Author: recipes

• cup shortening

• cup butter or margarine 2 cups sugar

2 Eggs

2 teaspoons vanilla

3 teaspoons baking powder ¼ cup evaporated milk

3 cups flour

3 tablespoons water (approx.)

Filling:

3 cups coconut, grated fine (blender may ber used 1cup sugar 1 ½ cups water

2 teaspoon vanilla

1 teaspoon nutmeg

Preparation:

Prepare filling by combining all ingredient into a sauce pan over medium heat. Bring to a boil then reduce heat and allow to simmer for about 10 minutes or until liquid evaporates and begins to dry. Allow to cool while you prepare dough.

Cream shortening and butter until blended. Add sugar, eggs and vanilla – mix well. Add baking powder and milk; mix. Combine flour and gradual amounts of water – just enough to hold dough together. Knead dough until stiff enough to roll out. Divide into 4 pieces. Roll out two pieces to fit each a 9 in. pie dish. Fill pie shells with coconut filling. Roll out each of remaining dough and cut into ½ wide strips. Lay half the strips (of dough #3) across the filling about 1 inch apart. Lay the remaining strips crosswise to form a lattice pattern. Repeat for second pie. Bake at 350 degrees for about 45 minutes or until golden brown.

This is a wonderful Bahamian Christmas dessert. One that the whole family will love. Add a scoop of vanilla ice cream and sink into a dessert blist.