I just finished making this, thank you! It came out yummy and my family is enjoying them right now! I will say if you're going to make this recipe make sure not to roll the dough too thin. I made that mistake and got thin bread layers, didnt impact the taste at all and I honestly prefer less bready salaras to ones with really thick bread layers, but if you do want thick bread layers, dont roll it too thin! Also for me and my taste buds, I'd probably add less vanilla next time for the filling. I tend to not like too too much vanilla extract cause I can taste the alcohollyness (dats not a word at all lol) aftertaste, but this recipe tasted true to the ones we get at the guyanese restaurants near me. Also, I added about 3 tablespoons of water when I was doing the coconut because it was sticking to the pan. I can only find preshredded presweetened coconut here and cant get fresh coconut, I dont know if fresh vs pre shredded impacts the water content but I felt it need a bit of liquid (also if you're like me and can only find pre sweetened coconut shavings I only added 3 tbsp of sugar as to not over do the sweetness). I would like to know if there is a way to make the filling a bit juicier, I like a more juicy salara filling than the kind of dry ones. Would I just have to add more water till it's the consistency I prefer? Last note, I actually didnt have enough filling for the second dough so as the first one was baking I ran to the store to buy another package of coconut. so as I was gone for about 30-40 minutes, my second dough got another unintentional rising time, and it actually made the salara come out even softer and really nice, i liked that more than the first one. So if you want a REALLY nice soft bread, let the dough rise twice 😉
Ji Ji hi I am so happy you tired this recipe even though I added your special touch to it which makes it even better , I find when I want a juicer filling I usually blend my coconut with just a tad bit water and not cook it down too long ,you will just have to watch it and yes less vanilla is fine especially if it’s pure vanilla extract(I add more when I am out of pure and using imitation when I’m baking for my family ) we love a big of sweetness here too lol . I have never tried with the preshredded coconut ( I’m pretty sure it tastes just as delicious ) but yes that’s why it was sticking , maybe next time use a tad coconut milk so as to not lose that coconut flavor ? Just a suggestion . ❤️🦋
Trinis dont do it this way (into a log). We does do everything the same way roll out the dough: place the coconut on one side of the dough and taking the other side of the dough and covering the coconut with it. And pressing the ends of dough to seal. Check out cooking with natasha coconut turnovers/fingers. You'll understand what im talking about. It have trinis who do this recipe as well
Thanks I will try it this way.
I just finished making this, thank you! It came out yummy and my family is enjoying them right now!
I will say if you're going to make this recipe make sure not to roll the dough too thin. I made that mistake and got thin bread layers, didnt impact the taste at all and I honestly prefer less bready salaras to ones with really thick bread layers, but if you do want thick bread layers, dont roll it too thin! Also for me and my taste buds, I'd probably add less vanilla next time for the filling. I tend to not like too too much vanilla extract cause I can taste the alcohollyness (dats not a word at all lol) aftertaste, but this recipe tasted true to the ones we get at the guyanese restaurants near me.
Also, I added about 3 tablespoons of water when I was doing the coconut because it was sticking to the pan. I can only find preshredded presweetened coconut here and cant get fresh coconut, I dont know if fresh vs pre shredded impacts the water content but I felt it need a bit of liquid (also if you're like me and can only find pre sweetened coconut shavings I only added 3 tbsp of sugar as to not over do the sweetness).
I would like to know if there is a way to make the filling a bit juicier, I like a more juicy salara filling than the kind of dry ones. Would I just have to add more water till it's the consistency I prefer?
Last note, I actually didnt have enough filling for the second dough so as the first one was baking I ran to the store to buy another package of coconut. so as I was gone for about 30-40 minutes, my second dough got another unintentional rising time, and it actually made the salara come out even softer and really nice, i liked that more than the first one. So if you want a REALLY nice soft bread, let the dough rise twice 😉
Ji Ji hi I am so happy you tired this recipe even though I added your special touch to it which makes it even better , I find when I want a juicer filling I usually blend my coconut with just a tad bit water and not cook it down too long ,you will just have to watch it and yes less vanilla is fine especially if it’s pure vanilla extract(I add more when I am out of pure and using imitation when I’m baking for my family ) we love a big of sweetness here too lol . I have never tried with the preshredded coconut ( I’m pretty sure it tastes just as delicious ) but yes that’s why it was sticking , maybe next time use a tad coconut milk so as to not lose that coconut flavor ? Just a suggestion . ❤️🦋
My fadda is from Guyana and he call these rollie pollies 😂
Ji Ji lol that’s a new one for me 🤣 I love it
Gonna definitely try it your way
JAR’s Delight Cakes & Pastries let me know how it comes out!
Will definitely let you know
Do you add a bit of oil to the pan before you add the ingredients for the filling?
Teneisha no hun no need just keep the fire on low
🤗
__ tiandi hey ! I hope if this is one of your favorites that you try it soon !
Trinis dont do it this way (into a log). We does do everything the same way roll out the dough: place the coconut on one side of the dough and taking the other side of the dough and covering the coconut with it. And pressing the ends of dough to seal. Check out cooking with natasha coconut turnovers/fingers. You'll understand what im talking about. It have trinis who do this recipe as well