Strawberry and coconut swirls recipe

By Silvana Franco

  1. Makes 18
  2. Takes 25 minutes to make, 20-25 minutes to cook, plus proving and cooling.
  3. Rating

Strawberries and coconut make a perfect marriage of flavours in these delicious and easy to make teatime treats.

tried and tested
Strawberry and coconut swirls


  1. 500g strong white bread flour, plus extra for dusting
  2. 75g unsalted butter, diced
  3. 7g sachet fast-action dried yeast
  4. 50g golden caster sugar
  5. 100g desiccated coconut
  6. 350ml milk, warmed slightly, plus a little cold milk for brushing
  7. 100g icing sugar, sifted
  8. Juice of 1 lemon

  9. For the filling
  10. 50g butter, melted
  11. 350g strawberries, very thinly sliced
  12. 3 tbsp light muscovado sugar


  1. 1. Put the flour in a large bowl and, with your fingertips, rub in the butter. Stir in the yeast, sugar, coconut and a pinch of salt, then make a well in the centre and add the warmed milk. Bring it together to make a soft dough, then knead well on a lightly floured surface for 5 minutes until smooth. Return to the cleaned bowl, cover and set aside in a warm place for 1 hour until the dough has doubled in size.
  2. 2. Preheat the oven to 220°C/fan200°C/ gas 7. Roll the dough out on a lightly floured surface into a 45cm x 25cm rectangle. Brush with melted butter, then arrange the strawberry slices on top, leaving a 1cm border all around the edge. Sprinkle with light muscovado sugar, then roll up the long side to make a sausage shape.
  3. 3. Cut into 18 slices, then place the slices on 2 lined baking sheets and brush with milk. Leave to rise for 15 minutes, then bake for 20-25 minutes until cooked and golden. Cool on a wire rack. Mix the icing sugar with the lemon juice and drizzle over the swirls. Leave to set for a few minutes, then serve.

Nutritional info

Per swirl: 219kcals, 10.4g fat (7.2g saturated), 3.9g protein, 29.6g carbs, 8g sugar, 0.1g salt, 2.4g fibre


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