Caribbean Coconut Tart

Ingredients 

Filling:

One small to medium size coconut for Fresh grated coconut

1 ½ tbsp vanilla extract

½ tbsp almond extract

½ tsp pumpkin pie spice

½ tsp ground all spice 

½ tsp nutmeg

1 Tbsp ground cinnamon

2 - cups sugar (to taste)

3 ½ cup water + coconut water

*(coconut water will vary). Add additional water to make up a total of 3 ½ cup amount.

Crust:

Pillsbury Pie Crusts (Not traditionally done) Traditional crust coming soon.

Instructions

Preheat the oven to 350°F, or follow the instructions on your box, for your pre-made pie crust.

Check your crust after 30min, to ensure the crust doesn’t burn. Remember the coconut filling is already cooked,

1. In a bowl grate the coconut.

2. Then add grated coconut to your pot, vanilla extract, almond extract, pumpkin pie spice, ground all spice, ground nutmeg, ground cinnamon, sugar, and coconut water + water to make up the 3 ½ cup. Stir ingredients thoroughly.

3. On medium heat, simmer coconut mixture for 35/40 minutes (until liquid reduces and thickens). Then remove from heat and set aside to cool.

4. Press the dough (Pre-made pie crust) into a pie dish. 

5. Spoon the filling into the pie crust, then cut about ¾ inch strips to add on the top of your pan as an overlay. Then use some of the strips to make a lattice-style pie crust. 

6. Bake for 40/45 minutes, or until the coconut filling has set and is turning golden brown. Let sit for 15 minutes and serve hot or room temperature.