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.