Barbados Coconut Turnovers

Barbados Coconut Turnovers are soft yeast buns wrapped around a sweet, warmly spiced coconut filling and finished with a crunchy brown sugar crust. Also known as Bajan coconut turnovers, these irresistible treats are especially delicious while the centers are still warm and gooey.

Jump to Recipe Print Recipe Leave a Comment

I originally made these coconut turnovers with my daughter Emily for a social studies project about Barbados. She needed enough to share with her entire class, so making 20 turnovers was perfect for the occasion. The project introduced us to a wonderful Barbados recipe that was completely different from the fruit filled pastries I normally associate with turnovers. If you enjoy coconut desserts, you may also like my Coconut Macaroons and German Chocolate Cake.

Why I Love This Barbados Coconut Turnovers Recipe

I love how this recipe combines a soft, lightly sweetened yeast dough with a rich coconut filling. The allspice, cinnamon, and almond extract give the filling a warm flavor that makes these turnovers taste extra special.

The brown sugar topping is another one of my favorite parts. Brushing the dough with sugar water before and near the end of baking creates a lightly sticky, crunchy crust that contrasts perfectly with the soft bun.

These Bajan turnovers can also be served at room temperature, which made them a practical choice for Emily’s class project. They are easy to carry to a party, cultural celebration, brunch, or other gathering without needing to keep them refrigerated.

What Are Bajan Coconut Turnovers?

Bajan coconut turnovers are traditional Barbados pastries made with soft yeast dough and a sweet, spiced coconut filling. Unlike the flaky fruit turnovers many Americans may picture, Barbados turnovers are shaped more like small buns or loaves.

Each piece of dough is filled with coconut, sugar, warm spices, and almond extract. The turnovers are brushed with sugar water, sprinkled with brown sugar, and baked until golden. The result is a soft coconut filled bun with a delicious sugary crust.

Ingredients for Barbados Coconut Turnovers

This Bajan coconut turnovers recipe uses basic baking ingredients for the dough, filling, and crunchy topping.

For the Dough

• All purpose flour: Flour gives the yeast dough its structure. Measure it carefully so the turnovers do not become too dense. I recommend using regular all purpose flour rather than cake flour.
• Salt: Salt balances the sweetness and brings out the flavors in the dough and coconut filling.
• Cold butter: Cold butter adds richness and helps create the soft texture of the turnovers. Unsalted butter gives you the most control over the salt, but salted butter can work if that is what you have.
• Granulated sugar: Sugar lightly sweetens the dough and is mixed with the warm milk and yeast.
• Active dry yeast: Yeast allows the dough to rise and gives the finished Bajan turnovers their soft, breadlike texture. Check the expiration date before beginning because old yeast can prevent the dough from rising.
• Warm milk: Warm milk activates the yeast while making the dough softer and richer. The milk should be approximately 110 to 115°F. Milk that is too hot can damage the yeast.
• Sugar water: Sugar water is brushed over the turnovers to help form the sweet crust. It is used once before baking and again near the end.
• Light brown sugar: Brown sugar is sprinkled over the sugar water for a crunchy, caramel flavored topping. Dark brown sugar can be substituted for a slightly stronger molasses flavor.

For the Coconut Filling

• Fresh or frozen grated coconut: Fresh or frozen coconut gives the filling the moisture and texture it needs. Do not substitute dried coconut because it will not produce the same moist filling. Thaw frozen coconut before mixing the filling.
• Granulated sugar: Sugar sweetens the coconut and helps draw out some of its moisture.
• Allspice: Allspice adds warmth and depth without overpowering the coconut.
• Ground cinnamon: Cinnamon gives the filling a familiar warm flavor that complements the sugar and coconut.
• Almond extract: Almond extract enhances the sweetness and gives the filling its distinctive bakery style flavor. Use it carefully because almond extract has a strong flavor.

How to Make Bajan Coconut Turnovers

These Barbados turnovers require two rising periods, but each stage is straightforward. Give the dough enough time to rise properly so the finished buns are soft rather than heavy.

• Prepare the dry ingredients. Mix the all purpose flour and salt. Cut the cold butter into the flour until the mixture has a breadcrumb like consistency.
• Combine the yeast mixture. In a separate bowl, mix the granulated sugar, active dry yeast, and warm milk.
• Make the dough. Add the wet ingredients to the dry ingredients and mix until a dough forms. Transfer the dough to a lightly floured surface and knead gently for 1 to 2 minutes.
• Let the dough rise. Place the dough in a lightly oiled bowl and cover it. Leave it in a warm place for about 1 hour, or until it has doubled in size.
• Prepare the coconut filling. Combine the grated coconut, granulated sugar, allspice, cinnamon, and almond extract. Stir well so the sugar begins to dissolve and the filling becomes moist. Set it aside.
• Divide and fill the dough. Punch down the risen dough and knead it lightly for 1 minute. Divide the dough into 20 equal pieces.
• Shape the turnovers. Roll each piece into a 3 inch circle. Place a heaping tablespoon of coconut filling in the center and spread it to within 1/2 inch of the edge. Lift one end of the dough to the other, fold it over the filling, and seal the ends. Gently form the filled dough into a small loaf shape.
• Let the turnovers rise again. Arrange the filled turnovers seam side down on a greased or parchment lined baking sheet. Cover them and let them rise for 30 minutes.
• Add the sugar topping. Brush the turnovers with sugar water and sprinkle them with light brown sugar.
• Bake the turnovers. Bake in an oven preheated to 350°F. After 18 minutes, brush them with sugar water again and sprinkle them with additional brown sugar. Bake for another 2 to 3 minutes to develop the sugary crust.
• Cool briefly. Remove the turnovers from the oven and let them cool on wire racks for 15 minutes. They are best served warm.

How to Shape Coconut Turnovers

Dividing the dough into evenly sized pieces helps all 20 turnovers bake at approximately the same rate. Roll each portion into a circle large enough to hold a heaping tablespoon of filling without stretching the dough too thin.

Keep the coconut filling about 1/2 inch away from the edge. That clean border gives you enough dough to create a secure seal. Place each shaped turnover seam side down so it remains closed as the dough rises and bakes.

My Best Tips for Soft Bajan Turnovers

• Measure the milk temperature. Warm milk helps activate the yeast, but excessively hot milk can kill it. Aim for approximately 110 to 115°F.
• Check your yeast. Make sure the active dry yeast is fresh before starting. If the dough does not rise in a warm place, expired or damaged yeast may be the cause.
• Do not add too much flour while kneading. A small amount keeps the dough from sticking, but excessive flour can make the finished turnovers dry and dense.
• Look for the dough to double. The first rise may take slightly more or less than 1 hour depending on the temperature of your kitchen.
• Keep the edges clean. Coconut or sugar caught along the edge can prevent the dough from sealing properly.
• Place the seam underneath. Baking the turnovers seam side down helps keep the coconut filling inside.
• Brush them twice. The second coating of sugar water and brown sugar is what gives the Barbados turnovers their distinctive sweet, crunchy finish.
• Divide the dough before shaping. A trick that works well for me in my kitchen is arranging all 20 pieces on my work surface before I begin filling them. I can compare their sizes and move a little dough from one piece to another so the finished turnovers bake evenly.

What to Serve With Barbados Coconut Turnovers

Bajan coconut turnovers are especially good served warm for breakfast, brunch, or an afternoon snack. Enjoy one with hot coffee, tea, fruit juice, or a cold glass of milk.

For brunch, serve the turnovers with fresh fruit, scrambled eggs, or a savory breakfast casserole. The sweet coconut filling also makes them a satisfying dessert after a Caribbean inspired meal.

Because the turnovers can be served at room temperature, they are a convenient choice for parties, school projects, cultural celebrations, bake sales, and holiday brunches.

Recipe Variations

These variations will slightly change the traditional style of the recipe, but they can help you customize the flavor.

• Dark brown sugar topping: Substitute dark brown sugar for light brown sugar to give the crust a deeper molasses flavor.
• Extra cinnamon: Add a little more cinnamon if you prefer a warmer, more noticeable spice flavor.
• Larger turnovers: Divide the dough into fewer portions for larger buns. They may require additional baking time, so watch them carefully.
• Smaller party turnovers: Make smaller portions for a dessert tray or party. Reduce the baking time as needed and remove them when the dough is baked through and the tops are golden.
• Different shapes: Shape the turnovers into rounded buns instead of small loaves, making sure the seams remain securely closed underneath.

How to Store Coconut Turnovers

Allow the turnovers to cool before placing them in an airtight container. Store them at room temperature for up to 2 days or refrigerate them for longer storage.

Reheat an individual turnover briefly before serving to restore some of the softness and bring out the coconut and spice flavors. Avoid overheating it because the filling can become very hot.

Frequently Asked Questions

Barbados Coconut Turnovers

Coconut Turnovers are an authentic treat from Barbados. With their warm brown sugar crust and delicious coconut filling, this pastry is perfect for breakfast or a mid-day snack.

4.50 from 4 votes

Print Pin Rate Comment

Course: Appetizer, Breakfast, Dessert, Snack

Cuisine: American, Caribbean, Hawaiian, Mediterranean

Servings: 20 turnovers

Calories: 180kcal

Author: Jennifer Smith

Prep Time 1 hour hr 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Ingredients

 

1x2x3x

For the Dough:

• ▢ 2¾ cups all-purpose flour
• ▢ ½ tsp salt
• ▢ 4 oz cold butter
• ▢ ¼ cup granulated sugar
• ▢ 4 tsp active dry yeast
• ▢ 1 cup warm milk, approx 110-115 degrees F
• ▢ ⅓ cup sugar water, dissolve sugar in water
• ▢ light brown sugar

For the Filling:

• ▢ 2 cups grated or shredded coconut, fresh or frozen; NOT dried coconut
• ▢ ¾ cup granulated sugar
• ▢ ¼ tsp allspice
• ▢ ¼ tsp ground cinnamon
• ▢ 1 tsp almond extract

Directions

• Mix the flour and salt, then cut in the cold butter until you have a breadcrumb-like consistency.
• In a separate bowl, mix the white sugar, yeast and milk.
• Combine the wet ingredients with the dry, mixing to form a dough. Transfer the dough to a lightly floured board and knead gently for 1-2 minutes.
• Place the dough in a lightly oiled bowl, cover, leave somewhere warm and let rise for about 1 hour (the dough should double in size).
• Combine the filling ingredients in a bowl, stirring well so that the sugar begins to dissolve and the mixture is moist. Set aside.
• Punch down the risen dough and lightly knead it for a minute. Cut the dough into 20 equal pieces. With each piece, roll into a 3-inch circle, place a heaping tablespoon of the filling in the center; spread the filling out to ½-inch from the edges. Lift one end of the dough to the other, folding and sealing the ends together. Form into a loaf shape.
• Place each turnover on a greased or parchment-lined baking sheet, seam-side down. Cover and let rise for 30 minutes.
• Brush turnovers with sugar water and sprinkle with brown sugar, then place in an oven preheated to 350F. After 18 minutes, brush again with sugar water, sprinkle with more brown sugar, and allow to bake for another 2-3 minutes. This will help develop a sugary crust. Remove from the oven and cool on racks for 15 minutes.
• Turnovers are best eaten warm.

Notes

Turnovers are best eaten warm.

Nutrition Facts

Serving: 1 turnover | Calories: 180 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 6 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.2 g | Cholesterol: 14 mg | Sodium: 102 mg | Potassium: 73 mg | Fiber: 1 g | Sugar: 11 g | Vitamin A: 162 IU | Vitamin C: 0.3 mg | Calcium: 21 mg | Iron: 1 mg

Did You Make This Recipe?

⭐ Leave a comment and rating below — it helps other readers!

👩‍🍳 Did you make any changes or substitutions?

I’d love to hear how it turned out in your kitchen.

📌 Save this recipe so you can make it again.

📧 Want more easy family dinners like this in your inbox?

Join my free Dinner Idea Box newsletter for simple family dinners every week.

More Coconut Desserts and Sweet Treats to Try

If you love the sweet coconut filling in these Bajan turnovers, take a look at more of my favorite coconut desserts, homemade treats, and easy recipes. You may find the perfect addition to your next brunch, holiday dessert table, or afternoon coffee break.