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Authentic Guyanese Salara A Caribbean Coconut Bread Classic

Authentic-Guyanese-Salara
The Authentic Guyanese Salara recipe is exclusively designed by our chef for Keif’s Catering, not adapted from any other source or cookbook.
  • Preparation Time: 40 Minutes
  • Chilling Time: 2 Hours and 15 Minutes
  • Cook/ Bake Time: 35 Minutes
  • Serving Size: One Slice per person

Our authentic Guyanese Salara recipe is made with soft, lightly, sweetened yeast dough wrapped around a rich coconut filling. Salara is recognized by its delicious swirl of sweet, combined with Guyanese coconut rolls. One bite of our Guyanese Salara and you’ll get to know why it’s guests favorite. Want us to serve our premium sweets at your next event? Explore our dessert menu to know more.

Ingredients

For Coconut Filling:

  • 5 cups shredded coconut
  • 3 teaspoons grated ginger
  • 2 teaspoons ground nutmeg
  • ¼ cup coconut milk
  • 1 cup brown sugar
  • ¼ cup condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 teaspoon almond extract
  • 4 teaspoons butter
  • Red food color, as needed

For Dough:

  • 4 cups all-purpose flour
  • ¼ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 4 teaspoons softened butter
  • 1 teaspoon vanilla extract

For Yeast Mixture:

  • 1 packet active dry yeast
  • 2 tablespoons brown sugar
  • 1¼ cups warm milk

For Egg Wash:

  • 1 egg
  • A small amount of water

Instructions

Step 01: Activate The Yeast

  1. Combine the active dry yeast
  2. Add 2 tablespoons of brown sugar and warm milk.
  3. Stir gently and allow it to sit for approximately 5–10 minutes or until the mixture becomes foamy.
activate-the-yeast

Step 02: Prepare the Dough

  1. Take a large mixing bowl
  2. Combine the flour, ¼ cup of brown sugar, and salt in a large bowl.
  3. Add the softened butter, lemon juice, and vanilla extract.
  4. Once the yeast is activated, pour it into the dry ingredients.
  5. Gradually combine everything until a soft dough forms.
  6. Lightly flour your work surface and knead the dough until it becomes smooth and elastic.
  7. Spray or lightly grease a clean bowl
  8. Place the dough inside, and cover it tightly.
  9. Allow the dough to rise in a warm place until it doubles in size.
Prepare-the-dough

Step 03: Prepare The Coconut Filling

While the dough is rising,

  1. Melt the butter in a saucepan over medium heat.
  2. Add the shredded coconut and toast it lightly.
  3. Stir in the grated ginger and nutmeg.
  4. Add the brown sugar, condensed milk, vanilla extract, coconut extract, and almond extract.
  5. Mix until everything is thoroughly incorporated.
  6. Pour in the coconut milk to give the filling a rich, moist texture.
  7. Add the red food color gradually until you reach your desired shade of red.
  8. Remove the filling from the heat and allow it to cool completely.
prepare-the-coconut-filling

Step 04: Assemble the Salara

  1. Once the dough has doubled in size, gently punch it down.
  2. Transfer it to a lightly floured surface and roll it out to approximately ½-inch thickness.
  3. Spread the cooled coconut filling evenly over the dough, leaving a small border around the edges.
  4. Roll the dough tightly into a log and pinch the seam and both ends closed to prevent the filling from escaping.
  5. Carefully transfer the loaf to a prepared baking sheet.
  6. Cover it and allow it to rise again for approximately 30 minutes.
assemble-the-salara

Step 05: Bake

  1. While the loaf is rising, preheat the oven to 350°F.
  2. Whisk the egg with a small amount of water.
  3. Lightly brush the egg wash over the top of the loaf to give it a beautiful golden-brown finish.
  4. Bake for approximately 30 minutes, or until the bread is golden brown and fully baked.
  5. Allow the Salara to rest for at least 20 minutes before slicing.
bake

Finish

Once the salara has cooled and is ready to cut, you’ll have one of the best Guyanese treats—soft, sweet, coconut-filled Salara made from the heart!

Scaling for Events:

Our one batch of coconut bread recipe produces two medium loaves and approximately 20 servings. For 50 guests, we recommend preparing three batches, producing six loaves and approximately 60 servings. And for 100 guests, prepare five batches, producing 10 loaves and approximately 100 servings. To maintain the consistency of our Salara bread recipe, we suggest you to weigh and divide the dough and filling evenly and prepare multiple controlled batches rather than overloading the mixer.

Chef’s Tip:

Our Chef’s secret tip to make this coconut bread recipe more delicious is to lightly toast the coconut with fresh ginger and nutmeg before adding the milk, extracts, and red coloring. We also recommend you to make sure that the coconut filling is cooled completely before spreading it over the dough so the bread maintains its structure and creates a beautiful red coconut swirl.

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