Toni’s Coconut Bouille Sweet Tart Filling

2013-10-19
  • Yield : 2 quarts
  • Servings : 2 quarts
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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A recipe was born when my friend Toni wanted coconut sweet tart pies. Using my Mom’s basic bouillie recipe, the recipe was modified to a sweet tart filling with the addition of three coconuts – canned cream of coconut, flaked coconut and coconut extract. Along with sweet dough tarts, mini pies were made using muffin tins.

Ingredients

  • 3 cups milk
  • 1 can cream of coconut 15oz
  • 1 1/3 cup flour all purpose
  • 1 1/2 cup water
  • 1/2 cup sugar
  • 2 cups Bakers sweetened coconut flakes
  • 2 tsp vanilla extract
  • 1 tsp coconut extract

Directions

Step 1

Puree the flaked coconut and cream of coconut in a blender.

Step 2

Over medium heat bring milk, vanilla and coconut flavor just to a boil. While the milk is heating combine the flour and water making sure there are no lumps in the mixture.

Step 3

After the milk comes to a boil, add the flour and water mixture and the one-half cup sugar. Stir constantly just until the desired consistency is reached or until mixture starts to turns (about 1 to 1-1/2 minutes) to a pudding consistency, immediately add the pureed coconut mixture and combine thoroughly. Set aside to cool to fill the tarts; elegant enough to serve for dessert.



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