Here is another dessert that is quite popular in Trinidad and Tobago, coconut turnover. Some people call it a tart and others a turnover. I have always wondered why some would call it a tart. According to some of my many cook books, I see a tart (spelt tarte in some instances), similar to a pie, with a thin single or double-crusted pastry dough and a filling.
The Difference Between a Tart and a Turnover
There is no standard size really for a tart. So I did a little research on the difference between the two, and I am obliged to say that a turnover is the proper name for this dessert that we are posting today. You know how we Trinis like rename things!
Coconut turnover can be made using a short crust pie or pastry dough or a puff pastry dough. A store brought dough makes the job easy but it is more rewarding when you make your pastry dough from scratch. You’d be surprise as to how easy it is to make the crust for this delectable pastry as you would see when you scroll down.
Here’s Coconut turnover. Enjoy!
Coconut Turnover Recipe
1 egg, beaten(to brush over pastry)
Turnover shell: ( Yields 6 square turnover shells)
5 tbsp. cold water
1 tbsp. sugar
1 tsp. salt
2/3 cup shortening
2 cups flour
1/2 cup sugar
1 tsp. vanilla essence
3/4 cup flaked coconut
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. liquid red food colouring
Making The Coconut Turnover Shells
Making the Coconut Turnover Filling:
350 degrees F oven for 40 minutes or until a knife inserted just
off center comes out clean.
Don’t forget to leave your comments for coconut turnover in the comment box below.