Real Recipes From Real Home Cooks ®

coconut turnovers

(2 ratings)
Blue Ribbon Recipe by
Lisa Cancilla
Parlin, NJ

My husband and I went to Hawaii on our honeymoon and found coconut turnovers at a local fish market in Koloa. We loved them so much!! I tried to find a recipe online but I couldn't, so this is what I came up with. My whole family loved them and I hope you do too!

Blue Ribbon Recipe

These coconut turnovers are divine. When you eat one, you bite into flaky layers of buttery pastry. It's filled with a moist, sweet, caramelized coconut center. The turnovers have a tropical flair to them and would be delicious for breakfast, dessert, or a sweet treat. No one will ever need to know how simple they are to prepare.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 16 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For coconut turnovers

  • 2 bag
    sweetened coconut, 7 oz. each
  • liquid sugar/simple syrup, 2 c water and 2 c sugar reduced to half
  • 2 box
    all butter frozen puff pastry sheets, thawed
  • egg wash
  • 1 c
    powdered sugar
  • 2-3 Tbsp
    milk (optional: you could add some coconut and/or vanilla extract to the glaze. You will have to adjust the consistency accordingly.)

How To Make coconut turnovers

Test Kitchen Tips
You'll want to cook the filling until about half the liquid is cooked out. It will look a little darker in color and be stickier, but shouldn't be brown. If it gets overcooked, add about 1 Tbsp of water to the warm mixture to bring back a moist consistency.
  • Coconut and simple syrup in a skillet.
    Caramelize coconut and liquid sugar in pan. Cook about halfway before filling pastry sheets (about 3-5 minutes). Do not over cook (you want the color to slightly change but not brown; the coconut should be sticky). Make sure the coconut is still wet and does not dry out.
  • Pastry sheets rolled out onto a floured surface.
    Unroll the thawed pastry sheets onto a lightly floured surface, one at a time, and gently flatten creases with a rolling pin.
  • Dough cut into 12 squares.
    With a knife or a pizza cutter, cut the dough into 4 even squares. You should have 4 per sheet of dough.
  • Coconut added to center of dough.
    Place 2 Tbsp of coconut mixture into the center of each square.
  • Sealing edges with water.
    Seal on one side with some water.
  • Crimping edges with a fork.
    Then fold in half to form a triangle and crimp the edges with a fork to close.
  • Brushing on an egg wash.
    Brush the top of the turnover with the egg wash.
  • A golden brown coconut turnover.
    Bake in a 350 degree oven for 25-30 minutes, until golden brown.
  • Preparing the glaze.
    To make the glaze, combine 1 cup of powdered sugar and 2-3 Tbsp of milk in a bowl, adding the milk 1 Tbsp at a time until you have reached the thickness you want.
  • Drizzling glaze onto turnovers.
    Once the turnovers completely cool, drizzle the glaze over them.