TRINIDAD COCONUT ROLL RECIPE RECIPES

Steps:

• Sift the flour, salt, nutmeg, spice and yeast together.
• Add the grated coconut.
• Note: You do not have to squeeze the grated coconut dry.
• Whisk the egg and add water to it to make 1 cup.
• Add 1 tbsp of cream or milk to the mixture.
• Mix the liquid well. Then add the liquid to the dry ingredients.
• Blend well and knead to a soft dough. Place the dough in a well greased container. Cover and leave to rest for about 45 minutes or until it doubles in size.
• Allow the dough to rest. Now it is time to prepare the filling.
• Here are two types of delicious filling for this coconut roll.
• The shredded coconut is my personal favourite.
• Note: If you are preparing half the amount with cinnamon and half with raisins, you can use half the amount of ingredients for the filling. Here is how to prepare the filling.
• The Filling
• Cinnamon-coconut filling:
• Place the butter in a small sauce pan. Melt the butter and sugar together. Add the cinnamon. Mix the ingredients over a low heat – do not let it burn. Remove and add the shredded coconut. Mix well. Set aside.
• Cinnamon-raisin filling:
• Place the butter in a small sauce pan. Melt the butter and sugar together. Add the cinnamon and the raisins. Mix well over low heat. Remove and set aside.
• Now to continue the recipe
• cut the dough in four.
• Roll out each at a time to about 1/2 “. Spread the filling on top with a spatula.
• As you can see the coconut flake filling is a lot easier to spread on the dough.
• Hold one end of the flattened dough and roll onto itself to form a long log. Press in the edges and slice, every two inches along the log.
• The rest of the rolls are placed side by side, about 1 inch apart to allow for rising while it is baked.
• Preheat the oven to 200 degrees F. Bake for about 30 minutes or until golden.

Steps:

• Toast coconut in small skillet over medium low heat, stirring frequently, until fragrant and golden-brown, 3-5 minutes. Set aside.
• In a medium saucepan, bring cream just to a boil. Remove from heat and add chopped dark chocolate. Let sit until chocolate melts, about 5 minutes. Using a wire whisk, stir cream and chocolate mixture until it is smooth. Place in fridge until completely cool -- at least 2 hours or overnight.
• Once chocolate is cool, drop by teaspoonfuls onto wax paper-lined baking sheet. Freeze for 15 minutes. Roll teaspoonfuls into balls between your hands. Return balls to freezer.
• Meanwhile, melt white chocolate in a bowl placed on top of a pan of boiling water. Once white chocolate is melted, remove bowl from pan. Stir toasted coconut and oil into white chocolate. Allow to cool about 10 minutes.
• Remove chocolate balls from freezer. Dip balls into white chocolate, and set back on wax paper. (this part can be a bit awkward -- I used 2 forks, if anyone else has a better method, please share!) Return to freezer until hardened. Serve at room temperature.