Samantha (Milgate) Heyns
heyns@msn.com

Susie Milgate
smilgate@nc.rr.com

Bonaire Coconut Tart (pie)

Crust:
2 C. Flour
1/2 C. Brown sugar
3 Tbsp. butter
2 tsp. baking powder
a pinch of salt

Mix dry ingredients then stir in about 1/2 c. milk, add more milk by Tbsps until it forms a stiff dough. Knead dough a few times in the bowl. Spread 1/2 dough in pie plate. Cut or roll the rest for a lattice top.

Filling:
Grate the meat of 1 coconut & measure. (2 1/2-3 1/2 C. packed)

Set aside.

Measure an equal amount of sugar
Add water to sugar (about 1 C. water to 2 1/2-3 C. sugar)
& boil to string stage, (until sugar syrup forms a thin thread when dripped from spoon)
Carefully stir in coconut and 1 tsp vanilla.
Pour into crust and form latice for top crust.
Cook at 350 degrees till crust is brown, about 15 minutes.
Warning: Be careful when adding coconut to hot sugar syrup, it can splatter and burn.