1. Prepare the Dough

1. In a large bowl, combine the flour, sugar, yeast, and salt.
2. Add the eggs, warm milk, and vanilla extract. Mix until a dough forms.
3. Gradually knead in the softened butter until the dough becomes smooth and elastic (about 10–12 minutes).
4. Place the dough in a lightly greased bowl, cover, and let it rise for 1½–2 hours, or until doubled in size.

2. Make the Coconut Cream Filling

1. Whisk together the coconut milk, heavy cream, sugar, cornstarch, and egg yolks in a saucepan.
2. Cook over medium heat, stirring constantly, until thickened.
3. Remove from the heat and stir in the butter, vanilla extract, and shredded coconut.
4. Cover the surface with plastic wrap and refrigerate until completely chilled.

3. Shape the Buns

1. Punch down the risen dough and divide it into 10 equal portions.
2. Shape each into a ball and place on a parchment-lined baking sheet.
3. Cover and let rise for another 45–60 minutes.

4. Bake

1. Preheat the oven to 350°F (175°C).
2. Brush the buns with the egg wash.
3. Bake for 18–22 minutes, or until golden brown.
4. Transfer to a wire rack and let cool completely.

5. Fill the Buns

1. Transfer the chilled coconut cream to a piping bag fitted with a round tip.
2. Make a small hole in the side or bottom of each bun.
3. Pipe the coconut cream into the center until the bun feels full.

6. Garnish and Serve

• Dust with powdered sugar.
• Sprinkle with toasted shredded coconut, if desired.
• Serve fresh or slightly chilled.