Coconut Turnovers

Name: Coconut Turnovers
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 12 servings
Cuisine: Barbadian
Ingredients: 2 cups all-purpose flour; 120g cold butter, cubed; 4 tbsp ice water; 1 cup grated fresh coconut; Half cup brown sugar; 1 tsp cinnamon; Half tsp nutmeg; 1 tsp almond essence; 1 egg for egg wash; Pinch of salt

Coconut Turnovers (KO-ko-nut TURN-oh-verz)

Sweet Coconut Pastry Pockets

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 266 kcal

Flaky pastry pockets filled with a sweet mixture of grated coconut, brown sugar, cinnamon, and almond essence, baked until golden.

Nutrition & Info

Protein 3.0g

Carbs 32.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

baking sheet rolling pin mixing bowl pastry cutter

Presentation Guide

Vessel: baking rack or plate

Garnishes: sugar dusting

Accompaniments: tea, coffee

Ingredients

2 cups all-purpose flour
120g cold butter, cubed
4 tbsp ice water
1 cup grated fresh coconut
Half cup brown sugar
1 tsp cinnamon
Half tsp nutmeg
1 tsp almond essence
1 egg for egg wash
Pinch of salt

Instructions

1
Make pastry by rubbing cold butter into flour and salt until it resembles breadcrumbs. Add ice water to form a dough.
2
Wrap dough in plastic and refrigerate for thirty minutes.
3
Mix grated coconut, brown sugar, cinnamon, nutmeg, and almond essence for the filling.
4
Roll out pastry and cut into circles. Place a spoonful of filling on each circle.
5
Fold pastry over to form half-moons. Press edges with a fork to seal well.
6
Brush with egg wash and bake at 190C for twenty minutes until golden brown.

💡

Did You Know?

Coconut turnovers are a fixture at every Bajan bakery and are often the first pastry to sell out each morning.

Chef's Notes

Equipment Tips

baking sheet
rolling pin
mixing bowl
pastry cutter

Garnishing

sugar dusting

Accompaniments

tea, coffee

The Story Behind Coconut Turnovers

Coconut turnovers represent the sweet intersection of British pastry-making and Caribbean coconut abundance. British settlers brought their turnover-making techniques to Barbados, and local bakers filled them with the island plentiful coconuts instead of traditional apple or meat fillings. These golden half-moon pastries became a beloved bakery staple, enjoyed with morning tea or as an afternoon snack by Bajans of all ages.

🕐 Traditionally enjoyed tea time and bakery snack 📜 Origins: British-Barbadian baking

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