Coconut pastries (Pâtés coco)

Two weeks ago, my friend brought me some fresh coconut from the market. I was so glad to have this at home as I haven’t get the opportunity to eat coconut for ages. I removed the endocarp, peeled the brown skin, grated the pulp and freeze it straight away until knowing what I will be doing with it. Last week end I finally decided to bake and made some coconut pastries. Here is my recipe:

Ingredients for 20 small pastries:

– The pulp of a coconut (Around 300g of grated coconut)

– 200g of cane or brown sugar (You can also use white sugar if you prefer)

– A teaspoon of vanilla extract

– 3 pinches of cinnamon

– A pinch of nutmeg

– The zest of a lime

– 300 ml of water

– A whole egg

– A tablespoon of milk

– Ready made shortcrust pastry (Puff or homemade pastry will get the job done as well if you prefer)

– A pastry cutter

Instructions

  • Put the grated coconut, the sugar, the vanilla extract, cinnamon , nutmeg and lime zest in a bowl and let it sit overnight in the fridge
  • The day after, we are going to do the coconut jam
  • Put the mixture in a sauce pan and start the cooking for 2 to 3 minutes without the water
  • Add the water and let it simmer for about an hour or until sticky
  • Pour the hot jam in a jar, close it, put it up side down and let it completely cool (By doing it this way, you will be able to enjoy your jam longer, around a month when putting it in the fridge)
  • Split the yolk from the egg white in two separate containers and add the milk in the yolk
  • Roll up the dough on a counter and use your pastry cutter to make around 20 pieces
  • Fill out each piece with a teaspoon of jam in the centre
  • Add the egg white with a pastry brush on the edges and press them down with a fork
  • Once shaped, filled and closed, brush them with the yolk
  • Heat oven to 180C/160C fan/gas 4
  • Bake your pastries for about 20-25 minutes or until gold

BONNE APPÉTIT!!!

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