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Fresh coconut pie

coconut pie

Every week we serve fresh coconut pie on our Belize island. We have about 1000 coconut trees, so we like to serve fresh coconut dishes whenever possible. The coconuts are picked that very day, it doesn’t get any fresher than that! In addition to coconut pie, we also serve coconut rice, fresh roasted coconut, and Belizean Fry Jacks and Belizean Rice & Beans made with coconut milk from fresh coconuts. We also sometimes serve a wonderful rum drink using coconut water. To see our complete Belize food menu, visit our website.

After harvesting the coconuts, the outer husk is removed, and then the hard shell is chipped off with a machete. We then grate the coconut into consistent, small chunks. Our guests are fascinated by this process and we often give an hour-long demonstration about all things coconut.

Here is the complete Belizean recipe for fresh coconut pie. This recipe makes one coconut pie.

The crust
1-1/2 cups white flour
1/2 t. salt
1/2 cup Crisco or butter
3 T. water

Preheat oven to 425 degrees. Mix flour and salt together, then cut in shortening until the grain in the mixture is pea size. Stir the water in, 1 tablespoon at a time, until the mixture holds together when you gather in into a ball. Pat it evenly into a pie pan. Bake 12-15 minutes. Cool before filling.

The filling
2 coconuts
1 can sweetened condensed milk
1 can evaporated milk
2 eggs
1 t. cinnamon
½ t. nutmeg.

When choosing your coconuts, collect the kind half-way between dry and green. Grate the coconut, the best method is a rotating hand crank grinder. Mix all ingredients together and precook the mixture until a little thick (about 5 minutes). Pour into pie shell and bake until toothpick comes out clean (about 30 minutes, but will vary with altitude and oven).

[click on each image below to see the full picture]

All photos by Wil Thijssen.