Fijian Coconut Nokul

Ingredients

In this Fijian adaptation of Nokul, the traditional Turkish pastry is infused with the tropical flavors of Fiji. The original recipe is modified by replacing some of the ingredients with Fijian-specific ones. The use of coconut milk in the dough and desiccated coconut in the filling adds a distinct Fijian touch, enhancing the overall flavor profile of the dish. We alse have the original recipe for Nokul, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons sugar 2 tablespoons sugar
• 1/2 cup (50g) desiccated coconut 1/2 cup (50g) desiccated coconut
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Optional: powdered sugar for dusting Optional: powdered sugar for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, coconut milk, sugar, and salt. Knead the dough until it becomes smooth and elastic.
2. 2.
   In a separate bowl, mix together the desiccated coconut, brown sugar, and cardamom powder to prepare the filling.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   Divide the dough into small portions and roll each portion into a thin rectangle.
5. 5.
   Spread a generous amount of the coconut filling onto each rectangle of dough.
6. 6.
   Roll up the dough tightly, starting from one end, to form a spiral shape.
7. 7.
   Place the rolled pastries onto the prepared baking sheet, leaving some space between each.
8. 8.
   Brush the pastries with the beaten egg wash for a golden finish.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the pastries turn golden brown.
10. 10.
    Once baked, remove from the oven and let them cool on a wire rack.
11. 11.
    Optional: Dust the pastries with powdered sugar 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 more pronounced coconut flavor, lightly toast the desiccated coconut in a dry pan before using it in the filling.

Tips & Tricks

• For a variation, you can add a teaspoon of lime zest to the filling for a tangy twist.
• If you prefer a sweeter pastry, increase the amount of sugar in the dough or sprinkle powdered sugar on top before serving.
• Serve the Fijian Coconut Nokul warm with a scoop of coconut ice cream for an indulgent dessert.

Serving advice

Serve the Fijian Coconut Nokul as a delightful snack with a cup of hot tea or coffee. They can also be served as a dessert at parties or gatherings.

Presentation advice

Arrange the Fijian Coconut Nokul on a platter, dusted with powdered sugar, and garnish with fresh mint leaves for an elegant presentation.