Pastel de Dulce de Coco

Coconut Pie

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Preparation info
  • 16 to 20

    servings
    • Difficulty

      Medium

Appears in
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.

Ingredients

Filling

  • 4 cups grated fresh coconut (2 coconuts)
  • cups

Method

  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, MA