Coconut Danish Recipe
Buttery, flaky pastry filled with rich coconut cream and topped with toasted coconut flakes creates a tropical twist on the classic Danish that's both indulgent and beautifully aromatic.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">120ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">For the butter block:</li><li class="ingredients-single-item">200g cold unsalted butter</li><li class="ingredients-single-item">For the coconut filling:</li><li class="ingredients-single-item">200g cream cheese, softened</li><li class="ingredients-single-item">100g sweetened shredded coconut</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">1 tsp coconut extract (or vanilla extract)</li><li class="ingredients-single-item">75ml coconut cream (from the top of a can of full-fat coconut milk)</li><li class="ingredients-single-item">For the egg wash and topping:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">50g toasted coconut flakes</li><li class="ingredients-single-item">30g pearl sugar (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In the bowl of your stand mixer, combine flour, sugar, yeast, and salt. In a separate bowl, whisk together lukewarm milk, egg, and vanilla extract. With the mixer on low speed using the dough hook, gradually add the wet ingredients to the dry ingredients. Mix until just combined, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the softened butter in small pieces and continue mixing until the dough is smooth and elastic, about 5-7 minutes. The dough should pull away from the sides of the bowl but still feel slightly tacky. This initial kneading develops the gluten which creates structure in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. The cold temperature slows down yeast activity while allowing gluten to relax, making the dough easier to roll later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your butter block. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin until it's pliable but still cold. Shape it into a 15cm×15cm square. Return to the refrigerator to keep cold until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the coconut filling, beat the cream cheese and sugar until smooth and fluffy. Add the egg yolk and coconut extract, mixing until combined. Fold in the shredded coconut and coconut cream until well incorporated. Refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the chilled dough to a 30cm×30cm square. Place the butter block in the center at a 45-degree angle (like a diamond in a square). Fold the corners of the dough over the butter to enclose it completely, pinching the edges to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll the dough out to a rectangle about 45cm×20cm, keeping the edges straight. Perform your first fold by folding the bottom third of the dough up, then the top third down (like folding a letter). This is called a "letter fold" and creates the initial layers in your laminated dough. Wrap in plastic and refrigerate for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. These folds are creating hundreds of alternating layers of dough and butter that will puff up during baking, creating that signature flaky Danish texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>After the final fold and chill, roll the dough into a rectangle approximately 36cm×30cm and about 3-4mm thick. Trim the edges to create neat sides, which ensures your pastries will rise evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cut the dough into twelve 9cm×10cm rectangles. Place a generous tablespoon of coconut filling in the center of each rectangle. You can shape your Danishes in several ways: fold opposite corners to the center for a diamond shape, roll into spirals, or simply fold two opposite edges partially over the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the shaped pastries to parchment-lined baking sheets, leaving about 5cm between each pastry to allow for expansion. Cover loosely with plastic wrap and let proof at room temperature for 1-1.5 hours until visibly puffy but not doubled in size. If your kitchen is cold, place them in an oven with just the light on.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Preheat your oven to 190°C (375°F). Gently brush the proofed Danishes with egg wash, taking care not to deflate them. Sprinkle with toasted coconut flakes and pearl sugar if using.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 18-20 minutes or until golden brown, rotating the pan halfway through baking. Look for a rich, caramel color that indicates properly caramelized layers. The internal temperature should reach about 88°C (190°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the Danishes to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This brief rest allows the structure to set without becoming soggy from condensation. Enjoy warm or at room temperature. These Coconut Danishes are best the day they're made but can be stored in an airtight container for up to 2 days, or frozen for up to 1 month.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make the laminated dough for Danish pastries ahead of time?
Yes, laminated dough can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 1 month. This actually improves the flavour and makes the pastry process more manageable. Just thaw frozen dough overnight in the refrigerator before using.
What creates the flaky texture in Danish pastries?
The flaky texture comes from the lamination process, where butter is folded between layers of dough. When baked, the butter creates steam that pushes the dough layers apart, while simultaneously creating a crisp texture as the fat melts into the dough.
How do I know when my Danish pastries are properly proofed?
Properly proofed Danish pastries should look visibly puffy but not doubled in size. When gently pressed with a finger, the dough should spring back slowly, leaving a slight indentation. Under-proofed pastries will be dense, while over-proofed ones may collapse during baking.
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