Coconut Roll

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Last Updated on November 13, 2019 by Chef Mireille

Coconut RollWhen 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.

Coconut Roll

Prep Time: 1 1/4 hours
Cook Time: 1 hour
Yield: 12-14 slices

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

In a large bowl, combine flour and salt.

See also  Sweet Potato Millet Bread for #BreadBakers

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 out dough 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.

roll -edit

Notes: if using freshly grated coconut, add 1 tablespoon of water to the filling

Oh My…I haven’t visited Allan’s in a number of years and this has brought back so many memories…

coconut -edit

Perfectly flaky crust with a moist coconut filling…what could be better?

Caribbean Coconut Roll -edit

Coconut Roll
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3.91 from 11 votes
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Coconut Roll

Prep Time1 hr 15 mins
Cook Time1 hr
Servings: 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 out dough 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
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Chocolate Peppermint Cookies

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Amara

    Tried them when I bought at a bake sale. They tasted delicious, thanks for sharing this recipe, going to make them soon.

  2. Usha

    Allan’s bakery sounds like a popular bakery in Brooklyn. Coconut rolls looks delicious and interesting to know different versions of it.

  3. Gen

    Just finished eating one of these fine confections from Allan’s bakery and googled to see if I could find a recipe to give it a try for myself. Can’t wait to try. Allan’s bakery is so fantastic so I don’t know if I’ll do as well, but I love to cook.

  4. Ava

    Your version is very close to Allah’s bakery Brooklyn as with the short crust pastry. My only one correction to the island origin of the bakery founder is from the island of St. Vincent not Trinidad. He has since carried on the tradtion back to his home island where you can find the same coconut rolls as in the flag ship store of Brooklyn

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