Coconut turnovers from fresh dough

unsweetened shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: sweetened shredded coconut

Flakes can be less processed and lower in sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat adds fiber and nutrients.

Prepare the fresh dough using 2 cups of bread flour or plain flour.

Add 65 g of butter, 1 egg, 7 g of yeast, and 1 teaspoon of salt to a mixing bowl.

Pour in 1/2 cup of warm milk and mix the ingredients together.

Knead the dough for about 10 minutes until it's well combined and a little softer than bread dough.

Spray a bowl with cooking spray and place the dough inside, covering it to rise in a warm corner for about 40 minutes at 30°C.

For the filling, grate one fresh coconut and mix it with crushed cardamom seeds and 1 cup of treacle (or sugar).

Cook the coconut mixture for about 3 minutes until heated through and then let it cool.

After the dough has risen, punch it down and sprinkle a little flour on top.

Roll the dough out on a floured surface and cut it into equal parts.

Take one piece of dough, knead it briefly, and roll it into a circle using a rolling pin.

Place the coconut filling in the center of the dough circle.

Fold the dough over to cover the filling, sealing the edges with egg wash or water.

Place the filled turnovers on a baking tray and let them proof for about 10 minutes.

Optionally, shape the turnovers differently, such as in a square or other shapes.

Use leftover egg yolk mixed with a little water to egg wash the tops of the turnovers for color.

Let the turnovers proof for another 5 minutes before baking.

Bake in the oven at 150°C for about 20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens