Coconut slice/Red belly/Salara: St Vincent/Caribbean

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream reduces sugar while maintaining richness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

Add 1 cup of warm water to a bowl and mix in 2 teaspoons of sugar and 2 teaspoons of yeast. Let it sit for 5 minutes.

Add 1/4 cup of vegetable oil to the yeast mixture.

In a separate bowl, combine 2 cups of flour and 1/2 teaspoon of salt. Mix well.

Add the flour mixture to the yeast mixture and mix with your hands until it forms a soft dough.

Knead the dough until smooth, then cover with plastic wrap and let it rise for 1 hour.

For the filling, heat a pan on medium heat and add 1.5 cups of grated coconut and 1/2 cup of white sugar. Stir until the sugar dissolves.

Add spices: cinnamon, grated ginger, and nutmeg to the coconut mixture and mix well.

Add 3 drops of red gel food coloring to the coconut mixture and stir. Remove from heat and add 1 teaspoon of vanilla extract. Mix and let cool.

After the dough has risen, knead it again and roll it out into a rectangle.

Spread butter over the rolled-out dough, then add the coconut filling around the edges.

Roll the dough from the longer end, tucking in the edges as you go, and place it on a baking sheet.

Cover the rolled dough with cling wrap and let it rise for 30 minutes.

After 30 minutes, give the dough an egg wash (or use butter or sugar water).

Preheat the oven to 375°F (190°C) and bake for 25 to 30 minutes until golden brown.

Once baked, remove from the oven and brush with butter to keep it moist.

Let the coconut slice cool before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens