Coconut Turnovers

Coconut Turnovers

  Ready in:  20-25 minutes

Serves: 6

Complexity: Medium


  • 4 cups flour
  • 1 tsp. salt
  • 6 oz butter
  • 3 tbsp. sugar
  • 2 eggs
  • 1 tbsp. instant yeast
  • 1 cup warm milk
  • 1 egg beaten
  • 1 dried coconut grated
  • 1½ cups sugar
  • ½ cup water
  • 1 tsp vanilla essence
  • ½ tsp allspice powder
  • ¼ tsp ground cinnamon
  • A little grated nutmeg
  • Extra sugar for sprinkling


  1. Cook coconut, sugar and water till thick and syrupy.
  2. Remove from heat; add vanilla essence, allspice, cinnamon and nutmeg. Cool. Meanwhile dissolve yeast in milk and leave for 10 minutes.
  3. Cream butter with an electric mixer and add eggs.
  4. Combine flour, salt and sugar, add yeast mixture and butter and knead into soft, smooth dough adding more flour only if necessary.
  5. Place dough in a large greased bowl and leave to rise for 30 minutes. Divide dough into 4 parts and roll into a rectangle.
  6. Preheat oven to 425 degrees F.
  7. Place quarter of filling down long side and roll up jelly roll fashion. Repeat with remaining dough
  8. Cut into equal shaped rolls (approx 3 – 4 inch) and place side by side on greased baking pan.
  9. Let rest 20 minutes, brush with beaten egg and sprinkle with extra sugar.
  10. Bake in a preheated 425 degree F. oven for 20 minutes or till cooked and golden brown.
  1. Place in pot of boiling water and cook for approx. 45 min. Drain and cool.

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