Home › Recipes › Gojas (Coconut Turnovers)
← Back to all recipes
Gojas (Coconut Turnovers)
Crisp fried pastry turnovers filled with sweet spiced coconut — a beloved Guyanese treat flavoured with cinnamon, ginger and a hint of clove. Perfect with a cup of tea.
Gojas are Guyana’s answer to the sweet hand pie: a crisp golden pastry packed with warmly spiced coconut. They’re a fixture at bake sales, tea time and family gatherings, and the smell of cinnamon and ginger frying is pure nostalgia.
Ingredients
- For the dough
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp butter or shortening
- 1 tbsp sugar
- About 1 cup water
- Oil, for frying
- For the coconut filling
- 2 cups freshly grated coconut (or dried, soaked)
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp grated ginger
- 1/4 tsp ground clove
- 1/4 cup water
Instructions
- Make the filling: combine grated coconut, brown sugar, cinnamon, ginger, clove and water in a pan. Cook over medium heat, stirring, until the sugar melts and the mixture is sticky and fragrant, about 8–10 minutes. Let cool.
- Make the dough: mix flour, baking powder, salt and sugar. Rub in the butter, then add water gradually to form a smooth, firm dough. Rest 15 minutes.
- Divide the dough into 8 balls. Roll each into a circle about 5 inches wide.
- Place a spoonful of coconut filling on one half of each circle. Fold over into a half-moon and press the edges firmly. Crimp with a fork to seal.
- Heat 2 inches of oil to medium. Fry the gojas in batches, turning, until golden and crisp on both sides, about 3–4 minutes.
- Drain on paper towels and let cool slightly before serving — the filling stays very hot.
Tips & Notes
- Seal the edges well so the filling doesn't leak into the oil.
- Fresh coconut gives the best flavour, but dried unsweetened coconut soaked in a little warm water works too.
- For a baked version, brush with egg wash and bake at 375°F (190°C) for 18–20 minutes.
- Store in an airtight container — they keep crisp for 2–3 days.
Frequently Asked Questions
Why did my filling leak out while frying?
The edges were not sealed tightly enough. Press the half-moons closed and crimp them firmly with a fork before frying.
Can I use dried coconut instead of fresh?
Yes — soak dried unsweetened coconut in a little warm water first. Fresh coconut gives the best flavour, but dried works well.
How long do gojas stay fresh?
Stored in an airtight container they stay crisp for 2–3 days.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
You might also like
Guyanese Black Cake
Guyana's legendary Christmas cake — dried fruit soaked for weeks in rum and cherry brandy, blended dark and folded into a rich, moist spiced batter. Deep, boozy and unforgettable.
Guyanese Pepperpot
The iconic Guyanese Christmas dish — beef slow-cooked in cassareep with cinnamon, clove and wiri wiri pepper until dark, glossy and deeply spiced. Traditionally served with homemade plait bread.
Guyanese Cook-Up Rice
Guyana's beloved one-pot national dish — rice simmered in rich coconut milk with black-eye peas, seasoned meat, thyme and wiri wiri pepper until every grain is tender and full of flavour.