Coconut Rissoles

Coconut Rissoles

Coconut Rissoles


Ingredients for about 10 rissoles:

Ingredients for rissole dough:

  • 225 g of flour
  • 150 g of soft butter (soft but not melted)
  • 1 egg
  • 10 g of sugar
  • 1 pinch of fine salt
  • 1 egg yolk
  • 2 tablespoons of milk


Ingredients for the coconut stuffing:

  • 1 coconut (after removing the shell and peel the brown part I got 240 g of coconut)
  • 180 g of brown sugar
  • 300 ml of water
  • 25 g of dry raisin
  • 1 cinnamon stick
  • 1 vanilla pod split in half
  • The zest of a lime



To start break the coconut and peel the brown part. Grate the coconut with the thin part of your grater. Put the grated coconut in a bowl, add the sugar, lime zest, cinnamon and split vanilla pod. Mix, cover and let marinate for 2 hours minimum (I left for 4 hours).

In a large bowl mix together the egg, salt, sugar and flour. Then add the butter. Knead until you can form a ball with the dough. Flatten the ball of dough lightly with your hand and put it in cellophane. Reserve in the fridge for an hour.

In a saucepan pour the coconut mixture and start cooking over medium heat for 5 minutes, stirring to prevent the mixture from burning. Then add the water, mix and simmer under cover on low heat for 40 minutes. Stir occasionally. Once the 40 minutes have elapsed, add the dry raisins. Mix and simmer over medium heat for 20 minutes. Let cool before proceeding to the next step.

Preheat the oven to 180 °. Take the dough out of the fridge and spread it out. Using a small bowl or a cookie cutter make 8 to 10 cm discs. If you have a ravioli mold put your dough disc in it and put a tablespoon of stuffing. Pour some water around the edges and close the mold. Do the same with the rest of the dough discs. If you do not have a ravioli mold put a tablespoon of stuffing on half of the disc, avoiding to put to the edge. Pour some water around the edges, close the dough and solder it with the back of a fork.

Mix together the egg yolk and the milk. With a brush, cover your rissoles with the egg to brown. Place the rissoles on a baking sheet and put them on the baking sheet. Bake for 25 minutes. Let cool a little before eating.

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