Coconut Turnover — Print Recipe

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

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.