Vanuatuan Coconut Butteries

Ingredients

In this adaptation, the traditional Scottish buttery is transformed into a Vanuatuan delight by incorporating coconut milk into the dough. This addition infuses the pastries with a tropical flavor and aroma, giving them a unique twist. The use of coconut milk also adds a touch of sweetness to the Vanuatuan Coconut Butteries, enhancing their overall taste profile. We alse have the original recipe for Butteries, so you can check it out.

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 225g (1 cup) unsalted butter, cold and cubed 225g (1 cup) unsalted butter, cold and cubed
• 120ml (1/2 cup) coconut milk 120ml (1/2 cup) coconut milk
• 1/2 tsp salt 1/2 tsp salt
• 1/4 cup desiccated coconut 1/4 cup desiccated coconut

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 14g
• Carbohydrates (total, sugars): 28g, 1g
• Protein: 3g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt.
2. 2.
   Add the cold cubed butter to the bowl and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
3. 3.
   Gradually pour in the coconut milk while stirring the mixture with a fork until it comes together to form a dough.
4. 4.
   Turn the dough out onto a lightly floured surface and knead it gently for a few minutes until smooth.
5. 5.
   Roll out the dough into a rectangle shape, about 1/2 inch thick.
6. 6.
   Sprinkle the desiccated coconut evenly over the dough.
7. 7.
   Fold the dough into thirds, like a letter, and then fold it in half.
8. 8.
   Repeat the rolling, sprinkling, and folding process two more times.
9. 9.
   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
10. 10.
    Preheat the oven to 200°C (400°F).
11. 11.
    Remove the dough from the refrigerator and roll it out to a thickness of about 1/4 inch.
12. 12.
    Cut the dough into small triangles or rectangles.
13. 13.
    Place the pastries on a baking sheet lined with parchment paper.
14. 14.
    Bake in the preheated oven for 15-20 minutes, or until golden brown.
15. 15.
    Remove from the oven and let the Vanuatuan Coconut Butteries cool on a wire rack before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Desiccated coconut — If you prefer a stronger coconut flavor, lightly toast the desiccated coconut in a dry pan before sprinkling it over the dough.

Tips & Tricks

• For an extra touch of sweetness, brush the baked Vanuatuan Coconut Butteries with a light glaze made from coconut milk and powdered sugar.
• Serve the pastries warm for the best taste and texture.
• Experiment with different shapes and sizes for a fun twist on presentation.
• If you don't have desiccated coconut, you can substitute it with finely shredded coconut.

Serving advice

Serve the Vanuatuan Coconut Butteries warm with a spread of coconut jam or butter. They are perfect for breakfast or as a snack with a cup of Vanuatuan coffee or tea.

Presentation advice

Arrange the Vanuatuan Coconut Butteries on a platter, garnished with a sprinkle of desiccated coconut. Serve them alongside a small dish of coconut jam for dipping.