Someone has published a cookbook with recipes that are supposedly from Cartagena. I don’t own the book, although it looks like a good coffee table one with high quality photos, but I was able to read it on the internet while searching for a specific recipe. A friend had brought a slice of coconut pie to share with some of us a few weeks ago, and I wanted to see if we could make it here in the mountains.
This weekend, I found two recipes. One with and the other without cream. Since the non-custard would be easier to carry in a back,
I decided to try that recipe first. hoping to make it look more authentic I baked it in a black bandeja that is oven and stoveproof.
I split the recipe in half.
2 cups flour
1/2 t baking powder
1/4 lb butter
1/4 cup sugar
1 1/2 cups sugar
1 bag of shredded coconut (I’m guessing 1 1/2 cups)
2 oz raisins
2 teaspoons butter
1/4 teaspoon cinnamon
Prepare the pastry as you would pie crust, except the liquid is the eggs instead of ice-cold water. Let this dough chill in the freezer while you prepare the filling.
Cook the sugar, coconut and raisins in water until most of the water is absorbed. Remove the pan from the flame and add the butter and cinnamon. Stir the mixture until the butter melts.
Line your baking dish with half of the pastry dough. Spread the filling over the pastry. Top the filling with strips of pastry in a criss-cross pattern.
Bake your pastry at 350*F until golden on top.