Coconut Croissant

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 🥥 From Day-Old to Dreamy: My Homemade Coconut Croissants

One of my favourite things about baking at home is finding small ways to transform the ordinary into something just a little bit magical — and that’s exactly what happened this week with a few leftover croissants.

Still soft and flaky but just past their prime, they were practically begging for a second life. So I gave them a tropical twist… and turned them into golden, coconut-stuffed croissants.

Let’s just say — they didn’t last long.

Why Coconut?

Coconut is one of those ingredients that instantly transports you — sweet, nutty, and lightly chewy, it adds the perfect texture and flavour to rich, buttery pastry. Paired with a hint of vanilla and a soft filling, it’s simple, satisfying, and just fancy enough to feel like a treat.

How I Make Them

Like with my pistachio version, I start by slicing the croissants in half and brushing them with simple syrup — this keeps them moist and gives them that subtle bakery-style shine.

For the filling, I mix softened butter, sugar, egg, vanilla, and a pinch of salt until smooth, then stir in shredded coconut and a bit of cornstarch for structure.

Once the croissants are filled and topped, I bake them just until the edges are golden and the tops are lightly crisp. The smell alone is enough to make you swoon — but the first bite? Even better.


Ingredients:

  • 4 store-bought croissants

  • 1/2 cup unsalted butter, softened

  • 1/3 cup sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 1/4 cups shredded coconut

  • 2 tbsp cornstarch

  • Pinch of salt

Simple Syrup:

  • 1/4 cup hot water

  • 1/4 cup sugar


 Instructions:

  1. Make the simple syrup: Stir hot water and sugar together until dissolved. Set aside to cool slightly.

  2. Prepare the filling:
    In a bowl, cream together the softened butter and sugar.
    Add the egg, vanilla, and salt, mixing until smooth.
    Stir in the shredded coconut and cornstarch until well combined.

  3. Assemble the croissants:
    Slice each croissant in half lengthwise.
    Brush the insides generously with simple syrup.
    Spread a generous amount of coconut filling inside each one (about 3–4 tbsp).
    Add a bit more filling on top, and sprinkle with extra coconut if you like a little crunch.

  4. Bake:
    Place on a baking sheet and bake at 175°C / 350°F for 10–12 minutes, or until golden and lightly crisp on the edges.

  5. Finish:
    Let cool slightly, dust with powdered sugar (optional), and serve warm.


A Bakery-Worthy Bite, Made at Home

These coconut croissants are everything I love about baking with leftovers — cozy, creative, and so much more than the sum of their parts. Buttery, moist, and packed with flavour, they feel like something you'd splurge on at a weekend market or your favourite café.

Next time you’ve got a couple of croissants hanging around, try giving them the coconut treatment. Trust me — it’s so worth it. 

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