BAHAMIAN COCONUT TART | BAHAMIAN COOKING

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream offers a dairy-free option, while evaporated milk is often less expensive.

unsweetened shredded coconut

🥗Healthier: fresh coconut

💰Cheaper: desiccated coconut

Fresh coconut adds natural flavor, while desiccated coconut is more affordable.

Boil 2 cups of peeled grated coconut in 2 cups of water for 8-10 minutes.

Add 1 cup of sugar and a pinch of salt to the boiling coconut.

Stir and allow to cook until most of the water has dried out.

Add 1/4 cup of evaporated milk and 1/4 teaspoon of nutmeg to the coconut mixture and cook for another 8-10 minutes.

Mix 1/2 tablespoon of flour with 2 tablespoons of evaporated milk and add to the coconut mixture to thicken it up.

Allow the coconut mixture to cool before preparing the crust.

For the crust, combine 2 cups of regular white flour, 1/3 cup of sugar, 1/4 teaspoon of nutmeg, 2 teaspoons of baking powder, and a pinch of salt.

Add 2 tablespoons of I Can't Believe It's Not Butter and mix until the butter forms small balls in the flour.

Gradually add 1 cup of cold milk until the dough comes together, using only as much as needed.

Knead the dough lightly and roll it out to fit the baking dish.

Place half of the dough in the baking dish, add the cooled coconut mixture, and cover with the other half of the dough in a lattice pattern.

Trim any excess dough and ensure the presentation is neat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens