BAJAN COCONUT TURNOVERS Recipe demonstration

unsweetened shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: sweetened shredded coconut

Unsweetened coconut flakes reduce sugar content while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

Add coconut, water, sugar, cinnamon, and ginger to a pot.

Cook on medium for about 10 to 15 minutes until most of the water has evaporated.

Turn off the heat and add vanilla extract and almond extract.

Transfer the mixture to a bowl and set aside to cool.

Add vinegar to milk and set aside.

Add yeast to warm water and set aside to prove.

In a large bowl, cream butter and sugar together.

Add an egg and mix well.

After yeast has proved, add the yeast mixture and milk mixture to the bowl and mix well.

In another bowl, combine flour, salt, and baking powder.

Add 1/3 of the flour mixture to the liquid mixture and combine.

Add the second third of the flour mixture and switch to a sturdy spoon if necessary.

Knead the dough on a floured surface with the remaining flour mixture.

Knead for about 10 minutes until the dough is soft and supple.

Divide the dough into 16 equal pieces and form balls.

Roll each ball into a rectangular shape (about 6x3 inches).

Spread dough with coconut filling, roll into a log, and pinch the seam.

Place logs on a baking tray close together and cover with a tea towel.

Allow to rise for 1 hour.

Brush with butter or milk before baking.

Bake for 25 minutes at 350°F (180°C) until golden brown.

Brush with butter and simple syrup after baking for gloss.

Garnish with toasted coconut before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens