Coconut Turnover

FavoriteLoadingAdd to favorites

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),is  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


coconut turnover


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

Coconut filling:
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

Here are the ingredients for the shell:
cold water…
and salt.
Dissolve the sugar and salt in water in a bowl.
In another bowl, mix the shortening and flour until it looks
granular in appearance.
Make a well in the center…
… and pour in the liquid.
Form the dough by hand-mixing, but do not knead.
The dough should look like this when finished.
Next, seal the dough in a plastic wrap and freeze it for
at least 15 minutes.

Making the Coconut Turnover Filling:

Cinnamon and nutmeg.
Combine coconut, cinnamon, nutmeg and sugar well.
Mix in the red food colouring.
Pour about two tablespoons full of filling into unbaked
turnover shell.
Fold over and seal the edges.
Place the turnovers on a greased baking sheet, brush with egg and bake in a
350 degrees F oven for 40 minutes or until a knife inserted just
off center comes out clean.
Serve cool.
So that’s it for another sweet trini dessert found in many a bakery in Trinidad and Tobago. more recipes to come as usual.

Ah gone! :-)

Print this recipe


Don’t forget to leave your comments for coconut turnover in the comment box below.


  1. Alexandra says

    this looks awesome! but i don’t want to mess it up.
    i’ve seen in many baking recipes is says refrigerate
    what does that mean… to put into freezer or the refrigerator? it’s confusing cuz i know u put pastry dough in freezer.

    • says

      Ok to keep it simple just freeze the dough for the 15 minutes. I’ve made the change because many refrigerators’ temperatures may vary so it is better to freeze just to be safe. Thanks for commenting :)

Leave a Reply

Your email address will not be published. Required fields are marked *

− four = 4

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>