If you’re craving a cozy, comforting treat that feels like a warm hug in biscuit form, Milky Coconut Biscuits are exactly what you need. Imagine biting into a tender, buttery biscuit that’s infused with the sweet, tropical aroma of coconut and a subtle creaminess from milk. They’re perfectly soft with just a hint of chewiness, making each bite melt in your mouth while delivering a gentle, milky sweetness that keeps you coming back for more. Trust me, these biscuits will quickly become your go-to snack or teatime companion!
Whether you’re whipping them up for breakfast, an afternoon pick-me-up, or a simple dessert, these biscuits are as versatile as they are delicious.
Why You’ll Love Milky Coconut Biscuits
This recipe isn’t just about coconut and milk—it’s about the little moments of joy in every bite:
Versatile: Ideal for breakfast with jam, paired with coffee or tea, or enjoyed as a snack anytime.
Budget-Friendly: Made with pantry staples and simple ingredients you probably already have.
Quick and Easy: Minimal fuss, straightforward mixing, and a short bake time make these a breeze.
Customizable: Add shredded coconut, nuts, or a drizzle of honey to make them your own.
Crowd-Pleasing: Soft, mildly sweet, and fragrant—everyone loves them!
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Ingredients in Milky Coconut Biscuits
Here’s what makes these biscuits special:
All-Purpose Flour
The base for tender, soft biscuits.
Baking Powder
Gives a light, fluffy texture.
Sugar
Adds a subtle sweetness that complements the coconut.
Butter
For richness and that irresistible flaky crumb.
Milk
Brings moisture and a creamy, smooth finish.
Desiccated Coconut
Infuses every bite with tropical coconut flavor and a pleasant texture.
Optional Vanilla Extract
Enhances the sweetness and aroma.
Instructions
Let’s get these coconut biscuits baking!
Preheat the Oven
Set your oven to 375°F (190°C) so it’s ready when your dough is.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, sugar, and desiccated coconut.
Cut in Butter
Add cold, cubed butter and work it into the dry mix until it resembles coarse crumbs.
Add Milk and Vanilla
Pour in milk and vanilla extract, stirring gently until just combined into a soft dough.
Shape the Biscuits
Turn the dough onto a lightly floured surface, pat into a thick circle, and cut out biscuits using a round cutter.
Bake to Golden Perfection
Place biscuits on a baking sheet lined with parchment and bake for 12–15 minutes until lightly golden on top.
Cool and Enjoy
Let cool slightly before indulging in that perfect milky coconut flavor.
Nutrition Facts
Servings: Makes about 12 biscuits
Calories per serving: Approximately 150 calories per biscuit (varies with size and butter amount)
Preparation Time
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: About 25 minutes
How to Serve Milky Coconut Biscuits
Here’s how to enjoy these sweet treats to the fullest:
With Jam or Honey: Spread your favorite fruit jam or drizzle with honey for extra sweetness.
With Tea or Coffee: Perfect accompaniment for your favorite hot beverage.
Breakfast or Snack: Enjoy them warm with butter or cream cheese for a comforting start or midday boost.
Topped with Fresh Fruit: Add sliced bananas or berries for a refreshing contrast.
Additional Tips
Make the most of your biscuits with these simple tips:
Cold Butter is Key: Keeps the biscuits flaky and tender.
Don’t Overmix: Stir just until combined to avoid tough biscuits.
Try Toasting: Lightly toast leftover biscuits for a crunchy twist.
Freeze for Later: These freeze well—just thaw and warm before serving.
Add Texture: Mix in chopped nuts or shredded coconut flakes for a crunchier bite.
FAQ Section
Q1: Can I use coconut milk instead of regular milk?
A1: Yes! Coconut milk will enhance the coconut flavor and make these biscuits extra moist.
Q2: Can I substitute butter with oil?
A2: Butter provides the best texture and flavor, but you can use oil—expect a slightly different crumb.
Q3: Are these biscuits gluten-free?
A3: Not as is, but you can try a gluten-free flour blend as a substitute.
Q4: How do I store leftover biscuits?
A4: Keep them in an airtight container at room temperature for up to 2 days.
Q5: Can I make these vegan?
A5: Use plant-based butter and a non-dairy milk alternative to make them vegan-friendly.
Q6: Can I add sugar on top before baking?
A6: Absolutely! A sprinkle of sugar adds a nice crunch and sparkle.
Q7: How do I reheat biscuits?
A7: Warm in the oven or microwave for a few seconds to bring back softness.
Q8: Can I add shredded coconut on top?
A8: Yes! Sprinkle some on before baking for extra coconutty goodness.
Q9: Can I double the recipe?
A9: Definitely—just bake in batches or use a larger baking sheet.
Q10: What’s the best cutter size to use?
A10: A 2 to 3-inch round cutter works great for perfect bite-sized biscuits.
Conclusion
There you have it—Milky Coconut Biscuits that bring together the perfect mix of soft, sweet, and coconutty in every tender bite. They’re easy to make, irresistibly fragrant, and perfect for sharing or keeping all to yourself (no judgment here!). So go ahead, whip up a batch, and let that warm, tropical flavor brighten your day. You’re going to love every bite!
Print
Milky Coconut Biscuits
- Total Time: 25 minutes
- Yield: 18–20 biscuits 1x
- Diet: Vegetarian
Description
Soft and mildly sweet milky coconut biscuits made with coconut milk and shredded coconut, perfect for tea time or a light snack.
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
- 1/2 cup coconut milk
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- Optional: extra shredded coconut for topping
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, baking soda, and salt.
- Add softened butter, coconut milk, and vanilla extract. Mix until a soft dough forms.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Optionally sprinkle extra shredded coconut on top of each biscuit.
- Bake for 12-15 minutes or until edges are lightly golden.
- Remove from oven and cool on a wire rack before serving.
Notes
- Use fresh or canned coconut milk for best flavor.
- Adjust sugar based on sweetness of shredded coconut.
- Store in an airtight container to maintain softness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baked
- Cuisine: International
Nutrition
- Serving Size: 1 biscuit
- Calories: 110
- Sugar: 7g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg