Coconut Paymee

Preparation info
  • Makes


    • Difficulty


Appears in
Sweet Hands: Island Cooking from Trinidad and Tobago

By Ramin Ganeshram

Published 2018

  • About

A delicious sweet version of paymee, like pastelles they are wrapped in banana leaves or corn husks and then steamed.


  • 2 cups masa harina
  • 2 teaspoons coarse salt
  • ¾ cup


  1. Combine the masa harina, salt, and sugar in a medium bowl and set aside.
  2. Melt the butter in a shallow frying pan and add the raisins, stirring constantly until plumped. Add the coconut and pumpkin or squash and sauté for 2 to 3 minutes, stirring occasionally.
  3. Add the coconut mixture to the dry ingredients. Gradually stir in about ¾ cup of water until you