AuthorArianne Pollonais DyerYields1 ServingCategoryCaribbeanOh, coconut! What love and affection we Caribbean people have for you. For generations, we have used it in its entirety, such as the hydrating water and jelly for cooking, as a moisturizer, the shells for bowls and decorative pieces, the husks to start fires and hold the heat very much like a lump of coal would, the milk for all sorts of homemade yummies, and the grated flesh for numerous desserts.
This particular dessert, the coconut turnover, is found in every bakery. I was first introduced to the turnover by my grandfather who loved them! It's traditionally in a sweet bread dough with grated coconut filling aromatized with an assortment of essences. The treat is believed to be a fusion of pastries brought to Trinidad and Tobago through colonization by the Europeans, who were fond of their pastries. It is also believed to be a descendant of the ‘coconut pie,’ a dish that originates from our African slave heritage. Not only is it close to the heart of the people in Trinidad and Tobago, but it is also very much so in the hearts of many across the Caribbean.
But enough chatter for now - check out the recipe below. Your family and friends will not be disappointed!
Ingredients
Directions
Combine the first 4 ingredients.
Set aside in a warm place for about 10-15 minutes.
Sift flour, turmeric or saffron, and salt in a large bowl and fold in the margarine or butter.
Add sugar, vanilla essence, cinnamon to the yeast mixture.
Add the eggs to the yeast mixture, beating well after each addition.
Add sultanas and currants to the yeast mixture.
Pour yeast mixture into the flour mixture.
Combine to create a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl and turn over to grease the top.
Let rise under a kitchen towel for 30 minutes.
Turn out and roll into tennis size balls.
With a rolling pin stretch each tennis size dough ball into sheets as large as you like.
Fill with coconut mixture and roll into logs.
For the glaze, dissolve the coconut sugar with hot water.
Brush with glaze and sprinkle with coconut sugar.
Bake till golden and enjoy!
Ingredients
Directions
Combine the first 4 ingredients.
Set aside in a warm place for about 10-15 minutes.
Sift flour, turmeric or saffron, and salt in a large bowl and fold in the margarine or butter.
Add sugar, vanilla essence, cinnamon to the yeast mixture.
Add the eggs to the yeast mixture, beating well after each addition.
Add sultanas and currants to the yeast mixture.
Pour yeast mixture into the flour mixture.
Combine to create a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl and turn over to grease the top.
Let rise under a kitchen towel for 30 minutes.
Turn out and roll into tennis size balls.
With a rolling pin stretch each tennis size dough ball into sheets as large as you like.
Fill with coconut mixture and roll into logs.
For the glaze, dissolve the coconut sugar with hot water.
Brush with glaze and sprinkle with coconut sugar.
Bake till golden and enjoy!
