When I was a child, every Saturday we used to go to Allan’s Bakery. Practically every Caribbean person who lived in Brooklyn made a weekly trip to this bakery. Even today decades later, on the weekends, the line is out of the store and down the block. This Trinidadian bakery serves many Caribbean delights like coconut bread, cross buns, meat patties, coconut drops, currant and coconut rolls. Did you notice all the coconut items? Many Caribbean foods and especially our sweets revolve around coconut. Can you guess what my BM theme has been this week? If you love coconut as much as I do, don’t forget to check out the other two coconut recipes posted – Malay Fish Curry & Coconut Shortbread
Different islands have different versions of coconut roll. In Guyana, they call it salara and use a yeasted bread crust instead of a short pastry crust. In this version popular in Trinidad, Dominica and other islands, the coconut isn’t colored with red or pink food coloring as it is in the Guyanese version.
Yield: 12-14 slices
Pastry Ingredients:
- 1 cup all purpose flour
- 1/8 teaspoon salt
Perfectly flaky crust with a moist coconut filling…what could be better?
Coconut Roll Prep Time: 1 hour, 15 minutes Cook Time: 1 hour Yield: 12-14 slices Ingredients Pastry Ingredients: 1 cup all purpose flour 1/8 teaspoon salt 1/4 cup cold butter, chopped 1/4 cup cold vegetable shortening 1/2 cup cold water Filling Ingredients: 1 cup frozen grated coconut, defrosted 1/2 cup sugar 1 teaspoon vanilla extract 1 teaspoon almond essence 1/2 teaspoon freshly grated nutmeg Topping Ingredients: 1 egg 1 tablespoon water 1 teaspoon sugar Instructions In a large bowl, combine flour and salt. Add shortening and butter. Using a pastry blender, cut fat into flour until it resembles small peas. Add water and mix just until dough comes together. Wrap in plastic wrap and chill in refrigerator for 1 hour. Combine all filling ingredients until thoroughly combined. Preheat oven to 350 F. Place a piece of parchment paper on a cookie sheet and spray with non stick spray. Make egg wash by whisking together the egg and water for the topping. On a lightly floured board, roll outdough into a rectangle. Spread filling on top. Starting on the long side, roll into a tight cylinder, sealing the ends. Transfer to cookie sheet. Brush the top with egg wash. Sprinkle sugar on top. Bake for 1 hour, until golden brown. Notes Notes: if using freshly grated coconut, add 1 tablespoon of water to the filling 3.1
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