An Ode To The Coconut The Coconut Turnover Recipes
AN ODE TO THE COCONUT: THE COCONUT TURNOVER
Oh, 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!
Provided by Arianne Pollonais Dyer
Categories Caribbean
Time 30m
Number Of Ingredients 21
Steps:
- 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!
Nutrition Facts :
COCONUT TURNOVERS
These coconut turnovers are divine. When you eat one, you bite into flaky layers of buttery pastry. It's filled with a moist, sweet, caramelized coconut center. The turnovers have a tropical flare to them and would be delicious for breakfast, dessert or a sweet treat. No one will ever need to know how simple they are to prepare.
Provided by Lisa Cancilla
Categories Other Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Caramelize coconut and liquid sugar in pan. Cook about halfway before filling pastry sheets (about 3-5 minutes). Do not over cook (you want the color to slightly change but not brown; the coconut should be sticky). Make sure the coconut is still wet and does not dry out.
- 2. Unroll the thawed pastry sheets onto a lightly floured surface, one at a time, and gently flatten creases with a rolling pin.
- 3. With a knife or a pizza cutter, cut the dough into 4 even squares. You should have 4 per sheet of dough.
- 4. Place 2 Tbsp of coconut mixture into the center of each square.
- 5. Seal on one side with some water.
- 6. Then fold in half to form a triangle and crimp the edges with a fork to close.
- 7. Brush the top of the turnover with the egg wash.
- 8. Bake in a 350 degree oven for 25-30 minutes, until golden brown.
- 9. To make the glaze, combine 1 cup of powdered sugar and 2-3 Tbsp of milk in a bowl, adding the milk 1 Tbsp at a time until you have reached the thickness you want.
- 10. Once the turnovers completely cool, drizzle the glaze over them.
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