Coconut Turnover
A soft, fluffy yeasted coconut roll filled with a sweet, warmly spiced coconut filling and baked until golden—bringing the comforting flavors of a Grenadian bakery straight to your kitchen.
Ingredients
Dough
- 3 cups 360g all-purpose flour, plus up to ½ cup (60g) if needed while kneading
- 4 tbsp 56g shortening, room temperature
- 4 tbsp 56g butter, room temperature
- ¼ tsp salt or ⅛ tsp if using sea salt
- 1 cup 240ml lukewarm milk (105–110°F / 40–43°C)
- 2 tbsp 25g granulated sugar
- 2¼ tsp 7g / 1 packet active dry yeast
Coconut Filling
- 3 cups grated fresh coconut or unsweetened shredded coconut
- ⅓ cup 67g granulated sugar
- ½ tsp freshly grated nutmeg
- ½ tsp ground cinnamon
- 1 tsp almond essence or vanilla essence
- 1 bay leaf
- 2 tbsp water
- 1 tbsp red gel food coloring
- ⅛ tsp ground clove optional
For Brushing
- 1 egg beaten
- Or
- 3 tbsp milk
Instructions
Activate the Yeast
- In a measuring cup or small bowl, combine the lukewarm milk and sugar. Stir until the sugar dissolves.
- Sprinkle the active dry yeast over the milk and let it sit for 5–10 minutes, or until foamy.
Temperature Tip: The milk should feel warm to the touch (about 105–110°F / 40–43°C). Milk that’s too hot can kill the yeast, while milk that’s too cool may slow the rise.
Prepare the Dough
- In a large mixing bowl, combine: flour, shortening, margarine, and salt
- Rub the fats into the flour until the mixture resembles coarse crumbs.
- Pour in the activated yeast mixture and mix until a shaggy dough forms.
Knead
- Turn the dough onto a lightly floured surface.
- Knead for: 6–8 minutes by hand, or 4–5 minutes using a stand mixer with a dough hook
- The dough needs to become smooth, soft, and elastic.
- If the dough feels too sticky, add the reserved flour 1 tablespoon at a time, using only what you need.
First Rise
- Lightly grease a bowl.
- Place the dough inside, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 45 minutes, or until doubled in size.
- About 15–20 minutes before the dough has finished rising, preheat your oven to 350°F (175°C).
Prepare the Coconut Filling
- While the dough rises, place a saucepan over low heat.
- Add the bay leaf and coconut, stirring for about 1 minute to lightly toast the coconut and release its natural oils.
- Stir in: sugar, nutmeg, cinnamon, almond essence (or vanilla essence), food coloring, water, ground clove (if using)
- Cook over low heat, stirring frequently, until the filling is evenly combined and lightly moistened.
- Remove from the heat.
- Discard the bay leaf and allow the filling to cool completely before assembling.
Assemble the Turnover
- Punch down the risen dough to release the air and knead gently for about 30 seconds.
- On a lightly floured surface, roll the dough into a rectangle about ⅛ inch (3 mm) thick.
- Spread the cooled coconut filling evenly over the dough, leaving a small border around the edges.
- Starting from the long side, roll the dough tightly into a log.
- Pinch the seam closed and tuck the ends underneath.
- Transfer the turnover to a parchment-lined baking sheet, placing it seam-side down.
Bake
- Brush the top with the beaten egg or milk.
- Bake for 30–35 minutes, or until the turnover is beautifully golden brown.
Cool
- Allow the turnover to cool on the baking sheet for 10 minutes.
- Transfer to a wire rack and cool completely before slicing diagonally.
- Serve and enjoy.
Notes
Pairs Well With
- A cup of tea
- Coffee
- Hot chocolate
- Cocoa tea
- A cold glass of milk
Chrissy’s Baking Notes
- Use lukewarm milk. Aim for 105–110°F (40–43°C). Milk that’s too hot can kill the yeast, while milk that’s too cool can slow the rise.
- Cool the filling completely before spreading it onto the dough. Warm filling can soften the dough and make rolling more difficult.
- Roll tightly, but not too tightly. This helps create beautiful swirls without squeezing out the filling.
- Don’t overfill. Leaving a small border around the edges makes sealing much easier and helps prevent the filling from leaking during baking.
- Use only as much extra flour as needed. A slightly soft dough will produce a lighter, fluffier turnover.
- For a softer crust, brush the warm turnover lightly with melted butter after baking.
Ingredient Alternatives
Looking to make a swap? Here are a few common ingredient alternatives that can work if needed. Since I haven’t personally tested every substitution, they may slightly change the flavor or texture of the final bake.- Milk: Unsweetened oat milk or soy milk can be used instead of dairy milk.
- Margarine: Vegan margarine or plant-based butter may be substituted.
- Shortening: Replace with an equal amount of unsalted butter for a richer flavor.
- Egg Wash: Brush with plant-based milk or melted vegan butter for a dairy-free or vegan-friendly finish.
- Almond Essence: Substitute with 1 ½ teaspoon of vanilla essence if preferred or for a nut-free option.
- Fresh Coconut: Unsweetened shredded coconut can be used instead. Add an extra 1–2 tablespoons of water while cooking the filling if it seems dry.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store for up to 1 week. Warm slices slightly before serving for the best texture.
- Freezer: Wrap individual slices well and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before reheating.
Chrissy’s Baker’s Tip
If you don’t have a rolling pin, a clean glass bottle works just as well for rolling out the dough. Sometimes the best baking tools are already in your kitchen!Discover more from The Sweet Life with Chrissy
Subscribe to get the latest posts sent to your email.
