The Best Coconut Turnover

Here is another dessert that is quite popular in Trinidad and Tobago, coconut turnover. Some people call it a tart and others a turnover. I have always wondered why some would call it a tart. According to some of my many cook books, I see a tart (spelt tarte in some instances),is  similar to a pie, with a thin single or double-crusted pastry dough and a filling.

The Difference Between a Tart and a Turnover

There is no standard size really for a tart. So I did a little research on the difference between the two, and I am obliged to say that a turnover is the proper name for this dessert that we are posting today. You know how we Trinis like rename things!

Coconut turnover can be made using a short crust pie or pastry dough or a puff pastry dough. A store brought dough makes the job easy but it is more rewarding when you make your pastry dough from scratch. You’d be surprise as to how easy it is to make the crust for this delectable pastry as you would see when you scroll down.

Here’s Coconut turnover. Enjoy!

Coconut Turnover Recipe

COCONUT TURNOVER

Ingredients:

1 egg, beaten(to brush over pastry)

Turnover shell: ( Yields 6 square turnover shells)
5 tbsp. cold water
1 tbsp. sugar
1 tsp. salt
2/3 cup shortening
2 cups flour

Coconut filling:
1/2 cup sugar
1 tsp. vanilla essence
3/4 cup flaked coconut
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. liquid red food colouring

Making The Coconut Turnover Shells

Here are the ingredients for the shell:

Dissolve the sugar and salt in water in a bowl.

In another bowl, mix the shortening and flour until it looks
granular in appearance.

Make a well in the center and pour in the liquid.

Form the dough by hand-mixing, but do not knead.

The dough should look like this when finished.

Next, seal the dough in a plastic wrap and freeze it for
at least 15 minutes.

Making the Coconut Turnover Filling:

Cinnamon and nutmeg.

Combine coconut, cinnamon, nutmeg and sugar well.

Mix in the red food colouring.

Pour about two tablespoons full of filling into unbaked
turnover shell.

Fold over and seal the edges.

Place the turnovers on a greased baking sheet, brush with egg and bake in a
350 degrees F oven for 40 minutes or until a knife inserted just
off center comes out clean.

Print

Coconut Turnover

Here is another dessert that is quite popular in Trinidad and Tobago.

Course Desserts

Cuisine European

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 Turnovers

Calories 379kcal

Author Felix

Ingredients

• TURNOVER SHELL:
• 1 egg beaten (to brush over pastry)
• 5 tbsp. cold water
• 1 tbsp. sugar
• 1 tsp. salt
• 2/3 cup shortening
• 2 cups flour
• COCONUT FILLING:
• 1/2 cup sugar
• 1 tsp. vanilla essence
• 3/4 cup flaked coconut
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 tsp. liquid red food colouring

Instructions

• Dissolve the sugar and salt in water in a bowl.
• In another bowl, mix the shortening and flour until it looks granular in appearance. Make a well in the center and pour in the liquid. Form the dough by hand-mixing, but do not knead. Next, seal the dough in a plastic wrap and refrigerate it for at least 15 minutes.
• Combine coconut, cinnamon, nutmeg and sugar well. Mix in the red food colouring. Pour about two tablespoons full of filling into unbaked turnover shell. Fold over and seal the edges.
• Place the turnovers on a greased baking sheet, brush with egg and bake in a 350 degrees F oven for 40 minutes or until a knife inserted just off center comes out clean. Serve cool.

So that’s it for another sweet Trini dessert found in many a bakery in Trinidad and Tobago. more recipes to come as usual.

Ah gone! 🙂

Don’t forget to leave your comments for coconut turnover in the comment box below.