Copycat King's Hawaiian Ube Coconut Sweet Rolls Recipe (We Tried It)
🥥💜 After these sold out twice in under two minutes online, we finally got our hands on King's Hawaiian Ube Coconut Sweet Rolls—and the hype is 100% real! We tried them straight out of the package and warmed in the oven (oven wins). The ube gives them this gorgeous purple color and subtle sweet, nutty flavor that's not artificial at all. The coconut adds tropical richness without overpowering. Compared to their classic rolls, these are even softer and fluffier. We tested them for slider buns and breakfast French toast—both worked perfectly. Worth hunting down!
Ingredients
Main ingredients
- bread flour 1 cup
- all-purpose flour 1 cup
- ube powder 2 tbsp
- coconut milk (full-fat, canned) 0.5 cup
- pineapple juice 0.25 cup
- unsalted butter (softened) 4 tbsp
- granulated sugar 0.25 cup
- honey 2 tbsp
- large eggs 2 egg
- instant yeast 2.25 tsp
Seasonings/Sauce
- fine sea salt 0.75 tsp
- vanilla extract 1 tsp
- unsalted butter (for topping) 2 tbsp
- honey (for glaze) 1 tbsp
- shredded coconut (unsweetened, for topping) 2 tbsp
Nutrition summary
Carbohydrates
23 g
71%
Protein
3 g
9%
Fat
3.5 g
20%
Cooking steps
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1
Combine bread flour, all-purpose flour, ube powder, and instant yeast in a large bowl. Stir well to disperse the yeast evenly—this ensures an even rise.
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2
In a saucepan, gently warm the coconut milk, pineapple juice, and butter until the butter is melted and the mixture is just warm (not hot, about 105–110°F). Add sugar, honey, vanilla extract, and salt; whisk to dissolve.
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3
Add warm liquid mix and eggs to your flour mixture. Mix until a shaggy dough forms, then knead by hand or dough hook for 8–10 minutes until dough is very smooth, supple, and slightly tacky (it should stretch easily and bounce back when poked).
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4
Place dough in a lightly greased bowl, cover, and let rise at room temperature for 60–90 minutes, until doubled. (Pro tip: Pineapple juice enzymes help tenderness—classic King's Hawaiian secret!)
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5
Punch down dough; divide into 10 equal pieces. Roll each into a smooth ball. Arrange close together in a greased 8" square pan for classic pull-apart sides. Cover and proof 45–60 minutes, until puffy.
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6
Preheat oven to 350°F (175°C). Brush tops gently with melted butter and honey blended together. Sprinkle optional shredded coconut for extra coconut punch.
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7
Bake 20–24 minutes, until rolls are puffed and the tops are deeply golden. (The center should read at least 190°F on a thermometer.) Cool in pan 10 minutes before serving. Enjoy warm for ultimate softness!
Personalized Q&A
Q. Does this copycat really taste like the original King's Hawaiian Ube Coconut Sweet Rolls?
Yes! This recipe mimics the lush, fluffy texture, natural sweetness, and balanced ube and coconut flavors of the original King's Hawaiian Ube Coconut Sweet Rolls. The combination of real coconut milk, pineapple juice, and ube powder closely matches their signature aroma, gorgeous color, and rich, pillowy crumb.
Q. My rolls aren't coming out as soft and fluffy—what could be going wrong?
The classic King's Hawaiian softness comes from proper kneading and letting the dough proof until doubled, which develops gluten and traps moisture. Make sure your liquid mix isn't too hot (which can kill yeast) and knead until the dough is truly smooth and elastic. Baking with rolls touching each other in the pan also keeps them pillowy soft!
Q. Can I use orange juice instead of pineapple juice?
Orange juice can be used as a substitute, but pineapple juice has special enzymes that help tenderize the dough and add that signature Hawaiian sweet bread nuance. If using orange juice, your rolls will still be delicious but might have a slightly different texture and flavor.
Q. How many calories are in each Ube Coconut Sweet Roll?
Each roll contains approximately 130 calories, with around 23 grams of carbohydrates, 3 grams of protein, and 3.5 grams of fat per serving.
Q. Can I make the dough ahead and refrigerate overnight?
Absolutely! After the first rise, punch down the dough, cover, and refrigerate overnight. The next day, shape, proof, and bake as directed. Cold proofing deepens the Hawaiian-style flavor and can yield even softer rolls.
