If you love the tender, slightly sweet crunch of a coconut treat paired with a subtle milky flavor, then the Milky Coconut Biscuits Recipe is about to become your new favorite. These biscuits are wonderfully soft inside with a delicate golden exterior that carries the tropical essence of coconut milk and shredded coconut in every bite. Perfect for afternoon tea or a quick snack, this recipe combines simple pantry staples into a delightful treat that feels both cozy and a little exotic. I’m excited to share with you how easy and rewarding this recipe is—it’s truly a joy to bake and an even greater joy to savor.
Ingredients You’ll Need
Getting the ingredients right is the first step to making these biscuits irresistible. Each element plays a crucial role in balancing flavor and texture, making sure the biscuits come out soft, fragrant, and golden every time.
- 2 cups all-purpose flour: The foundation of these biscuits that provides structure and gives them a tender crumb.
- 1/2 cup sugar: Adds just the right amount of sweetness without overpowering the coconut’s natural flavor.
- 1/2 cup shredded coconut (sweetened or unsweetened): Infuses the biscuits with coconut texture and a little bite—choose based on your preferred sweetness level.
- 1/2 teaspoon baking powder: Helps the biscuits rise gently and become fluffy.
- 1/4 teaspoon baking soda: Works alongside the baking powder to ensure lightness and a soft interior.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor complexity.
- 1/2 cup coconut milk: This is the secret ingredient that brings a lush, creamy note and perfect moisture to the dough.
- 1/4 cup unsalted butter, softened: Adds richness and keeps the biscuits beautifully tender.
- 1 teaspoon vanilla extract: Elevates the flavor profile with a warming aromatic touch.
- Optional extra shredded coconut for topping: Adds a beautiful golden crunch and makes the biscuits look extra inviting.
How to Make Milky Coconut Biscuits Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Make sure to line your baking sheet with parchment paper; this keeps the biscuits from sticking and ensures easy cleanup. Getting the oven hot from the start helps the biscuits bake evenly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt. This is the magic mix that delivers the perfect body and flavor—whisking well makes sure everything combines evenly so your biscuits bake consistently.
Step 3: Add the Wet Ingredients
Now comes the creamy goodness. Add your softened butter, coconut milk, and vanilla extract to the dry ingredients. Mix gently until a soft dough forms. Don’t overwork the dough; you want it just combined to keep the texture tender and light.
Step 4: Shape the Biscuits
Using a tablespoon or a small scoop, drop portions of dough onto your prepared baking sheet. Leave about 2 inches of space between each biscuit so they have room to spread and bake beautifully without sticking together.
Step 5: Optional Topping
If you’re a fan of extra coconut goodness, sprinkle some shredded coconut on top of each biscuit. This creates a lovely toasted coconut effect once baked, adding to both the look and flavor.
Step 6: Bake to Golden Perfection
Bake the biscuits for 12 to 15 minutes, keeping an eye out for lightly golden edges—this means they are perfectly baked. Overbaking can dry them out, so once the edges show color, it’s time to pull them out.
Step 7: Cool and Enjoy
Let your biscuits cool on a wire rack. This final step allows them to set properly and develop that perfect tender texture. Plus, it’s the perfect time to take a deep breath and get your tea ready.
How to Serve Milky Coconut Biscuits Recipe
Garnishes
These biscuits are delightful on their own but topping them with a light drizzle of honey or a sprinkle of powdered sugar can add an elegant touch. Fresh fruit like sliced mango or pineapple pairs beautifully and echoes the tropical vibe.
Side Dishes
Serve alongside a creamy cup of chai or a cool glass of coconut water for an authentic tropical experience. They also make a lovely companion to a scoop of vanilla or coconut ice cream for a simple dessert twist.
Creative Ways to Present
For a charming tea party, stack these biscuits on a decorative plate and add edible flowers or shredded coconut sprinkled lightly around. You can even sandwich them with a spread of coconut cream or your favorite jam to turn them into delightful little treats.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Milky Coconut Biscuits in an airtight container at room temperature for up to three days. This keeps them soft and flavorful but still fresh enough to enjoy without reheating.
Freezing
If you want to prepare these biscuits in advance, freeze them in a single layer on a baking sheet. Once frozen, transfer to a sealable bag or container. They’ll keep well for up to a month and thaw quickly when needed.
Reheating
To warm up chilled or frozen biscuits, pop them in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This gentle reheating revives the moisture and makes the biscuits taste freshly baked.
FAQs
Can I use unsweetened shredded coconut for this Milky Coconut Biscuits Recipe?
Absolutely! Using unsweetened shredded coconut will give your biscuits a less sweet and more natural coconut flavor. Just adjust your sugar slightly if you prefer a sweeter biscuit.
Is coconut milk necessary or can I substitute it?
Coconut milk is key to the unique milky coconut flavor and moist texture of these biscuits. You could substitute with other nondairy milks, but it may change the taste and consistency slightly.
Can I make these biscuits gluten-free?
Yes, try substituting all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just make sure it contains xanthan gum or add it separately for the best texture.
How do I prevent the biscuits from spreading too much?
Make sure your butter is just softened, not melted. Also, chilling the dough for 10-15 minutes before baking can help the biscuits hold their shape better.
Can I add other flavors or ingredients to the dough?
Definitely! You can fold in nuts like chopped macadamias or almonds, or add a pinch of cinnamon or cardamom for extra warmth. Just keep the balance so the coconut flavor remains star of the show.
Final Thoughts
There is something truly comforting about baking these Milky Coconut Biscuits Recipe from scratch. The simplicity of the ingredients combined with the lovely coconut aroma makes it an inviting recipe to pull out whenever you want a quick and satisfying treat. Whether you’re sharing them with friends or enjoying them with a quiet cup of tea, they never fail to brighten up a moment. I can’t wait for you to try this recipe and make it a cherished part of your baking repertoire!
Print
Milky Coconut Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18 servings
- Category: Snack
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
These Milky Coconut Biscuits are soft, mildly sweet, and packed with the tropical flavor of shredded coconut and creamy coconut milk. Perfect for a comforting snack or teatime treat, these biscuits combine simple pantry staples with a touch of vanilla for a delightful, melt-in-your-mouth experience.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup coconut milk
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
Optional Topping
- Extra shredded coconut for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, shredded coconut, baking powder, baking soda, and salt until well combined and evenly distributed.
- Add Wet Ingredients: Incorporate the softened unsalted butter, coconut milk, and vanilla extract into the dry mixture. Mix gently until a soft dough forms, being careful not to overmix for tender biscuits.
- Scoop Dough: Using a tablespoon, scoop out portions of dough and place them onto the prepared baking sheet, spacing each biscuit approximately 2 inches apart to allow for spreading during baking.
- Optional Topping: If desired, sprinkle extra shredded coconut on top of each biscuit to enhance the coconut flavor and add texture.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes, or until the edges turn lightly golden, indicating they are cooked through.
- Cool: Remove the baking sheet from the oven and transfer the biscuits to a wire rack to cool completely before serving to allow them to set properly.
Notes
- You can use either sweetened or unsweetened shredded coconut according to your taste preference.
- For a dairy-free version, substitute the butter with coconut oil or a vegan butter alternative.
- Ensure the butter is softened to room temperature for easier mixing and better dough consistency.
- Store the biscuits in an airtight container at room temperature for up to 3 days.
- For added flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
