Coconut Crust is a traditional Belizean recipe for a classic coconut-filled pie that's typically served for breakfast. The full recipe is presented here and I hope you enjoy this classic Belizean version of: Coconut Crust.
Roll out the pastry on a lightly-floured surface then cut out into rounds using a plate about 10cm in diameter as a guide. Transfer the pastry rounds onto a greased baking tray.
Meanwhile, beat the eggs and combine with the nutmeg, evaporated milk, vanilla extract and coconut. Mix thoroughly then spoon a little of the mixture onto each pastry round. Turn in the edges of the pastry to form a lip then transfer to an oven pre-heated to 220°C. Bake for about 20 minutes, or until the pastry is golden and the coconut filling is firm. Allow to cool completely before serving.
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