Coconut Turnover

Name: Coconut Turnover
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Grenadian
Ingredients: 2 cups flour; 120g cold butter, cubed; 4 tbsp ice water; Pinch of salt; 2 cups freshly grated coconut; 0.5 cup brown sugar; 1 tsp freshly grated nutmeg; 1 tsp cinnamon; 1 tsp vanilla extract; 2 tbsp water; 1 egg for egg wash

Coconut Turnover (KO-ko-nut TURN-oh-ver)

Coconut-Filled Pastry

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 312 kcal

Flaky pastry turnovers filled with a sweet, spiced coconut and nutmeg filling, baked until golden, a beloved Grenadian bakery staple.

Nutrition & Info

Protein 4.0g

Carbs 38.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

rolling pin baking sheet mixing bowl oven

Presentation Guide

Vessel: bakery tray or plate

Garnishes: powdered sugar dusting

Accompaniments: cocoa tea, coffee

Ingredients

2 cups flour
120g cold butter, cubed
4 tbsp ice water
Pinch of salt
2 cups freshly grated coconut
0.5 cup brown sugar
1 tsp freshly grated nutmeg
1 tsp cinnamon
1 tsp vanilla extract
2 tbsp water
1 egg for egg wash

Instructions

1
Make pastry: rub cold butter into flour and salt until mixture resembles breadcrumbs. Add ice water and bring together into a dough. Chill thirty minutes.
2
Make filling: cook grated coconut with brown sugar, nutmeg, cinnamon, vanilla, and water until the sugar dissolves and the mixture is sticky.
3
Roll out pastry on a floured surface and cut into rounds about twelve centimetres in diameter.
4
Place a tablespoon of coconut filling on one half of each round.
5
Fold over, press edges with a fork to seal, and brush with beaten egg.
6
Bake at 190 degrees Celsius for twenty to twenty-five minutes until golden brown. Cool on a wire rack.

💡

Did You Know?

Every Grenadian bakery has its own closely guarded turnover recipe, and locals fiercely debate which shop makes the best coconut turnover on the island.

Chef's Notes

Equipment Tips

rolling pin
baking sheet
mixing bowl
oven

Garnishing

powdered sugar dusting

Accompaniments

cocoa tea, coffee

The Story Behind Coconut Turnover

Coconut turnovers represent the fusion of British baking traditions with Caribbean ingredients. The pastry technique came from colonial-era British bakers, while the filling draws on the abundant coconut palms that line Grenada's beaches. The addition of freshly grated nutmeg ties the turnover to Grenadian identity. These pastries are found in every bakery on the island and are a standard accompaniment to afternoon tea or cocoa tea.

🕐 Traditionally enjoyed afternoon snack or tea time 📜 Origins: British-Caribbean bakery fusion

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