, you can place them close together in a baking pan. They will be softer in texture and will have to be separated like a batch of dinner rolls when serving, just like my Nan used to bake them. It’s completely your choice.
Give these a try for an office coffee break, a weekend brunch or whenever your like…and Mudder, I might just have to make these the next time we have a mug-up together. You’re going to love them.
For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.
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- 3 cups flour
- 1 cup sugar
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup butter
- 1 cup dried unsweetened fine or medium cut dessicated coconut (toasted, see note)
- 2 tbsp lemon juice
- ½ tsp vanilla extract
- 1/2 tsp coconut extract (optional)
- 1 cup undiluted evaporated milk
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.
In a food processor, combine the flour, sugar, baking powder and salt.
Pulse in the butter until the mixture resembles a coarse meal with small pieces of butter still visible.
Add the toasted coconut, toss well, and make a well in the center of the mixture.
Mix together the undiluted evaporated milk, lemon juice, coconut extract and vanilla extract.
Pour the liquid mixture into the well and mix only enough to form a dough ball.
Roll on a floured surface to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet or make them like my nan did by baking them close together in a baking pan.
Bake at 375 degrees F for 20-25 minutes or until golden brown. Baking time will vary depending on the size of your biscuit cutter.
- The amount of sugar in this recipe is variable if you like. Use 1/2 cup or 3/4 cup for a less sweet version and these will still be quite delicious.
- These toasted coconut tea buns were baked, spaced out on a parchment lined baking sheet because I always prefer them with slightly crispy edges even if they are a bit more flat. If you prefer, for a softer texture, you can place them close together in a baking pan. The will be softer in texture and will have to be separated like a batch of dinner rolls when serving, just like my Nan used to bake them. It's completely your choice.
- To toast the coconut, preheat oven to 325 degrees F and sprinkle the coconut evenly in the bottom of a 8 or 9 inch baking pan. Bake for about 5 minutes or until lightly golden brown. Give the coconut a toss at least once to make sure that it browns evenly. Watch it closely. Dried coconut does still contain coconut oil and it can burn quickly once it's toasted.
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