Melanesian Coconut Štrukli

Ingredients

In this Melanesian adaptation of Štrukli, the traditional Croatian cheese filling is replaced with a creamy coconut and tropical fruit mixture. The use of coconut adds a distinct tropical flavor, while the inclusion of fresh tropical fruits enhances the overall taste and texture of the dish. Additionally, the pastry may be slightly modified to incorporate local ingredients and techniques, giving it a unique Melanesian twist. We alse have the original recipe for Štrukli, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 cup (240g) grated coconut 1 cup (240g) grated coconut
• 1/2 cup (120g) diced fresh tropical fruits (such as pineapple, mango, and papaya) 1/2 cup (120g) diced fresh tropical fruits (such as pineapple, mango, and papaya)
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/4 cup (60ml) coconut cream 1/4 cup (60ml) coconut cream
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 12g)
• Carbohydrates: 42g (Sugar: 15g)
• Protein: 5g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the coconut milk and coconut oil, kneading until a smooth dough forms. Let the dough rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the grated coconut, diced tropical fruits, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and coconut cream. Set aside.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Roll out the dough on a floured surface into a thin rectangle.
5. 5.
   Spread the coconut and tropical fruit mixture evenly over the dough.
6. 6.
   Carefully roll the dough into a log, sealing the edges.
7. 7.
   Place the Štrukli on a baking sheet lined with parchment paper.
8. 8.
   Brush the Štrukli with the beaten egg wash.
9. 9.
   Bake for 25-30 minutes, or until the pastry is golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Coconut — Use fresh grated coconut for the best flavor and texture. If fresh coconut is not available, unsweetened desiccated coconut can be used as a substitute.

Tips & Tricks

• To enhance the tropical flavors, you can add a squeeze of lime juice to the coconut and fruit mixture.
• Experiment with different combinations of tropical fruits to suit your taste preferences.
• Serve the Melanesian Coconut Štrukli warm with a drizzle of honey or a sprinkle of powdered sugar for added sweetness.
• If you prefer a crispier crust, brush the Štrukli with melted coconut oil instead of the egg wash before baking.
• Leftover Štrukli can be refrigerated and reheated in the oven for a few minutes to regain their freshness.

Serving advice

Serve the Melanesian Coconut Štrukli as a dessert or a sweet treat for breakfast or brunch. It pairs well with a cup of freshly brewed Melanesian coffee or a tropical fruit smoothie.

Presentation advice

Garnish the Melanesian Coconut Štrukli with a sprinkle of toasted coconut flakes and a few slices of fresh tropical fruits to enhance its visual appeal. Serve it on a vibrant tropical-themed plate or a banana leaf for an authentic touch.