Salara (Guyanese Coconut Roll / Red Bread)

  • Total time - 3 hours
  • Dough preparation - 20 minutes
  • Rising (2 phases) - 2 hours 30 minutes
  • Baking - 25 minutes
  • Servings: 8
  • Country: Guyana
Slices of Guyanese Salara, showing soft white bread rolled around a bright red coconut filling.

The key to a successful Salara is a soft, tender bread dough and a moist filling. The coconut filling should not be dry. Some recipes pre-cook the filling to dissolve the sugar, making it juicier.

Red food colouring (often liquid or gel) is necessary to achieve the authentic, vibrant red colour. Don't be shy about the intensity; it is characteristic of this dessert.

Ingredients

For the Dough (Bread)

  • 3 cups all-purpose or bread flour
  • 1 Tbsp dry instant yeast
  • 0.25 cups granulated sugar
  • 1 cup warm milk (about 40 °C / 105 °F)
  • 0.5 cups butter, softened
  • 1 tsp salt
  • 1 piece egg, for egg wash (optional)

For the Filling

  • 2.5 cups grated coconut (fresh or frozen)
  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 0.5 tsp red food colouring (liquid or gel)
  • 2 Tbsp water (only to moisten if coconut is dry)

Instructions

Step 1: Preparing the Dough

In a small bowl, dissolve 1 Tbsp of sugar in warm milk and stir in the yeast. Let it stand for 5–10 minutes until foamy.

In a large bowl, mix the flour, remaining sugar, and salt. Add the softened butter and the yeast-milk mixture.

Knead a soft, elastic dough. Knead for about 5–8 minutes until it is smooth and no longer sticky. Add a little flour if it's too sticky.

Brush the dough with oil, cover with film, and let it rise in a warm place for about 1 hour until doubled in size.

Step 2: Preparing the Filling

In a large bowl, mix the grated coconut, sugar, cinnamon, and vanilla extract.

Add the red food colouring and 2 Tbsp of water (or as needed if the coconut is dry). Mix thoroughly so the filling acquires a deep, uniform red colour. Let it stand.

Step 3: Rolling and Filling

Punch down the risen dough and divide it into two equal parts. Roll each part into a rectangle approximately 30x20 cm (12x8 inches).

Brush each rectangle with a thin layer of melted butter and spread half of the coconut filling evenly over them, leaving a small border free.

Roll the dough tightly from the long side and pinch and tuck the ends under the roll to prevent the filling from spilling. Transfer the rolls to a baking sheet lined with parchment paper.

Step 4: Baking and Glazing

Cover the rolls and let them rise for another 30 minutes.

Preheat the oven to 190 °C (375 °F). Brush the rolls with a beaten egg (optional for a golden colour).

Bake for 20–25 minutes until beautifully golden brown.

Immediately after removing from the oven, brush the rolls with melted butter or a simple sugar glaze (sugar + water/milk). Allow the Salara to cool completely before slicing to prevent the filling from oozing out.