Trinidad Coconut Roll Recipe
A wonderful dessert made with coconut for that true Island flavor.
Servings 8
Calories 259kcal
Ingredients
- 1 cup all-purpose flour
- 2 tsp sugar white
- 1/2 tsp salt
- 1 stick butter cut into cubes
- 1/4 cup cold water
- 1 cup coconut, grated fresh or desiccated
- 1/2 cup brown sugar
- 1/4 tsp nutmeg
- 1 large egg whisked for egg wash
Instructions
- In a large bowl, or food processor Add flour, white sugar and salt and mix.
- Add in the butter cubes and quickly cut it in so the mixture resembles coarse meal.
- Add in the cold water and mix quickly to form a soft dough.
- Form a disc and cover it with plastic and put in the refrigerator for at least two hours or overnight. When you are ready to make the roll, remove the dough to bring to room temperature.
- Meanwhile while the dough is resting. Preheat oven to 350 degrees
- In a pot, mix together the shredded coconut, brown sugar, nutmeg and 1 teaspoon of water. Let it simmer on low heat for about 20 minutes, stirring occasionally.
- On a lightly floured counter, roll out the dough gradually into a rectangle. Do this slowly as the dough may want to shrink back. Try to roll it out to be about a 1/4 inch thick.
- Fill it with the coconut filling and roll it up, folding the edges in as you go.
- Use a bit of water to stick the the top edge of the dough and brush the roll with an egg wash.
- Line a baking sheet with parchment paper and cook until golden brown about 25-30 minutes. Be sure to keep an eye on it so that it does not overcook.
- Remove from oven, let cool completely on a wire rack and cut into two inch pieces. Enjoy your Trini Coconut Rolls!
Nutrition
Calories: 259kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 252mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 387IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg