Steps
- Sift 4 cups of all-purpose flour with 2 teaspoons of salt. Rub in 100g of cold cubed butter and 70g of vegetable shortening until crumbly. Mix in 1 cup of cold water to form a dough.
- Wrap and refrigerate for 30 minutes. Meanwhile, remove and grate the flesh of 2 large mature coconuts. Preheat the oven to 350°F / 175°C.
- Roll the pastry about ⅛in / 3mm thick and cut 16 equal circles. Pinch the edges up into shallow shells. Place on a greased baking sheet and bake for 15 minutes.
- Cook the coconut with 2 cups of brown sugar, ½ teaspoon of grated nutmeg, and 2 tablespoons of water in a saucepan over low heat for 15 minutes, stirring.
- Stir in 1½ teaspoons of butter and cook for 5 minutes more. Divide among the shells and bake for about 15 minutes, until the pastry is golden. Cool.