Name: Guyanese Coconut Salara (Red-Color Coconut Roll) Recipe
Prep time: 1 h 35 min
Cook time: 25 min
Total time: 2 h
Cuisine: Guyanese
Ingredients: 1 teaspoon active dry yeast (such as Red Star); 1 teaspoon granulated or brown sugar; 1/4 cup warm water; 2 cups all-purpose flour, plus more as needed to prevent sticking; 4 tablespoons granulated sugar; Pinch salt; 3/4 cup warm milk; 2 tablespoons melted butter; 3 cups sweetened shredded coconut; 1/4 cup water; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 tablespoons brown sugar; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon freshly grated nutmeg; Liquid red food coloring (e.g., McCormick brand), a few drops; 1 tablespoon unsalted butter, melted

If you’re craving a truly delightful and nostalgic treat, the Guyanese Coconut Salara (Red-Color Coconut Roll) Recipe is exactly what you need. This vibrant, aromatic coconut roll is packed with the warm spices and sweet shredded coconut that will fill your kitchen with irresistible aromas. Its gorgeous red hue comes from the touch of liquid food coloring, making it as visually stunning as it is delicious. Whether you’re serving it for breakfast, a snack, or a teatime indulgence, this salara delivers a soft, tender dough with a sweet and spiced coconut filling that keeps everyone coming back for more.

Ingredients You’ll Need

A large clear glass bowl sits on a white marbled surface, filled with a ring of pale white flour that creates a thick border around a pool of bright yellow melted butter in the center. The flour looks soft and powdery with slight uneven ridges, while the butter is smooth and shiny, filling the middle space like a liquid core. Photo taken with an iphone --ar 4:5 --v 7

This recipe’s magic comes from simple yet carefully chosen ingredients that each play a crucial role in bringing the Guyanese Coconut Salara (Red-Color Coconut Roll) Recipe to life. From the tender yeast dough to the delectable coconut filling, these pantry staples work beautifully together to create a soft, sweet, and fragrant roll.

Active dry yeast: This little powerhouse makes the dough rise and gives it a soft, fluffy texture.
Sugar (granulated and brown): Provides sweetness and helps activate the yeast for a perfect dough rise.
Warm water and warm milk: Warm liquids activate the yeast and ensure a tender dough.
All-purpose flour: The foundation for your dough, giving it structure and chew.
Salt: Just a pinch to enhance all the sweet and spicy flavors.
Melted butter: Adds richness and keeps the dough soft and tasty.
Sweetened shredded coconut: The star of the filling, enveloped in warm spices and sweetness.
Vanilla and almond extracts: Infuse the filling with deep, inviting aromas.
Ground cinnamon and nutmeg: Add warmth and a comforting spice profile.
Liquid red food coloring: Gives the salara its signature vibrant red look that’s unforgettable.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Guyanese Coconut Salara (Red-Color Coconut Roll) Recipe

Step 1: Bloom the Yeast

Start by waking up your active dry yeast in a small bowl with a teaspoon of sugar and warm water. Let it sit for 20 minutes until it becomes wonderfully foamy and bubbly—this shows that your yeast is alive and ready to work its magic on the dough.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all-purpose flour, sugar, and a pinch of salt. This simple mix forms the base of your dough and ensures the salt and sugar are evenly distributed for balanced flavor.

Step 3: Combine Wet and Dry Ingredients and Knead the Dough

Create a well in the center of your dry ingredients, then pour in the warm milk, melted butter, and the bloomed yeast mixture. Use a rubber spatula to mix everything until a tacky dough forms. Keep some extra flour handy to sprinkle as you gently knead the dough on your countertop until it becomes soft, smooth, and no longer sticky.

Step 4: Let the Dough Rise

Add a light coat of oil to your hands and the dough to keep it from sticking, then place it in a greased bowl. Cover it with plastic wrap and leave it to rise for about 45 minutes until it doubles in size. This step creates that dreamy, airy texture essential to this beloved salara.

Step 5: Prepare the Coconut Filling

Combine shredded coconut with water, melted butter, vanilla and almond extracts, brown sugar, cinnamon, nutmeg, and enough liquid red food coloring to give the filling a deep red color. Sauté this mixture in a skillet over medium-low heat until the sugar melts and the filling releases a fragrant, spiced aroma. Let it cool to room temperature for easy spreading later.

Step 6: Punch Down and Roll Out the Dough

After the dough has risen, punch it down to release any trapped air and knead gently for a few minutes. Roll the dough on a lightly floured surface into a rectangle about 16 by 14 inches in size and a quarter to three-quarters of an inch thick. Don’t worry about perfection—this is a rustic, homey treat.

Step 7: Spread the Filling and Roll Up

Using a silicone spatula, spread the cooled coconut filling evenly over the dough, leaving about an inch of space around the edges. Roll the dough tightly from the longest side, pinching and sealing the edges carefully to keep that luscious filling inside during baking. Fold the ends under to seal the whole roll neatly.

Step 8: Second Rise and Bake

Preheat your oven to 350°F and line a baking sheet with parchment paper. Transfer the rolled salara to the sheet and let it rest uncovered for 25 minutes. This second rise will make sure your salara bakes up with that iconic fluffiness. Then, bake for 25 to 26 minutes or until the exterior is evenly browned and springs back when pressed gently.

Step 9: The Finishing Touch

Right after baking, brush the entire salara with melted butter for beautiful shine and added richness. Cover and let it cool completely before slicing. Cutting into it reveals the marvelous swirls of spiced, red coconut filling that make this recipe unforgettable.

How to Serve Guyanese Coconut Salara (Red-Color Coconut Roll) Recipe

A long roll cake sliced into several pieces sits on a white rectangular plate on a white marbled surface. The roll has a golden brown outer layer that looks soft and slightly wrinkled. Inside, there are two inner layers: a thick, bright red fluffy layer that looks moist and spongy, and a thin creamy white swirl that runs evenly through the red layer. Red crumbs are scattered lightly on the plate around the roll, enhancing the vibrant look. The slices are arranged in a slightly curved line, showing the layers clearly from the front to the back. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This salara shines on its own, but you can elevate it even more with a light dusting of powdered sugar or a drizzle of sweetened condensed milk. Fresh fruit slices, like mango or pineapple, add a bright, juicy contrast that pairs wonderfully with the spiced coconut warmth.

Side Dishes

Enjoy Guyanese Coconut Salara alongside a hot cup of tea or coffee to create the perfect teatime experience. It also pairs nicely with a simple fresh salad or tropical fruit salad when served for brunch or as a snack.

Creative Ways to Present

For gatherings, consider slicing the salara into bite-sized pieces and serving it on a festive platter with edible flowers or colorful napkins. Wrap individual slices in wax paper and twine for charming picnic treats. The bright red swirls inside always catch the eye and make a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in wax paper or parchment and store in an airtight container at room temperature. They stay soft and fresh for 2 to 3 days, making an easy grab-and-go snack or breakfast the following morning.

Freezing

You can freeze the whole salara roll or sliced pieces by wrapping them well in plastic wrap followed by foil to prevent freezer burn. Freeze for up to one month. When ready, thaw overnight in the fridge before reheating.

Reheating

To revive that fresh-baked feeling, warm slices gently in a microwave or oven until they’re heated through. Brushing with a little melted butter before reheating helps bring back the soft, fragrant texture and flavor.

FAQs

Can I use fresh grated coconut instead of sweetened shredded coconut?

Fresh grated coconut can be used but you may want to add extra sugar to balance the flavor, as fresh coconut is less sweet than the packaged sweetened variety.

What if I don’t have liquid red food coloring?

You can skip the coloring if you prefer, or try a small amount of natural alternatives like beet juice, but the traditional bright red color is best achieved with food coloring for that classic look.

How long does it take to make the salara from start to finish?

The total time, including rising and baking, is about 2 hours—so plan ahead to allow for the dough to double in size twice and bake perfectly.

Can I make the filling without the spices?

The cinnamon and nutmeg add depth and character, but if you prefer a simpler flavor, you can reduce or omit them. The coconut and sugar still make a delicious filling on their own.

Is this recipe suitable for beginners?

Absolutely! While it involves a few steps like kneading and rolling, all instructions are straightforward. Plus, the rewarding result is well worth the effort for anyone excited to try baking something unique and comforting.

Final Thoughts

I truly believe that the Guyanese Coconut Salara (Red-Color Coconut Roll) Recipe is one of those treasured dishes that bring warmth and smiles to any occasion. It’s a wonderful way to explore a piece of Guyanese culinary tradition from your own kitchen. Once you make it, you’ll understand why it’s loved for its vibrant color, soft dough, and fragrant coconut filling. So grab your ingredients and dive into this sweet baking adventure—you’ll be so glad you did!