Coconut Turnovers || A Taste of Dominica 🇩🇲

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.

Start by making the filling in a pot on low to medium heat.

Add 2 cups of finely grated coconut to the pot.

Add 1/2 cup of light brown sugar, 1 teaspoon of ginger, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg to the pot.

Add 1 cup of water and mix until combined.

Let the mixture simmer for 10 to 15 minutes, stirring occasionally to prevent sticking.

After 5 minutes, remove the cover and mix again, then add another 1/2 cup of water if needed to keep it moist.

Once cooked, stir in 1 teaspoon of vanilla extract and set aside to cool.

Prepare the dough by cutting it into four equal pieces and rolling each into a ball.

Flour the surface and roll out each ball into a circular disk about 1/4 inch thick.

Place a heaping tablespoon of the cooled filling on the bottom half of the dough circle.

Fold the dough over the filling and seal the edges with a fork.

Place the turnovers on a pan lined with wax paper and let them sit for 5 to 10 minutes.

Brush the tops with room temperature butter and sprinkle with brown sugar.

Preheat the oven to 220 degrees Celsius and bake for 25 to 30 minutes.

After baking, brush the tops with 1 tablespoon of coconut milk for added flavor and glaze.

Let the turnovers cool for 5 to 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens