Fluffy Coconut Milk Buns (using bun base baking mix)


  • 1 tsp honey 5g optional **can be replaced with 1 tsp inulin**
  • 1 1/4 cups warm of water (295ml)
  • 1 tsp active dry yeast optional
  • 140 g bun base baking mix

To add after whipping:

  • 3 tbsp acacia fiber powder (18g)
  • 1 tbsp coconut milk powder (+ about 1 tsp more for sprinkling, if desired)
  • 1 tsp coconut extract, optional (use if you want to enhance the coconut flavor)


  1. Preheat the oven to 325 degrees. Prepare a silicone hamburger bun pan by spraying with cooking spray. Whisk together the honey and warm water in the bowl of your stand mixer. Sprinkle the yeast over the honey mixture. Let stand for 3-5 minutes to allow the yeast to bloom. Add in the bun base baking mix. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 3-5 minutes until you have stiff peaks. Reduce speed to low. Add in the acacia fiber and coconut milk powder and mix on low just until combined. Divide the batter into the 8 wells of the hamburger bun pan and bake in the preheated oven for 25 minutes. Remove from the oven and allow to cool in the pans for about 5 minutes. Dust with additional coconut milk powder if desired. These buns are best served warm. Enjoy!

Recipe Notes

Per bun:
Calories: 76
Total Carbs: 3.9g
Fiber: 2.2g
Fat: 0.4g
Protein: 11.5g

**Note: I don't include the allulose carbs in the carb count because they are not absorbed by the body


Find the original recipe with all of the individualized ingredients here: