Montserratian Coconut Povitica

Ingredients

In this Montserratian adaptation, the traditional Slovenian povitica is transformed by incorporating the flavors of Montserrat. The original recipe's filling is replaced with a sweet coconut filling, adding a tropical twist to the dish. Additionally, the Montserratian version may use local ingredients and spices to enhance the flavor profile, giving it a distinct Caribbean flair. We alse have the original recipe for Belokranjska povitica, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1 cup (240ml) warm milk 1 cup (240ml) warm milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 2 cups (180g) shredded coconut 2 cups (180g) shredded coconut
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 42g, 18g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the melted butter, warm milk, granulated sugar, and yeast. Mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
3. 3.
   In a separate bowl, mix together the shredded coconut, brown sugar, coconut milk, vanilla extract, and ground nutmeg to create the filling.
4. 4.
   Preheat the oven to 180°C (350°F). Grease a baking dish or line it with parchment paper.
5. 5.
   Roll out the dough on a floured surface into a rectangle approximately 1/4 inch thick.
6. 6.
   Spread the coconut filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Starting from one of the longer sides, carefully roll the dough into a log, sealing the edges.
8. 8.
   Place the rolled povitica into the prepared baking dish and bake for 30-35 minutes, or until golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Shredded coconut — Ensure the shredded coconut is unsweetened for a more natural flavor.
• Active dry yeast — Activate the yeast by dissolving it in warm milk with a pinch of sugar before adding it to the dough mixture.
• Coconut milk — Use full-fat coconut milk for a richer and creamier filling.

Tips & Tricks

• For added flavor, toast the shredded coconut before mixing it with the other filling ingredients.
• If the dough becomes too sticky while rolling, lightly dust the surface with flour.
• Serve the Montserratian Coconut Povitica warm or at room temperature for the best taste and texture.
• Experiment with different spices such as cinnamon or cardamom to customize the filling to your liking.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Montserratian Coconut Povitica is best enjoyed as a dessert or a special treat with a cup of tea or coffee. Serve it sliced into thick pieces to showcase the beautiful layers of pastry and filling.

Presentation advice

To enhance the presentation, dust the top of the povitica with powdered sugar before serving. You can also garnish it with toasted coconut flakes or a sprig of fresh mint.