Coconut Salara

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk is lower in calories, while water with coconut extract mimics flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is often cheaper.

desiccated coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: fresh coconut

Unsweetened shredded coconut is a healthier alternative, and fresh coconut can be less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index, while granulated sugar is more affordable.

Add 4 cups of grated coconut, 1 cup of granulated sugar, 1/2 teaspoon of ground cloves, 1 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract to a large nonstick pot on medium heat.

Mix together well until all ingredients are fully combined.

Add 2 teaspoons of red food coloring, using gel food coloring for best results, and mix until the coconut is completely covered.

Continue to cook the coconut mixture for about 5 minutes to combine flavors.

In a small pot, combine 1 cup of water and 1/2 cup of sugar on high heat, stirring until the sugar dissolves, then bring to a boil until the liquid reduces to about half. Set aside to cool.

In a large mixing bowl, add 3 cups of flour, 1 tablespoon of instant or rapid rising yeast, and 1/2 teaspoon of salt, and mix well.

Rub 1/4 cup of coconut oil into the flour until fully combined.

Make a well in the center of the dry ingredients and add 1/2 cup of coconut milk mixed with 1 cup of warm water.

Using a whisk, combine the liquid with some of the dry ingredients to make a smooth batter, then fold in the remaining flour with your hands to form a sticky dough.

Add 1/2 cup of flour and knead until all flour is combined to form a smooth ball, which should take no more than 10 minutes.

Place the dough in a greased bowl and cover with a kitchen towel or damp paper towel, letting it rise until doubled in size (about 45 minutes to 1 hour).

Once doubled, turn the dough onto a floured surface and knead for about 5 minutes.

Cut the dough into two equal pieces and lightly knead each piece to smooth the edges.

On a floured surface, roll each piece of dough out until about 1/4 inch thick, trying to form a square.

Brush the edges of the rolled-out dough with room-temperature water to help seal the ends during baking.

Cover the rolled-out dough with half of the red coconut filling, leaving about an inch of space around the edges.

Roll the dough into a tight log, tucking in the edges at the end.

Place the log onto a greased baking sheet, edge side down, and gently press the top.

Brush the Solara with a beaten egg yolk for color (or skip for a vegan option by brushing with water).

Bake the Solara at 350°F for 25 minutes.

Remove from the oven and immediately brush with the sugar syrup made earlier, then let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens