Easy
34 min
Ingredients
- 2 Cups All-Purpose Flour
- 1 Teaspoon Salt
- 1/2 Cup Cold Margarine
- 1/4 Cup Cold Water
- 1/4 Cup CARNATION® Full Cream Evaporated Milk cold
- 1 Cup Water
- 1 Cup Brown Sugar
- 1 1/2 Tablespoon Ginger grated
- 1/2 Teaspoon Ground Nutmeg
- 2 1/2 Cups Coconut grated
- 1/2 Teaspoon Salt
- 1 Tablespoon Butter
Instructions
-
1. Sift together the flour and salt. Cut the margarine into the flour mixture, using fingers, or two forks, until it resembles coarse breadcrumbs.
-
2. Slowly add cold Evaporated Milk and water; mix well until fully combined and a dough has formed. Wrap the dough in plastic and refrigerator for 30 minutes.
-
3. In a saucepot, bring water and sugar to a boil for 5 minutes before mixing in the remaining ingredients excluding the butter. Boil over medium heat for 10 minutes, stirring occasionally until most of the liquid has evaporated.
-
4. Add the butter and mix well until all the butter has disappeared. Remove from the heat and allow to cool.
-
5. Preheat the oven to 350°F (180°C). Remove the pastry dough from the refrigerator and roll out on a floured surface to ¼” thick. Using the top of a cup, cut out 5” circles. The remaining dough can be rerolled to create more circles.
-
6. Pinch the edges of the dough using the index finger on your dominant hand and the thumb and index finger on the opposite hand to form a ridge that will hold the coconut filling.
-
7. Fill with cooled coconut filling and bake for 15 – 20 minutes on a prepared baking sheet. Allow to cool slightly before enjoying.