Toni's Coconut Bouille Sweet Tart Filling

2 quarts filling servings Prep: 10 m Cook: 10 m Total: 20 m Intermediate
5.0/5 (1)
Toni's Coconut Bouille Sweet Tart Filling
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

2 quarts filling servings
  • 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

Step-by-Step Instructions

  1. Puree the flaked coconut and cream of coconut in a blender until smooth.
  2. Over medium heat bring milk, vanilla and coconut extract just to a boil. While the milk is heating, combine the flour and water in a separate bowl, whisking until smooth and making sure there are no lumps in the mixture.
  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 turn (about 1 to 1-1/2 minutes) to a pudding consistency. Immediately add the pureed coconut mixture and combine thoroughly. Remove from heat and set aside to cool before using to fill sweet dough tarts; elegant enough to serve for dessert.

Common Problems and Solutions

Q: Why is my filling lumpy?

A: Make sure to whisk the flour and water mixture thoroughly until completely smooth before adding it to the hot milk. Any lumps at this stage will remain in the final filling. Strain the flour mixture if needed.

Q: Why did my filling turn out too thin?

A: The filling thickens as it cooks and as it cools. Make sure to cook it for the full 1-1/2 minutes after adding the flour mixture, stirring constantly. It should reach a pudding consistency before removing from heat. If it's still too thin after cooling, you can return it to the heat and cook a bit longer.

Q: Can I make this ahead of time?

A: Yes, this filling can be made a day ahead. Store it covered in the refrigerator and let it come to room temperature before filling tarts, or fill the tarts while it's chilled.

Tips and Techniques

Don’t rush the milk to a boil - medium heat prevents scorching. Remove from heat immediately once the pudding consistency is reached to avoid overcooking, which can make the filling too thick or cause the dairy to curdle.

Ingredient Substitutions

  • cream of coconut: coconut milk mixed with 1/4 cup additional sugar
  • coconut extract: additional vanilla extract or almond extract
  • whole milk: 2% milk or half-and-half

Equipment Needed

  • Blender or food processor for pureeing coconut
  • Heavy-bottomed saucepan to prevent scorching
  • Wire whisk for smooth flour mixture

Historical Context

Bouillie is a traditional Cajun comfort food, typically eaten as a warm breakfast porridge or simple dessert. This recipe shows the evolution of Cajun cooking - taking a beloved traditional dish and adapting it for modern uses like tart fillings.