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Coconut Turnover

Here is another dessert that is quite popular in Trinidad and Tobago.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Desserts
Cuisine: European
Servings: 6
Calories: 379kcal
Author: Felix


  • 1 egg beaten (to brush over pastry)
  • 5 tbsp. cold water
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 2/3 cup shortening
  • 2 cups flour
  • 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


  • 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.