Every time I bake this Salara recipe, I know I’m in for something comforting and familiar. It’s a soft, rolled bread filled with sweet, spiced coconut and that signature red swirl you’ll only find in Guyanese Salara.
My first attempt years ago was a mess—but once I got the dough right, it became part of my regular baking routine.
This isn’t just about getting a pretty loaf; it’s about that amazing coconut aroma, the tender crumb, and sharing a slice with someone while it’s still warm. If you’re new to Salara, this version makes it easy.
Caribbean Salara Recipe – Soft, Sweet & Swirled
Learn how to make this Salara recipe with soft dough, sweet coconut filling, and the classic red swirl—an authentic Guyanese treat.
Recipe Overview
- Prep Time: 2 hours (including rising time)
- Cook Time: 30 minutes
- Course: Dessert
- Cuisine: Guyanese
- Yield: 1 loaf
- Calories: 250 per serving
Ingredients
For The Dough:
- 1 packet active dry yeast
- 1 tablespoon granulated or brown sugar
- 1/4 cup warm water
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup melted butter
For The Filling:
- 2 cups sweetened shredded coconut
- 1/4 cup water
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- Few drops liquid red food coloring
To Finish:
- 2 tablespoons unsalted butter, melted
Instructions
Making The Dough
- Activate The Yeast: In a small bowl, combine the yeast, warm water, and 1 tablespoon of sugar. Let it sit for about 10 minutes until it becomes frothy. This means the yeast is active and ready to go.
- Prepare The Dough: Mix the flour, salt, and the remaining sugar in a large mixing basin. Make a well in the center and pour in the yeast mixture, warm milk, and melted butter. Mix until a dough forms.
- Knead The Dough: Once the dough is smooth and elastic, place it on a surface dusted with flour and knead it for approximately ten minutes. Add a bit more flour if the dough is too sticky.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Making The Filling
- Prepare The Coconut Filling: In a saucepan, combine the shredded coconut, water, melted butter, vanilla extract, almond extract, brown sugar, cinnamon, and nutmeg. Stirring continually, cook over medium heat until mixture thickens. Mix thoroughly after adding a few drops of red food coloring. Turn off the heat and let it to cool.
Assembling The Salara
- Roll Out The Dough: Punch down the risen dough and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick.
- Add The Filling: Spread the cooled coconut filling evenly over the dough, leaving a small border around the edges.
- Roll Up The Dough: Starting from one of the long sides, tightly roll the dough into a log. Pinch the seams and ends to seal.
- Second Rise: Place the rolled dough on a greased baking sheet, cover it with a damp cloth, and let it rise for another 30 minutes.
Baking The Salara
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake the Bread: Brush the risen dough with melted butter and bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.
- Cool and Serve: Remove the Salara from the oven and let it cool on a wire rack before slicing and serving.
Tips For Perfection
- Consistent Dough: Make sure your yeast is fresh and active for the perfect rise.
- Even Filling: Spread the filling evenly to ensure each bite is packed with flavor.
- Coloring: Adjust the amount of food coloring to your preference for a vibrant red filling.
Serving Suggestions
Serve your Salara with a cup of tea or coffee for a delightful afternoon treat. It’s also perfect for breakfast or as a sweet snack any time of the day!
Conclusion
This Salara recipe has shown you how to make a beloved Guyanese dessert at home. The sweet coconut filling and soft bread make every bite a treat.
Share this delightful recipe with loved ones and bring a touch of Guyana to your gatherings.
FAQs
Can I Freeze Salara?
Yes, you can freeze Salara. Tightly wrap it in foil first, then in plastic wrap. It has a maximum three-month frozen period. Thaw at room temperature before reheating.
What Is The Best Type Of Flour To Use?
All-purpose flour works best for this recipe, but bread flour can also be used for a chewier texture.
How Can I Make Gluten-Free Salara?
You can use a gluten-free flour blend. Make sure it contains xanthan gum to help with the dough’s elasticity.
Can I Use A Different Type Of Sweetener?
Yes, you can substitute coconut sugar, honey, or agave syrup for granulated sugar.
How Long Does Salara Stay Fresh?
Salara stays fresh for up to 3 days when stored in an airtight container at room temperature.
Homemade Salara Recipe: Traditional Guyanese Coconut Roll
Ingredients
For The Dough:
- 1 packet active dry yeast
- 1 tablespoon granulated or brown sugar
- 1/4 cup warm water
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup melted butter
For The Filling:
- 2 cups sweetened shredded coconut
- 1/4 cup water
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- Few drops liquid red food coloring
To Finish:
- 2 tablespoons unsalted butter melted
Instructions
Making The Dough
- Activate The Yeast: In a small bowl, combine the yeast, warm water, and 1 tablespoon of sugar. Let it sit for about 10 minutes until it becomes frothy. This means the yeast is active and ready to go.
- Prepare The Dough: Mix the flour, salt, and the remaining sugar in a large mixing basin. Make a well in the center and pour in the yeast mixture, warm milk, and melted butter. Mix until a dough forms.
- Knead The Dough: Once the dough is smooth and elastic, place it on a surface dusted with flour and knead it for approximately ten minutes. Add a bit more flour if the dough is too sticky.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Making The Filling
- Prepare The Coconut Filling: In a saucepan, combine the shredded coconut, water, melted butter, vanilla extract, almond extract, brown sugar, cinnamon, and nutmeg. Stirring continually, cook over medium heat until mixture thickens. Mix thoroughly after adding a few drops of red food coloring. Turn off the heat and let it to cool.
Assembling The Salara
- Roll Out The Dough: Punch down the risen dough and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick.
- Add The Filling: Spread the cooled coconut filling evenly over the dough, leaving a small border around the edges.
- Roll Up The Dough: Starting from one of the long sides, tightly roll the dough into a log. Pinch the seams and ends to seal.
- Second Rise: Place the rolled dough on a greased baking sheet, cover it with a damp cloth, and let it rise for another 30 minutes.
Baking The Salara
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake the Bread: Brush the risen dough with melted butter and bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.
- Cool and Serve: Remove the Salara from the oven and let it cool on a wire rack before slicing and serving.
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