I like exotic flavors and I believe this is now clear. I wanted to try making Shortcrust Pastry with Dried Coconut that reminds me of Tropical countries: the heat, the sun, the sea which I personally miss a lot in winter. It also reminds me of our beaches, with the refreshing “Coccobello” that delights our holidays: one bite and you immediately feel like you’re at the sea. But now let’s start preparing it.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6-8 people
- Cooking methods: No baking
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter (cold)
- 1/2 cup sugar
- 2 eggs (medium)
- 1 cup desiccated coconut (grated)
Preparation
Place the flour in a mound on a pastry board, make a well in the center, add the eggs, sugar, cold butter from the fridge, grated coconut and start kneading, not working the ingredients too much until the dough is smooth and no longer sticky. If necessary, add a little more flour.
Let the dough ball rest in the refrigerator for at least half an hour before using it.
Your base for cakes and cookies is now ready.
Tips/advice
For optimal results, I recommend using cold butter from the fridge. Cut it into small cubes and mix it into the dough.
If you liked the shortcrust pastry with dried coconut, try the other shortcrust pastries:
What is it and how to make: shortcrust pastry
Shortcrust pastry with cinnamon
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