🥥 Coconut Butter Mochi
Coconut Butter Mochi is a delicious Hawaiian-inspired dessert with a beautifully golden top and a soft, chewy center. Made with sweet rice flour, creamy coconut milk, butter, and shredded coconut, every bite is rich, slightly sweet, and packed with coconut flavor.
The edges become lightly crisp and caramelized while the inside stays wonderfully moist and chewy. It’s an easy dessert for family gatherings, potlucks, holidays, or whenever you’re craving something sweet and comforting.
Golden Coconut Butter Mochi with a soft, moist, and wonderfully chewy center.
🛒 Ingredients
- 2 cups (280 g) glutinous rice flour or sweet rice flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1½ cups (360 ml) coconut milk
- ½ cup (120 ml) whole milk
- ½ cup (115 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup (80–100 g) sweetened shredded coconut
👩🍳 Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking pan, or line it with parchment paper.
In a large bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt.
In another bowl, whisk the eggs until smooth. Add the coconut milk, whole milk, melted butter, and vanilla extract. Mix until well combined.
Gradually pour the wet mixture into the dry ingredients, stirring until you have a smooth batter with no large lumps.
Fold in the shredded coconut until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 45–55 minutes, or until the top is deeply golden brown and the center is set. The edges should be slightly crisp while the inside remains soft and chewy.
Remove from the oven and allow the mochi to cool in the pan for at least 20–30 minutes. As it cools, the texture will become firmer and easier to cut.
Slice into squares and serve.
📋 Recipe Information
Prep Time: 10 minutes
Bake Time: 45–55 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 20 minutes
Servings: 9–12 squares
Oven Temperature: 350°F (175°C)
💡 Tips for the Best Coconut Butter Mochi
Use glutinous rice flour (sweet rice flour) rather than regular rice flour—the two are not interchangeable.
Full-fat coconut milk gives the mochi a richer flavor and softer texture.
For a more pronounced coconut flavor, add an extra ¼–½ cup of shredded coconut.
If you like a darker, slightly caramelized top, bake it for a few additional minutes while watching carefully so it doesn’t burn.
📦 Storage
Store leftover Coconut Butter Mochi in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4–5 days.
For the best soft and chewy texture, let refrigerated pieces return to room temperature or warm them briefly before serving.
With its golden buttery crust, chewy coconut center, and lightly crisp edges, this Coconut Butter Mochi is simple to make but incredibly satisfying. It’s especially good while still slightly warm, when the coconut and butter flavors are at their best.
