Ingredients
- 11/2 cups plain flour
- 1/2 cup brown sugar
- 1 teaspoon yeast
- 1/4 – 1/2 cup water or milk
- pinch of salt
- 2 tablespoon of sugar
- 1 tablespoon margarine plus 1 tablespoon melted
- 1 tablespoon shortening
For the coconut filling
- 1/2 cup water
- 1/2 cup sugar
- pinch of salt
- cinnamon stick
- 1 bayleaf
- 1 teaspoon ground clove
- 1/4 teaspoon grated nutmeg
- 1 teaspoon vanilla or almond extract/essence
- 2-3 drops of food coloring of choice
Instructions
- preheat oven to 350 degrees f
- in a large bowl, add flour, salt sugar, yeast, shortening and margarine. mix well until crumbly in texture. slowly add in warm water and mix until dough is formed. knead unto smooth. set aside, covering with a white tablecloth and allow to rest (for about 40 mins)
- while dough is resting, move on to the coconut filling. in a skillet, add in water, spices, sugar, coconut and salt. mix until combined. allow to cook on medium high heat, keeping a careful eye on it. stir occasionally to avoid sticking to pan. once the coconut filling/mixture has cooked down (until hardly any water remaining about 15-20 minutes), remove from heat. add in coloring of choice and vanilla/almond extract. mix until well combined. allow to cool completely
- next place dough unto a floured countertop and roll out into a rectangular shape. using a pastry brush, apply melted butter all over dough. place filling unto dough, being careful not to add to much or place it too close to the edge. roll dough with filling. seal the edges. place unto a baking sheet lined with parchment paper. using remaining melted butter to brush the top of the turnover or use an egg to create an egg wash.
- place in preheated oven for about 30-35 minutes (that depends on the oven used). once baked, remove from oven and allow to cool completely before cutting and serving
- enjoy!
