Rolled up with a sweetened and spiced coconut filling, this dough is baked till golden brown.
Simply Recipes / Alica Ramkirpal-Senhouse
Guyanese cuisine has many savory and sweet dishes where coconut is the star ingredient.
It is a fruit that is widely available due to the climate and location of the country.
Simply Recipes / Alica Ramkirpal-Senhouse
We use it to make rice dishes, oil, milk, pastries, and breads.
One of my favorite coconut any-time-of-day foods is a red roll known as salara.
What is Salara?
Simply Recipes / Alica Ramkirpal-Senhouse
The coconut is colored using red food coloring for a vibrant feel.
It is the visual hallmark of the dough.
Many Guyanese people would even say salara isnt salara if the coconut isnt red!
Simply Recipes / Alica Ramkirpal-Senhouse
After it cools, slice it, and admire the beautiful swirls inside.
Growing up I remember purchasing salara from Guyanese bakeries in Queens, NY.
you’re able to easily purchase a bag of 3 to 5 slices at Guyanese bakeries.
Simply Recipes / Alica Ramkirpal-Senhouse
Many people will buy it alongside other pastries and loaves of bread for the week.
The process of making salara takes up to two hours from start to finish.
This recipe solves both of these issues Ive had with the store-bought varieties and is absolutely delicious.
Simply Recipes / Alica Ramkirpal-Senhouse
Or enjoy it as a hold-me-over snack with your favorite soft drink to wash it all down!
Lastly, the coconut is gently sauteed to melt the sugar and meld all the flavors together.
The quality of yeast matters as well.
Simply Recipes / Alica Ramkirpal-Senhouse
Youll know your yeast has expired if it doesnt bloom after 15 minutes.
In that case, start with a brand-new container or packet of yeast.
I prefer using thePlatinum Red Star active dry yeast, it always provides great results.
Simply Recipes / Alica Ramkirpal-Senhouse
In a separate bowl, mix some all-purpose flour with sugar and salt.
When the yeast is ready add it to the flour and knead it into a soft dough.
Guyanese Vs. Trinidadian Salara
Trinidadian coconut roll is visually similar to Guyanese salara.
Simply Recipes / Alica Ramkirpal-Senhouse
However, the Trinidadian version is made from ashort crust pastrywhile the Guyanese version is a yeast-based dough.
The results are a difference in texture.
The filling on the other hand freezes quite nicely after seasoning and cooking.
Simply Recipes / Alica Ramkirpal-Senhouse
Store the filling in a gallon-sized freezer bag.
Once the salara is completely cooled, wrap it whole, in plastic wrap.
When ready to defrost I like to put it in the oven for 10 to 12 minutes at 300F.
Simply Recipes / Alica Ramkirpal-Senhouse
Storage Instructions
After the salara is done baking, let it cool completely.
Pour warm water over the yeast and sugar and stir until combined.
Let it sit for 20 minutesthe yeast should become very foamy.
Simply Recipes / Alica Ramkirpal-Senhouse
As long as it foams, its good to use.
In a large mixing bowl, combine flour, 4 tablespoons sugar, and salt using a whisk.
Make a well in the center of the dry ingredients.
Simply Recipes / Alica Ramkirpal-Senhouse
Pour in milk, melted butter, and bloomed yeast.
Using a rubber spatula, stir to combine until a tacky dough forms.
Use your knuckles to massage as you go along.
Simply Recipes / Alica Ramkirpal-Senhouse
Do this for a couple of minutes.
Rub a little oil on your hands and drizzle over the dough.
Rub oil along the inside of the bowl and bottom of the bowl and place dough inside.
Simply Recipes / Alica Ramkirpal-Senhouse
Cover with plastic wrap and let it rest for 45 minutes until doubled in size.
Your filling should be a deep red color.
Heat a large skillet over medium-low heat.
Simply Recipes / Alica Ramkirpal-Senhouse
Add the coconut filling and saute until sugar is melted and filling smells fragrant, 5 to 6 minutes.
Set aside to cool until room temperature, about 10 minutes.
Knead gently for 3 to 4 minutes to remove smaller air bubbles until the dough is soft and pliable.
Simply Recipes / Alica Ramkirpal-Senhouse
Evenly spread filling on dough using a silicone spatula.
I prefer a spatula because it doesn’t tug at the dough when spreading.
Leave about an inch around the edges without filling.
Simply Recipes / Alica Ramkirpal-Senhouse
From the longest side, roll the salara into a log.
Pinch the edges to seal the dough closed so the filling doesnt seep out during baking.
Once its sealed gently tuck it under for a rounded edge.
Simply Recipes / Alica Ramkirpal-Senhouse
Fold each end under to seal.
Line a baking sheet with parchment paper.
Lift the salara onto the parchment-lined baking sheet and place diagonally.
Simply Recipes / Alica Ramkirpal-Senhouse
you might use a silicone spatula to help with lifting one end.
Bake salara for 25 to 26 minutes.
Youll know its done when it is evenly browned and your kitchen smells fragrant.
Simply Recipes / Alica Ramkirpal-Senhouse
When salara is done, immediately brush melted butter all over the top and sides.
Cover with plastic wrap and kitchen towel.
Let it cool completely before slicing.
Simply Recipes / Alica Ramkirpal-Senhouse
Cut salara into 12 to 13 slices.
Enjoy warm or cold for breakfast, a snack, or a teatime treat.
Wrap remaining slices in wax paper or parchment paper and then in a sheet of aluminum foil paper.
Simply Recipes / Alica Ramkirpal-Senhouse
it’s possible for you to also store it in an airtight container lined with wax or parchment paper.
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Simply Recipes / Alica Ramkirpal-Senhouse
Simply Recipes / Alica Ramkirpal-Senhouse
Simply Recipes / Alica Ramkirpal-Senhouse
Simply Recipes / Alica Ramkirpal-Senhouse
Simply Recipes / Alica Ramkirpal-Senhouse
