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Guyanese Coconut Salara (Red-Color Coconut Roll) Recipe

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Salara is a traditional Guyanese coconut roll combining a soft, sweet yeast dough and a fragrant, spiced coconut filling tinted with red food coloring. Perfectly baked to a golden brown, this roll is a delightful treat for breakfast, snacks, or teatime, featuring rich flavors of cinnamon, nutmeg, vanilla, and almond extract.

Ingredients

For the Dough:

  • 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

For the Filling:

  • 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

To Finish:

  • 1 tablespoon unsalted butter, melted

Instructions

  1. Bloom the yeast: In a small wide bowl, combine dry yeast and 1 teaspoon sugar. Pour warm water over the yeast and sugar and stir until combined. Let it sit for 20 minutes until very foamy, indicating the yeast is active and ready to use.
  2. Combine the dry ingredients: In a large mixing bowl, whisk together the flour, 4 tablespoons sugar, and salt evenly to distribute.
  3. Combine wet and dry ingredients to form dough: Make a well in the center of the dry ingredients. Pour in warm milk, melted butter, and the bloomed yeast mixture. Using a rubber spatula, stir to combine until a tacky dough forms.
  4. Knead the dough: Lightly flour your countertop and knead the dough gently with your fingers and palms until it becomes soft and no longer sticky or tacky, about a couple of minutes. Rub a small amount of oil on hands and dough surface, then place the dough in an oiled bowl, cover with plastic wrap, and let it rest 45 minutes until doubled in size.
  5. Prepare the filling: In a large mixing bowl, combine shredded coconut, water, melted butter, vanilla extract, almond extract, brown sugar, cinnamon, nutmeg, and a few drops of red food coloring. Stir until the filling achieves a deep red color.
  6. Cook the coconut filling: Heat a large skillet over medium-low heat. Add the coconut filling and sauté for 5 to 6 minutes until the sugar melts and the mixture is fragrant. Remove from heat and allow to cool to room temperature, about 10 minutes.
  7. Knead the rested dough: Remove the plastic wrap, punch down the dough to remove large air bubbles, then knead gently for 3 to 4 minutes to remove smaller air bubbles until soft and pliable.
  8. Roll out the dough: Lightly flour a work surface and using a rolling pin, roll the dough into a rectangular shape approximately 16 inches by 14 inches and between 1/4 to 3/4 inch thick.
  9. Spread the filling: Evenly spread the cooled coconut filling over the dough using a silicone spatula, leaving about an inch border around the edges.
  10. Roll the dough into a log: Starting from the longest side, roll the dough tightly into a log shape. Pinch and seal the edges to prevent filling from leaking, gently tuck the sealed edges under for a rounded shape, and fold each end underneath to secure.
  11. Preheat the oven to 350°F: Prepare a baking sheet lined with parchment paper.
  12. Let the salara rest before baking: Transfer the rolled salara diagonally onto the parchment-lined baking sheet. Let it rest uncovered for 25 minutes to allow the dough to rise again.
  13. Bake the salara: Bake in the preheated oven for 25 to 26 minutes until evenly browned and fragrant. The roll should spring back when pressed lightly.
  14. Brush with butter and cool: Remove from oven and immediately brush the top and sides with melted unsalted butter. Cover with plastic wrap and a kitchen towel and let cool completely before slicing.
  15. Serve: Slice the salara into 12 to 13 pieces. Enjoy warm or cold as breakfast, a snack, or teatime treat. Store leftovers wrapped in wax or parchment paper, then foil, or in an airtight container lined with paper.

Notes

  • Ensure the yeast is foamy after blooming; this confirms it is active.
  • Use a silicone spatula for spreading the filling to avoid ripping the dough.
  • Letting the dough rest twice creates a tender, fluffy texture.
  • The red color in the filling is traditional and optional.
  • The salara can be served warm or cold based on preference.
  • Properly sealed edges prevent filling from oozing during baking.
  • Store leftovers wrapped to maintain freshness and prevent drying.

Find it online: https://bitezly.com/guyanese-coconut-salara-red-color-coconut-roll-recipe/