Here is another dessert that is quite popular in Trinidad and Tobago. Coconut turnover is a delightful dessert that is quite popular in Trinidad and Tobago. This dessert is a sweet treat that is made with a crispy, flaky pastry filled with a deliciously creamy coconut filling. The pastry is made with flour, butter, and water, which is then rolled out into thin sheets and filled with the coconut filling.
The filling is made by mixing shredded coconut, sugar, cinnamon, and vanilla extract. Once the pastry and filling are prepared, the turnovers are baked to a golden brown perfection. The coconut turnover is a staple dessert in Trinidad and Tobago, and it is often enjoyed as a snack or dessert. It is a favorite among locals and tourists alike. The pastry is light and flaky, while the coconut filling is creamy and sweet. The combination of flavors and textures is simply irresistible.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Course: Desserts
Cuisine: European
Servings: 6
Calories: 379kcal
Ingredients
- TURNOVER SHELL:
- 1 egg beaten (to brush over pastry)
- 5 tbsp. cold water
- 1 tbsp. sugar
- 1 tsp. salt
- 2/3 cup shortening
- 2 cups flour
- COCONUT FILLING:
- 1/2 cup sugar
- 1 tsp. vanilla essence
- 3/4 cup flaked coconut
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. liquid red food colouring
Instructions
- Dissolve the sugar and salt in water in a bowl.
- In another bowl, mix the shortening and flour until it looks granular in appearance. Make a well in the center and pour in the liquid. Form the dough by hand-mixing, but do not knead. Next, seal the dough in a plastic wrap and refrigerate it for at least 15 minutes.
- Combine coconut, cinnamon, nutmeg and sugar well. Mix in the red food colouring. Pour about two tablespoons full of filling into unbaked turnover shell. Fold over and seal the edges.
- Place the turnovers on a greased baking sheet, brush with egg and bake in a 350 degrees F oven for 40 minutes or until a knife inserted just off center comes out clean. Serve cool.
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Recipe © Simply Trini Cooking. All rights reserved.
Coconut Turnover
Ingredients
- TURNOVER SHELL:
- 1 egg beaten (to brush over pastry)
- 5 tbsp. cold water
- 1 tbsp. sugar
- 1 tsp. salt
- 2/3 cup shortening
- 2 cups flour
- COCONUT FILLING:
- 1/2 cup sugar
- 1 tsp. vanilla essence
- 3/4 cup flaked coconut
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. liquid red food colouring
Instructions
- Dissolve the sugar and salt in water in a bowl.
- In another bowl, mix the shortening and flour until it looks granular in appearance. Make a well in the center and pour in the liquid. Form the dough by hand-mixing, but do not knead. Next, seal the dough in a plastic wrap and refrigerate it for at least 15 minutes.
- Combine coconut, cinnamon, nutmeg and sugar well. Mix in the red food colouring. Pour about two tablespoons full of filling into unbaked turnover shell. Fold over and seal the edges.
- Place the turnovers on a greased baking sheet, brush with egg and bake in a 350 degrees F oven for 40 minutes or until a knife inserted just off center comes out clean. Serve cool.
