Samoan Coconut Turnovers

Ingredients

• For the filling: For the filling:
• 2 cups (200g) freshly grated coconut 2 cups (200g) freshly grated coconut
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 32g, 18g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the freshly grated coconut, granulated sugar, and vanilla extract for the filling. Mix well until the sugar is fully dissolved. Set aside.
2. 2.
   In a separate bowl, combine the all-purpose flour and cold cubed butter for the pastry. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the coconut milk and ice water to the flour mixture. Mix until the dough comes together. If needed, add more ice water, one tablespoon at a time.
4. 4.
   Transfer the dough onto a lightly floured surface and knead it gently until smooth. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles of dough.
7. 7.
   Place a spoonful of the coconut filling onto the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal the turnovers.
8. 8.
   Transfer the turnovers onto the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the turnovers are golden brown.
10. 10.
    Remove from the oven and let them cool for a few minutes before serving. Enjoy these Samoan Coconut Turnovers warm or at room temperature.

Treat your ingredients with care...

• Freshly grated coconut — If you can't find freshly grated coconut, you can use unsweetened desiccated coconut as a substitute. Soak it in warm water for a few minutes before using to soften it.

Tips & Tricks

• For an extra touch of flavor, you can add a pinch of ground cinnamon or nutmeg to the coconut filling.
• Make sure the butter for the pastry is cold and cubed. This will help create a flaky texture in the turnovers.
• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm it up.
• Serve the turnovers with a dusting of powdered sugar or a drizzle of caramel sauce for an added indulgence.
• These turnovers are best enjoyed fresh on the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Samoan Coconut Turnovers as a delightful dessert after a traditional Samoan meal. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for a creamy contrast.

Presentation advice

Arrange the turnovers on a serving platter and sprinkle them with powdered sugar for an elegant touch. You can also garnish with a few toasted coconut flakes for added visual appeal.