For the Dough:

■ 125g|1 cup plain flour

■ 60g|2oz lard

■ 1/2 tablespoon of butter

■ 35g|1/4 cup of caster sugar

■ 3 tablespoons of a whisked egg

■ grated lemon rind from 1/2 a lemon

For the Filling:

■ 8 tablespoons of granulated sugar

■ 4 tablespoons of dried grated coconut

■ 2 eggs

■ equipment: mini-muffin baking tray, 6cm|2.5" round pastry cutter.


1. Place all the ingredients for the dough in a bowl and mix well. Transfer the mixture to a floured kneading surface and knead for a few minutes until a soft dough is formed. If the mixture seems a little creamy or wet add additional flour a little at a time.

2. Wrap the dough with cling wrap and refrigerate for 20 minutes.

3. Pre-heat the oven to 180˚C|350˚F.

4. Heat 6cm|2.5" of water in the bottom of a steamer pan. Put the dried coconut on a plate or muslin cloth in the basket and steam, covered, for 4-5 minutes until fluffy.

5. For the filling; whisk the eggs, coconut and sugar together.

6. Roll out the dough to a 2mm|1/8" thickness on a well floured surface and cut out 6cm| 2.5" circles. Gently place the pastry circles in the moulds, pushing lightly into the bottom and sides.

7. Give the filling mixture a final whisk and spoon it into the pastry cases, filling each case to just below the top of the pastry,

8. Bake the pies in the pre-heated oven for 15-20 minutes until the pastry is golden. Let the pies cool in the tray for 10 minutes before removing to a rack to cool.


1 serving (of 24): 74 calories, 3.4g fat (1.5g saturated fat), 17mg cholesterol, 7mg sodium, 10.1g carbohydrates (6.1g sugars, 0.2g fibre), protein 1g.

Individual Coconut Tea Pies in lemon pastry | Coquieras

Macao Coconut Tea Pies Recipe


Prep: 25m | Cook: 25m | Yield: 24

Recipe adapted from "Macanese Cooking: A Journey Across Generations", by Cecília Jorge, published by A.P.I.M, 2004

Mini coconut tea pies in a delicate  lemon-zest crust