Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
546
Calories
18g
Protein
41g
Fat
28g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1/2 coconut (grated)
- 3 eggs (beaten)
- 1 tsp nutmeg (grated) 5ml
- 1 tsp lemon or Vanilla Essence 5ml
- 1 small can Evaporated Milk (3/4 cup) 200ml
- 3/4 tin Condensed Milk (to taste)
Directions
1
Use short-crusty pastry for dough.
2
Remove outter brown skin of coconut. (Or use half-green coconut).
3
Grate coconut.
4
Preheat oven to 450 F/230 C.
5
Beat eggs until frothy.
6
Add essence, nutmeg and evaporated milk. Mix well.
7
Sweeten to taste with condensed milk.
8
Add grated coconut. Mix well.
9
Put mixture in pie shell. Bake at 450 F/230 C for 15-20 minutes.
10
Lower oven to 350 F/180 C.
11
Bake until filling is firm when touched. Filling should not shake.
12
Category:Belizean Recipes
13
Category:Belizean Desserts
Recipe sourced from
fandom