Sweet bread stuffed with a rich coconut filling.
1. The original recipe by Dr Betty "K" can be found on Guyana Outpost. I've modified it quite a bit but didn't want to claim it as my own.
2. I'm using store bought, shredded coconut because that's what I have available where I live. If you are using fresh shredded coconut you will need to add about 1/4 cup of sugar to your filling.
3. The glaze is a simple syrup.
4. This makes a pretty huge roll, because the best salara's I've had back home, are usually a large slice that can serve as a meal.
5. It takes a lot of food coloring to get this to the right shade of red. The salara pictured here in my opinion still needs some more food coloring to get to that bright red that salara traditionally gets. I've found that using gel coloring is a lot better than the one I have pictured above.