Let’s get into this week’s bake

Before the Bake – How to Measure Butter

Coconut Tarts

These semi-flaky pastry tarts are filled with a generous helping of sweet, coconutty goodness—each bite delivering an irresistible burst of flavor.

It’s the perfect treat to bring a taste of the tropics to your table. Whether you’re sharing with friends or sneaking a few for yourself (we won’t tell!), these coconut tarts are simple, satisfying, and unforgettable.

Let’s take a bite of the islands…

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Dough chill 40 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert, Snack

Cuisine Caribbean, Grenada

Servings 8 Tarts

Ingredients

  

Dough

• 1 ½ cups all purpose flour
• 4 tbsp cold shortening, cubbed
• 4 tbsp cold unsalted butter, cubbed
• ¼ tsp salt If using sea salt, reduce to ⅛ tsp
• ¼ cup ice-cold water
• 1 tbsp granulated sugar, optional for a lightly sweet crust

Coconut Filling

• 1 cup grated or shredded coconut, fresh, frozen or unsweetened dried
• ½ cup granulated sugar
• ½ tsp freshly grated nutmeg
• 1 tsp almond essence, optional – vanilla essence
• ½ tsp ground cinnamon
• 1 bay leaf
• 2 tbsp water
• Optional Add-In: A pinch of ground clove can add depth of flavor.

Instructions

 

Dough Instructions

• In a large bowl, combine flour, cold shortening, and cold butter.
• Using a pastry cutter, food processor, or fingertips, cut the fat into the flour until it resembles coarse breadcrumbs. Small visible butter pieces will help create flakiness.
• Add ice-cold water and mix gently until the dough comes together—avoid overworking.
• Shape into a flat disc, wrap in cling film, and chill for 45 minutes.

Coconut Filling Instructions

• In a saucepan over low heat, add the bay leaf and shredded coconut. If using fresh coconut, you can skip toasting.
• Lightly toast for about 1 minute to release oils and enhance flavor.
• Stir in nutmeg, cinnamon, and almond (or vanilla) essence.
• Add sugar, stirring until just melted. (Do not caramelize—overcooked sugar can cause burning later.)
• Turn off the heat, add water, and stir until the mixture is evenly moistened.
• Cool completely, then remove the bay leaf.

Assemble the Tarts

• Preheat oven to 325°F (165°C).
• Roll chilled dough between two sheets of parchment to ⅛ inch (3mm) thick. Avoid rolling too thin.
• Cut into circles, rectangles, or half-moons.
• Spoon 1–1½ tbsp filling into the center. Fold over and seal edges with a fork or by pinching.
• (Optional) Brush edges with milk for sealing, or tops with milk/egg wash for color.
• Arrange on a parchment-lined baking sheet.
• Bake 25–30 minutes until lightly golden and crisp.
• Cool 5–10 minutes before serving.

Notes

Yield depends on size and thickness of tarts and filling amount.

If desire a sweeter filling increase to 2/3 cup of sugar

You want the sugar just melted – caramelizing the sugar will result in the filling to burn as it bake.

I used the tips of my finger to work the butter and flour – you can use a pastry cutter or food processor.

Keyword Coconut, Grenada

Full step-by-step video

Part 3: A Carnival Story

Spicemas: A Love Letter to Grenada’s Carnival

Spicemas is Grenada’s heartbeat—vibrant, rebellious, and full of love

In honor of Spicemas, this week’s blog post is all about Carnival—my favorite time of the year. I am, without question, a Carnival girlie.

From the time I was small, I was mesmerized by the way our island comes alive—how we wrap our culture around us like a flag and take to the streets in full celebration. It’s the Shortknees with their jingling bells, the fiery spirit of the Jab Jab, the Masqueraders in shimmering costumes, the haunting grace of the moko jumbies towering above the crowd. It’s the pageants, Panorama, Groovy and Soca Monarch, Monday Nite Mas, Dimanche Gras… and of course, the food—yes, even Oil Down bubbling away somewhere in the background.

Spicemas is more than a party—it’s the beating heart of Grenada’s tradition, heritage, self-expression, and our deep love for one another.

While many Carnivals in the region are famous for their “pretty mas” with feathers and gems, Grenada is known for J’ouvert—our signature, our soul. And within that, the Jab Jab reigns supreme.

It happens before the sun even rises—oily skin glistening under streetlights, drums and conch shells echoing through the air, rum warming the belly, the smell of oil mixing with the salt breeze. It’s gritty, raw, and unforgettable.

Carnival is not just an event— it’s a living story, one I’m grateful to take part in almost every year.

I’ve shared a few clips of my favorite moments throughout this post —so you can feel the rhythm, the color, and the heartbeat of Spicemas for yourself.

And let me know if this is something you’ll love to take part in?

After the Bake