13 de septiembre de 2016

A Belizean Coconut Tart RECIPE FOR TODAY

Belizean Coconut Tart
1 coconut 
1/2 can condensed milk 
1/2 nutmeg grated
2 tbsp vanilla essence
2 tsp sugar optional
red coloring only 1/2 tsp
2 cups flour
1/2 lb shortening
Cold water
Combine flour,shortening and crumble.
Add water a little at a time to make dough.
Grease muffin tin and line with dough.
If you have a fresh coconut break coconut and use the white part of coconut.
Grate coconut and add condensed milk along with nutmeg, vanilla and coloring.
Mix well put one tablespoon of filling in each lined muffin tin.
Bake for 15 to 20 minutes at 400*

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