Guyanese Salara (Red Coconut Bread)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances coconut flavor, while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often less costly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water can be used to reduce costs.

For the filling: Place a sauté pan over medium to low heat then add coconut, sugar, water if using, vanilla extract, nutmeg, cinnamon, clove, a pinch of salt and food colouring. Cook a few minutes to combine all ingredients then set aside and allow to cool.

In a small bowl, combine warm water, sugar and yeast then allow to bloom.

Next, in a large bowl or mixer combine flour, shortening, salt, sugar, egg, milk, melted butter and yeast mixture. Mix all ingredients together then turn onto a floured surface.

The dough will be soft and sticky so use the extra flour in small amounts at a time to knead and form dough. After kneading for a few minutes the dough should be soft to the touch but not sticky.

Cover dough with a damp paper towel or kitchen towel and allow to rest until dough doubles in size.

Preheat oven to 375 degrees.

Pour the risen dough onto a floured surface then give a quick knead.

Use a rolling pin to roll dough into a rectangular shape, then add coconut filling onto dough and spread evenly. Try not to cover the edges.

Roll dough into a log and make sure to seal all edges properly and tuck in the ends.

Place on a parchment lined baking sheet and allow to rest for another 15 to 20 minutes.

Make an egg wash by whisking egg white, water and cream then brush the entire top and sides of log or spray with water if optional.

Place in a 375 degrees preheated oven and bake for 25-30 minutes or until done.

Brush with glaze or butter if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens