Monday, 11 July 2016

I should Coco...

Coconut Tartlet
For several centuries since they was discovered by Spanish and Portuguese explorers, coconuts have been associated with the exotic. But in the tropics and sub tropics, they are known for their versatility with many uses ranging from cosmetics to food and even claims as a cure for all sorts of ailments.
Grandma had a number of baking recipes with  desiccated or shredded coconut. The humble Coconut Tartlets recipe is one of my favourites. It makes about 12 tartlets.
Coconut Tartlets
strawberry or raspberry jam
2oz/50g butter
2oz/50g sugar
1 egg (beaten)
2oz/50g desiccated coconut
1 tbsp self raising flour

Pre heat the oven to 180 C (Fan 160 C )/ Mark 4 / 350F. Roll out pastry thinly (2mm) and cut into 12 rounds  with a cutter. Place the rounds in the bun tin. Put half a teaspoon of jam in the bottom of each tartlet. Cream the butter and sugar until light and fluffy. Add the beaten egg and coconut. Place 1tsp of the sponge mixture on top of the jam. Bake for about 20 minutes until the sponge is golden brown. Leave to cool for about 5 minutes before removing from the tin.

For more of Grandma’s Coconut recipes, check out
You should definitely Coco....

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