Home » Blog » Coconut Manju Recipe

Coconut Manju Recipe

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

Coconut manju is a delicious treat that is perfect for any occasion. Sweet, chewy, coconut filling wrapped in a buttery flaky crust. All your favorite flavors wrapped up in one irresistible package. You are in for a real treat.

coconut manju on a plate

Mahalo to Foodland Hawai’i for sponsoring this post. As always, thoughts and opinions are my own.

What is manju?

Manju is a type of Japanese sweet that typically consists of a filling, such as sweet red bean paste or sweet potato, encased in dough made from wheat flour, rice flour, or buckwheat flour. Manju can be steamed, fried, or baked and are often served with tea.

Here in Hawai’i, we make manju a little different than your classic Japanese confectionery. Classic manju are steamed. In Hawai’i we bake them which gives it a buttery flaky crust rather than a bread consistency.

A favorite Hawaiian style filling is coconut. The coconut filling in this recipe gives it a delightful twist. The buttery flaky crust pairs perfectly with the sweet coconut filling, making for an irresistible treat. Whether you enjoy them as a snack or dessert, coconut manju are sure to please. Give this recipe a try and enjoy!

Ingredients to make this coconut manju recipe

For the dough

  • All purpose flour. Although I never used a flour alternative here, I’d assume you could replace it if you wish      
  • Granulated sugar. Just a little to sweeten things up.                  
  • Salt. To help balance the sale.                   
  • Unsalted butter. If you only have salted butter, omit the added salt. Be sure to keep your butter cold. 
  • Milk. Or any milk alternative you choose.                   
  • Egg yolks. This adds structure, leavening, and moisture.

For the coconut filling

  • Maika’i Organic Coconut Milk. This can be found in the milk alternative aisle at your local Foodland.
  • Maika’i Flaked Coconut. Be sure to get the unsweetened one. You can find this in the baking aisle at your local Foodland.
  • Granulated sugar. If you only have sweetened coconut flakes you can omit the sugar here.

For the egg wash

  • Egg. This gives the crust its beautiful golden brown color.

(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)

coconut manju ingredients

How to make coconut manju

  1. First you’ll make the dough. Add flour, sugar, and salt to a large mixing bowl and mix to combine. Then use a dough cutter, fork, or knife to add in the butter. Try to keep the butter as cold as possible. It should look similar to wet sand.
  2. Next add the wet ingredients (milk and egg yolks) and mix to combine. A stand mixer with a paddle attachment works great hear. The dough will be sticky. Place dough in a log shape and wrap in plastic wrap. Place in the refrigerator to set for at least an hour up to overnight.
  3. While the dough is setting, make the coconut filling. Add coconut milk, shredded coconut, and sugar to a pot over medium high heat. Cook until most of the liquid has absorbed, stirring frequently. Remove from heat. Place in an airtight container and set in the refrigerator to cool
  4. Once the dough and filling have set, Preheat the oven to 350F.
  5. Now to assemble the manju. Cut the dough log into 18-24 equal pieces. Flatten each piece into a round disc keeping the center thicker and the edges thinner. Scoop about a tablespoon of the filling of choice into the center of the dough and bring the edges to the center and smooth together. Shape dough into a round ball with a slightly flattened top.
  6. Place manju on a parchment paper lined baking sheet.
  7. Now for the egg wash. hisk egg and water together. Brush the tops of the manju with the mixture. This will create a beautiful golden brown color.
  8. Bake for 25-30 minutes or until golden brown. Serve warm or at room temperature and ENJOY!
coconut manju filling

Tips for the best manju

  • Keep the butter as cold as possible. This will create a buttery flaky crust. Work in batches if you need and keep the remainder of the dough in the refrigerator while filling.
  • Allow the coconut filling to chill and set in the refrigerator. This makes it a whole lot easier to scoop and fill the manju when you are ready.
  • Flatten the edges of the dough and keep the center slightly thicker when wrapping the manju. Thinning out the edges helps prevent the bottom of the manju from being too thick when wrapping it.
  • Using an egg wash prior to baking will give the manju a gorgeous golden brown color.
coconut manju on a cooling rack

Frequently asked questions

What to serve with manju?

Manju can be eaten on it’s own, but also tastes great with a scoop of ice cream or alongside another dessert.

How to store coconut manju?

Manju can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for 5 days.

How to reheat?

Coconut manju can be reheated in the microwave or oven. Using the oven will help maintain the buttery flaky crust.

Other great dessert recipes

coconut manju cut in half
coconut manju on a plate

Coconut Manju Recipe

Relle
Coconut manju is a delicious treat that is perfect for any occasion. Sweet, chewy, coconut filling wrapped in a buttery flaky crust. All your favorite flavors wrapped up in one irresistible package. You are in for a real treat.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Additional Time 1 hr
Total Time 2 hrs
Course Desserts
Cuisine Japanese
Servings 18 -24 pieces
Calories 221 kcal

Ingredients
  

For the dough

For the coconut filling

  • 1 cup Maika’i Organic Coconut Milk
  • 1 cup Maika’i Flaked Coconut
  • ½ cup granulated sugar

For the egg wash

  • 1 egg
  • 1 tablespoon water

Instructions
 

  • For the dough: Add flour, sugar, and salt to a large mixing bowl and whisk to combine. Then add butter. Using a dough cutter or by hand, gradually incorporate butter to the flour mixture. Mix until the dough resembles crumbly sand. Try to work quickly to keep the butter as cold as possible.
  • Next add milk and egg yolks. Mix until well combined and a dough ball can be formed. Roll dough into a log and place in plastic wrap or the plastic alternative of your choice and put in the refrigerator for an hour to set.
  • For the coconut filling: Add coconut milk, shredded coconut, and sugar to a pot set over medium-high heat. Cook until most of the liquid has absorbed, stirring frequently. Remove from heat. Place in an airtight container and allow to cool and set.
  • Once the dough and filling have set, preheat the oven to 350F.
  • To assemble the manju: Cut the dough log into 18 equal pieces. Flatten each piece into a round disc keeping the center thicker and the edges thinner. Scoop about a tablespoon of the filling of choice into the center of the dough and bring the edges to the center and smooth together. Shape dough into a round ball with a slightly flattened top.
  • Place manju on a parchment paper lined baking sheet.
  • For the egg wash: whisk egg and water together. Brush the tops of the manju with the mixture.
  • Bake for 25-30 minutes or until golden brown. Serve warm or at room temperature and ENJOY!

Notes

  • Keep the butter as cold as possible. This will create a buttery flaky crust. Work in batches if you need and keep the remainder of the dough in the refrigerator while filling.
  • Allow the coconut filling to chill and set in the refrigerator. This makes it a whole lot easier to scoop and fill the manju when you are ready.
  • Flatten the edges of the dough and keep the center slightly thicker when wrapping the manju. Thinning out the edges helps prevent the bottom of the manju from being too thick when wrapping it.
  • Using an egg wash prior to baking will give the manju a gorgeous golden brown color.
  • Nutrition

    Serving: 1gCalories: 221kcalCarbohydrates: 18gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 69mgSodium: 63mgFiber: 1gSugar: 7g
    Keyword baking, coconut, coconut manju, dessert, japanese food, keeping it relle, manju, sweets, treats
    Tried this recipe?Let us know how it was!

    Tried this recipe? Tag me on social. I’d love to see and share it. Instagram
    Facebook
    Pinterest
    Tried and love this recipe? Please give it a rating.
    Pin for later.

    coconut manju

    By on September 30th, 2022

    About Relle

    Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

    I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

    More posts by this author.

    4 thoughts on “Coconut Manju Recipe”

    1. Beautiful Relle! Thank you!
      Would you be able to do a pineapple version?
      I have a beautiful Samoan friend whose Auntie made him pineapple hand pies when he was young and I think he would love a pineapple version of these! Mahalo! ❤️🙏🏼
      PS: glad to hear you got your dishwasher fixed! 🤗

      Reply
    2. Oh my goodness, these look and sound so Ono. I love the ones filled with the red bean paste. I will have to give these a try. I love just about anything coconut. Thanks for the recipe.
      Have a wonderful day.

      Reply

    Leave a Comment

    Recipe Rating