Coconut Turnover
These golden-baked rolls are filled with sweet, spiced coconut and swirled to perfection. The bread is soft, tender, and infused with island flavor — every slice delivers a warm, nostalgic bite of Grenadian tradition.Perfect with a cup of tea, as a breakfast treat, or anytime you’re craving something sweet and satisfying.Warning: One slice is rarely enough — don’t say we didn’t warn you!
Ingredients
Dough Ingredients
- 2 ½ cups all-purpose flour, reserve ½ cup to add if only needed
- 4 tbsp shortening, room temperature
- 4 tbsp unsalted butter, room temperature
- ¼ tsp salt, if using sea salt, reduce to ⅛ tsp
- 1 cup lukewarm milk
- 2 tbsp sugar
- 1 packet (2 ¼tsp) active dry yeast
- 1 egg or 3tbsp milk for egg/milk wash before baking
Coconut Filling Ingredients
- 3 cups grated or shredded coconut, fresh or unsweetened dried
- 1/3 cup sugar
- 1/2 tsp nutmeg freshly grated
- 1 tsp almond essence, optional vanilla essence
- 1/2 tsp ground cinnamon
- 1 bay leaf
- 2 tbsp water
- 1 tbsp red food coloring gel for that signature vibrant swirl
- Optional: Pinch of ground clove for extra depth
Instructions
Prepare the Dough
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add flour, shortening, and butter. Mix until crumbly and well combined.
- Add the yeast and salt, stir.
- In a small cup, dissolve sugar in lukewarm milk. Add to flour mixture.
- Tip: Make sure the milk is lukewarm—not hot or cold.Too hot (above 110°F) can kill the yeast.Too cold can prevent the dough from rising. Aim for warm to the touch but not hot.
- Knead dough until smooth and elastic—about 6–8 minutes by hand, or 4–5 minutes on medium-low speed with a stand mixer and dough hook.
- Lightly oil the mixing bowl, place dough inside, and cover with a clean kitchen towel.
- Set in a warm place to rise for 45 minutes, or until doubled in size.
Make the Filling
- Preheat oven to 350°F (175°C).
- While dough is rising, heat a saucepan over low heat.
- Add bay leaf and shredded coconut. Let it toast gently for 1 minute to release natural oils.
- Add sugar and stir until fully melted.
- Stir in nutmeg, cinnamon, almond (or vanilla) essence, and food coloring.
- Add 2 tbsp water and stir until the mixture is moist and evenly combined.
- Remove from heat, discard the bay leaf, and let cool completely.
Assemble the Roll
- Once dough has doubled, punch down to release air. Knead gently for 30 seconds.
- Roll out on a lightly floured surface to about ⅛ inch thick.
- Tip: No rolling pin? A clean wine bottle works in a pinch!
- Spread coconut filling evenly across the dough, leaving edges clear to help seal.
- Roll dough into a tight log and pinch the seam closed. Tuck and seal the ends.
- Place seam-side down on the prepared baking sheet.
Bake
- Brush the top with egg wash or milk for a golden finish.
- Bake for 30–35 minutes, or until golden brown.
- Cool completely before slicing diagonally.
- Serve and enjoy a taste of the islands!
