A sweet and dense coconut filling made with nuts and raisins, this is often used in tartlets, pies, crepes and pancakes.
If you’re an Indian, sugar and sweets are a big part of your diet. And if you’re East Indian, it’s a whole other level. There’s sugar in everything, from breakfast to dinner to dessert.
But that being said, some of our sweet dishes really have some oomph. Take the coconut filling for example. Even tastier than the thalie sweet and coconut cake, this sweet filling made with coconut and sugar has rich dry fruit and nuts in it. No wonder it’s added to so many pies and pancakes.
Easy to make, it simply requires mixing all the ingredients together and cooking for a while. Once ready, it can be added to pancakes or tarts.
Sweet Coconut Filling for Tartlets, Pies, Pancakes, and Crepes
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Ingredients
Coconut Filling
- 200 Grams Desiccated Coconut or Coconut Powder Or freshly grated coconut
- 200 Grams Sugar
- 100 Grams Almonds
- 100 Grams Cashewnuts
- 100 Grams Raisins Kismis
- .5 Cups Water
- 30 millilitres Rose Water
- 3 drops Vanilla Essence
Opitonal Food Colors
- 3 drops Pink Food Color
- 3 drops Yellow Food Color
- 3 drops Green Food Color
Instructions
For the Coconut Filling
- Chop the raisins in halves. Cut or break the cashewnuts and almonds into similar sized pieces and set aside.
- Add the powdered sugar, water, rose water and the coconut to a pot and mix well on a low flame.
- After a few minutes add in the grated nuts and raisins, along with a few drops of vanilla essence and continue to stir till quite dry.
- Optional Step: Separate into sections and add colors or your choice.
- Use this in pancakes or tartlets as a stuffing or filling. Or use it as a topping for crepes and pancakes.
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Notes
- We use very small servings of this filling as it’s very sweet.
- You can reduce the sugar if you wish.
- You can replace the almonds or cashewnuts with pistachios as we do in the tartlet recipe.
- Or you can make this filling without nuts.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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Additional notes for Sweet Coconut Filling
- We use very small servings of this filling as it’s very sweet.
- You can reduce the sugar if you wish.
- You can make it colourful or plain.
- You can replace the almonds or cashewnuts with pistachios as we do in the tartlet recipe.
- Or you can make this filling without nuts.
Some Desserts made with Coconut Filling
- Elijao – the East Indian pancakes
- Tartlets
- Bol Lucrecia – uses a modified version of this filling
I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!