Belizean Coconut Crust Recipe

Sweet, fresh coconut in a coconut milk crust. You just can’t say no. Period. You can’t.

We had the pleasure of making Belizean Coconut Crust recently as a family in the freshest and most authentic way possible… with fallen coconuts from the yard! We took photos of the process so that you can help us re-live this coconut crust journey. These little desserts are a lot of work, but worth every second.

Making Coconut Crust:

There are two main components of coconut crust, first, the dough is very similar to flour tortillas just with more added fats. Second, the filling is created by feel, and varies based on the baker’s taste! The filling is essentially a caramelizing process of fresh grated coconut, sugar, and spices.  Making coconut crust is often done in enormous batches, some to eat, and some to sell.

Coconut Crust Shortcut: For the cheaters out there

…and I have to admit that I am often one of them!  The majority of the work of coconut crusts is: cracking and grating the coconut, AND the sheer volume of crusts most people will make at once. If you want to take it easy, cut the recipe in half!  If you want to take it even easier, you can use shredded coconut from the store, just make sure you buy unsweetened coconut (to be sure the ingredients should read “coconut” and nothing else).  Do be warned though, if you use shredded coconut, you will have to baby your filling to rehydrate the coconut… and it still won’t be quite as good.

Belizean Coconut Crusts Recipe

Coconut Crust is a beloved Belizean dessert that has been passed down through generations of families. This recipe has been perfected by a Mayan grandmother and is a true representation of the traditional dish.

Ingredient options:

• For a vegan option, replace butter or shortening with coconut oil.
• For a gluten-free option, replace flour with gluten-free flour.

Serving suggestions:

• Serve Coconut Crust with a scoop of vanilla ice cream.
• Pair Coconut Crust with a hot cup of Belizean coffee for a delicious dessert.

Tips and tricks:

• When selecting coconuts, look for ones that are heavy and have a good amount of water inside.
• Grate coconut meat using a box grater or food processor.
• Store leftover Coconut Crust in an airtight container in the refrigerator for up to 3 days.

How to make Belizean Coconut Crust:

Coconut Crust Filling Ingredients:

• 2 coconuts
• 2 cups sugar
• 1 teaspoon vanilla
• Freshly grated ginger root to taste
• 1/2 teaspoon nutmeg (optional)
• 1 teaspoon cinnamon (optional)

Step 1: Preparing the Coconut Crust Filling

1. Crack your coconut and grate all the meat.
2. Combine all the ingredients for the filling over the stovetop, on medium heat.
3. Stir constantly so that sugar does not burn.
4. The mixture should start to caramelize and turn brown in color. You want the consistency of the filling to be a little firmer than jam.

Coconut Crust Dough Ingredients:

• 1 lb flour
• 1/8 cup sugar (optional)
• 1 teaspoon salt
• 1/2 cup butter or shortening
• Coconut water as needed, if you have taken the time to make coconut milk, then coconut milk

Step 2: Preparing the Coconut Crust Dough

1. Mix the dough ingredients together by hand. Mixtures should be very pliable like playdough.
2. Mix until consistent, shape into one big ball, and then pull off ping-pong-sized portions.
3. Oil or spray your counter with PAM and press each of these ping-pong-sized balls into disks using your fingertips.

Step 3: Filling the Dough with Coconut Crust Filling

1. Place a spoonful of filling in the center and fold the dough over it in half.
2. Press down the edges with a fork.
3. Line all your crusts up on a cookie sheet and bake in a preheated 400-degree oven for 12 minutes, or until the outside is golden brown.

Notes:

This recipe, like so many Belizean recipes, is by feel and taste.  Some people spice their filling differently or differ in the proportions of ingredients. This recipe is one perfected by a Mayan grandmother.

• This recipe yields about 48 crusts.
• The prep time for this recipe is 1.5-2 hours, while the cooking time is 30-45 minutes depending on how many sheets of Coconut Crust you make.
• For added flavor, you can add nutmeg or cinnamon to the filling ingredients.

We hope you enjoy making and savoring this Belizean dessert recipe. Share your experience in the comments below, and feel free to modify the recipe to your liking! Let us know how this recipe worked for you!