Chungute de Pascua: Venezuelan Easter Coconut Rolls
Chungute Rolls
Soft, sweet coconut-filled rolls traditionally made for Easter in Venezuela.
Nutrition (per serving)
Chungute de Pascua are tender, slightly sweet rolls filled with a gooey coconut center — a comforting Venezuelan treat often shared at Easter. The dough is enriched with butter and egg for a soft crumb, while the filling combines shredded coconut, condensed milk and a whisper of cinnamon for nostalgic, sunny flavors.
This recipe walks you through an approachable homemade version that’s perfect for holiday brunch or sharing with friends. Make the dough the night before if you like, or follow the hands-on schedule below for warm, freshly baked rolls the same day.
Ingredients
- Active dry yeast:2 1/4 tsp
- Warm whole milk:1 cup
- Granulated sugar:1/4 cup
- Unsalted butter, softened:4 tbsp
- Large egg:1 piece
- Salt:1 tsp
- All-purpose flour:4 cups
- Shredded sweetened coconut:2 cups
- Sweetened condensed milk:1/2 cup
- Ground cinnamon:1/2 tsp
- Vanilla extract:1 tsp
- Egg (for egg wash):1 piece
- Milk (for egg wash):1 tbsp
- Melted butter (for brushing):2 tbsp
- Powdered sugar (optional, for dusting):2 tbsp
Instructions
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Warm the milk to about 105–110°F (warm to the touch) and stir in the yeast and 1 tbsp of the sugar. Let sit 5–8 minutes until foamy.
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In a large bowl combine the yeast mixture, remaining sugar, softened butter, egg, salt and vanilla. Gradually add the flour and mix until a soft dough forms.
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Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes.
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While the dough rises, mix the shredded coconut, sweetened condensed milk and cinnamon in a bowl until well combined and sticky. Taste and add a touch more condensed milk if you prefer a wetter filling.
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Punch down the dough and divide into 8 equal pieces. Roll each piece into a 6-inch oval, spoon about 2–3 tbsp of the coconut filling onto the center, and fold or roll to enclose the filling, sealing seams tightly.
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Place the filled rolls seam-side down on a parchment-lined baking sheet, leaving space between them. Cover loosely and let rise 20–30 minutes until puffy.
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Preheat the oven to 350°F. Whisk the egg and milk for the egg wash and gently brush each roll. Bake 18–22 minutes until golden brown.
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Remove from the oven and immediately brush with melted butter. Cool slightly, then dust with powdered sugar if desired and serve warm or at room temperature.
Tips & Notes
- For extra richness, replace 2 tbsp of the milk with cream in the dough.
- If your filling is too wet, fold in a little more shredded coconut; too dry, add a teaspoon of condensed milk at a time.
- These rolls freeze well: wrap individually and freeze up to 1 month, then reheat at 300°F until warmed through.
