Kariwak Cookbook

The Kariwak cookbook is a work in progress capturing almost twenty years of cooking, Kariwak style… fresh herbs, full flavours and creative use of local ingredients. Even traditional Tobago favourites like stewed red beans, have all been touched by Cynthia’s imaginative influence to become true Kariwak originals.
Bring the warmth of Tobago into your home with our tasty:

KARIWAK COCONUT CREAM PIE

Coconut Filling - 1 Pie

4 1/2 Tbs flour
1/2 - 3/4 cup white sugar
tip of salt
1 1/2 cups evaporated milk
1 1/2 cups regular milk
1 1/2 cups grated unsweetened coconut
1 large OR 2 small egg yolks
1 1/4 Tbs butter
1/2 Tsp vanilla

Method:
I - Pre-cooked pie shell on hand

1. Combine flour, sugar and salt
2. Add milk and whisk or beat until smooth
3. Add coconut - if fresh : peeled and grated; if packaged: unsweetened and desiccated
4. Cook in a double boiler until thickened. This takes between 1- 2 hours.
5. Beat egg yolks in a bowl
6. When coconut mixture is thickened add some to egg yolks and stir thoroughly
7. Add egg yolk and coconut mixture to double boiler and cook 2-5 minutes stirring constantly
8. Remove from heat, add butter and vanilla
9. Stir and pour mixture into cooked pie shell
10. Chill
11. Cover chilled pie with cream and sprinkle with toasted coconut.