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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!
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Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 45 minutes
Total Time 1 hour 25 minutes
Course Dessert, Snack
Cuisine Caribbean, Grenada
Servings 1 Loaf

Ingredients
  

Dough Ingredients

  • 3 cups all-purpose flour, reserve ½ cup to add if only needed
  • 4 tbsp shortening, room temperature
  • 4 tbsp margarine, 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 margarine. 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!