Desserts
Coconut Turnover (Sweetbread Style)
Ingredients
- - 300 g (2 1/2 cups) plain flour
- - 1 tsp baking powder
- - 100 g (1/2 cup) unsalted butter, cold and cubed
- - 1 egg
- - 80 ml (1/3 cup) cold water
- - 400 g (4 cups) grated fresh or desiccated coconut
- - 150 g (3/4 cup) brown sugar
- - 1/2 tsp ground cinnamon
- - 1/4 tsp grated nutmeg
- - 1 tsp vanilla extract
- - 60 ml (1/4 cup) water (for filling)
- - 1 egg, beaten, for glazing
Method
- Rub the butter into the flour and baking powder until it resembles breadcrumbs.
- Mix in the egg and cold water to form a smooth dough. Wrap and chill for 30 minutes.
- Meanwhile, combine the coconut, brown sugar, cinnamon, nutmeg, vanilla and water for the filling in a saucepan.
- Cook the filling over low heat for 8-10 minutes, stirring often, until thickened and fragrant. Cool completely.
- Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
- Roll out the pastry to about 3 mm (1/8 in) thick and cut into circles roughly 12 cm (5 in) across.
- Spoon the cooled coconut filling onto one half of each circle, fold over, and crimp the edges to seal.
- Brush with beaten egg and bake for 20-25 minutes until golden brown.
Introduction: Coconut turnovers are a beloved Bajan bakery treat: a sweet, spiced pastry pocket filled with grated coconut cooked down with sugar and spice.
Cultural Background: Coconut turnovers are a beloved Bajan bakery treat: a sweet, spiced pastry pocket filled with grated coconut cooked down with sugar and spice. Sold from bakery counters and roadside stalls across the island, they reflect Barbados’s abundant coconut palms and its long tradition of home and bakery pastry-making rooted in British-influenced baking techniques.
Tips: Make sure the coconut filling is completely cool before filling the pastry, or it will make the dough soggy. Crimp the edges firmly with a fork to prevent the filling from leaking during baking.
Variations: Add a tablespoon of raisins to the coconut filling for extra texture. Use a store-bought shortcrust pastry to save time, if preferred.
Storage: Store in an airtight container at room temperature for up to 4 days.
Reheating: Warm briefly in a low oven at 150°C (300°F) for 5 minutes to refresh the pastry.
Nutrition: Approx. 320 kcal, 4 g protein, 34 g carbohydrates, 19 g fat per turnover.
FAQs:
Q: Can I freeze coconut turnovers?
A: Yes — freeze unbaked, then bake from frozen, adding a few extra minutes.
Q: Can I use desiccated coconut instead of fresh?
A: Yes — rehydrate briefly in warm water first for the best texture.