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Coconut Turnovers

Name: Coconut Turnovers
Total time: 90 min
Yield: Serves 8
Cuisine: Barbados
Ingredients: 300g Bread flour; 5g Dry yeast; 180ml Milk; 40g Butter; 150g Sugar; A pinch Salt; 150g Shredded Coconut; 1 tsp Cinnamon powder; A pinch Nutmeg; A pinch Vanilla Extract; 150ml Water; 1 Egg

Dessert

⏱ 90 min

👥 Serves 8

Difficulty ⭐⭐

Spiced sweetened coconut wrapped in dough and baked — a Barbadian bakery staple.

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📖 The Story Behind This Dish

Turnovers are baked treats found in every Barbadian bakery: a reddish filling of grated coconut sweetened with sugar, cinnamon, nutmeg, and almond essence is wrapped in soft bread dough in half-moons and baked. They're loved as an after-school treat or a snack on a work break.

🌆 Where it's eaten: In the glass case of a Barbadian town bakery, half-moon turnovers are lined up, revealing red coconut filling when broken open.

🥕 Ingredients (serves 8)

Bread flour 300g
Dry yeast 5g
Milk 180ml
Butter 40g
Sugar 150g
Salt A pinch
Shredded Coconut 150g
Cinnamon powder 1 tsp
Nutmeg A pinch
Vanilla Extract A pinch
Water 150ml
Egg 1

👩‍🍳 Instructions

Knead the bread flour, yeast, 30g sugar, salt, warm milk, and butter and let rise 1 hour.
Simmer the coconut, remaining sugar, water, cinnamon, nutmeg, and vanilla in a pot until the liquid is gone, and cool.
Divide the dough into 8, roll into rounds, add filling, and fold into half-moons.
Press the edges with a fork to seal and rest 30 minutes.
Brush with beaten egg and bake at 190°C for 20 minutes.

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