Pastel de Dulce de Coco

Coconut Pie


Preparation info

  • Difficulty


  • 16 to 20


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This is the most famous dessert from the city of Cartagena de Indias, our colonial walled city on the Caribbean coast. They are very famous for it and many other coconut recipes, such as Cazuela de Mariscos and Sancocho de Pescado al Coco.



  • 4 cups grated fresh coconut (2 coconuts)
  • cups sugar
  • 1 cup milk
  • 2 tablespoons flour

Pie Pastry

  • 4 cups flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup (½ pound, 2 sticks) butter, cut into 16 pieces and frozen


  1. In a medium, heavy pot or caldero* place the coconut and sugar with 4 cups of water. Cook over medium heat for 45 minutes, stirring occasionally.
  2. In a medium bowl combine the milk and flour; pour into the pot and continue cooking for 12 to 15 minutes more.
  3. Remove from the heat and set aside to cool.
  4. While the filling is cooking, MAKE THE PASTRY: Place the flour, sugar, and salt in the bowl of a food processor and mix for 10 seconds. Add the butter and process 15 seconds more. Add ¼ cup of water and process for 45 seconds or until the dough forms a ball and leaves the side of the bowl.
  5. Wrap the dough in plastic and refrigerate for 45 minutes.
  6. Preheat the oven to 350°F. Remove the dough from the refrigerator and divide in two. Roll each dough half into a 14-inch circle. Place one of the circles in the bottom of a 10-inch tart pan. Fill with the cool coconut mixture and cover with the second dough circle. Press the two doughs together and make a design on the edges. Cut some holes in the top crust to let the air out while baking.
  7. Bake for 1 hour and 10 minutes or until light golden brown.
  8. Cool before serving, or serve warm.