Toni’s Coconut Bouille Sweet Tart Filling
2013-10-19- Course: Desserts
- 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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