East Indian Bol Lucrecia | A Different Coconut Pie

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Bol Lucrecia is a traditional East Indian Coconut Pie dessert that is moist on the inside and crispy outside. So delicious, it will leave you craving for more! Bake any time of the year when you want to impress your family and friends.


Bol Lucrecia is yet another East Indian traditional sweet that uses coconut and is probably a version of the Portuguese dessert Tarte de coco or simply Coconut Tart. Not quite as similar to Bol de Coc or Thalie Sweet which are cakes, this dessert is more like a coconut pie. It’s also a bit like a tartlet but just much much bigger in size.

Bol Lucrecia means ‘cake of Lucrecia’. We’re not sure how it got its name or who Lucrecia is, but you will definitely like this dessert. It is so yummy you will crave for more. The moist coconut filling on the inside and the crispy delicious crust that just crumbles in your mouth. Why not give it a try?

What Ingredients do you need for Bol Lucrecia?

For the crust, you will need ghee, maida, water, a pinch of salt, and powdered sugar. For the filling, you will need sugar, water, desiccated coconut or freshly grated coconut, sojee aka semolina, eggs, and ghee. Use food color and almonds to decorate.

How to make Bol Lucrecia?

Start by adding water to the sugar and making a sugarmel(sugar syrup). Once the mel is ready, add in the desiccated coconut and cook for a while until the sugar mixture is almost dry. Take it off the stove and allow it to cool.

Sugar in a vessel and water in a bowl.
Sugar and Water
Water and sugar in a vessel.
Mix water and sugar in the vessel
Sugar mel of water and melted sugar.
Make a sugarmel
Desiccated coconut added to the sugarmel
Add desiccated coconut to the sugarmel
Desiccated coconut cooked in the mel.
Cook the coconut and allow to cool

In a thali, mix ghee, maida (all-purpose flour) and powdered sugar together to form a dough. Add water if necessary to make the dough soft enough and stretchy.

Ghee, maida and sugar in a thali.
Mix maida, ghee and sugar
A doughball on a thali.
Form into a dough

Stretch or roll the dough into a circle and place it in the tins on the bottom and sides for the crust.

Tins lined with baking paper.
Line the tins with baking paper
Pastry dough filled into the tins.
Tins with short-crust pastry

Once the coconut mixture has cooled down, add ghee, sojee (semolina) and a few beaten eggs. Mix well and make 3 portions of it. Add green and pink colour to 2 portions.

You can use any colour you prefer, don’t have to stick to these or you can leave it plain as well. As you can see below, we left the third portion without color.

Ghee, sojee and beaten egg added to coconut.
Add sojee, ghee and beaten eggs
Cooked desiccated coconut mixed with egg and sojee.
Mix well with the coconut
2 vessels with pink and green coconut mixture.
Make 3 portions and add colour to 2

Pour the coconut filling into the tins and then sprinkle the almond flakes on it. Bake this in the oven at 200 deg Celsius or 390 deg Fahrenheit for about 25 mins and your Bol Lucrecia is ready!

Tins filled with coconut mixture of pink, green and cream colour.
Fill the tins
Almond flakes on the colourful coconut filling in the tins.
Sprinkle with almond flakes
Bol Lucrecia in a tin.
Bol Lucrecia is ready!
Bol Lucrecia on a white plate.
Doesn’t it look yum!
Colourful slices of Bol Lucrecia on a white plate.
Cut into slices and serve

Cooking Tips & Tricks

  • Start with the coconut filling first and set aside as this needs to cool considerably before baking, then move on to the dough.
  • You can sprinkle almond or pistachio flakes on the top of the pie.
  • Food colour is optional, you can leave the Bol Lucrecia plain as well.

FAQ’s about Bol Lucrecia | East Indian Coconut Pie

How long can you store Bol Lucrecia?

Bol Lucrecia can be stored in a refrigerator in an air-tight container for about 4 to 5 days and in a freezer for about 3 months.

What is Bol Lucrecia?

Bol Lucrecia is a traditional East Indian coconut pie dessert made with eggs and coconut among other ingredients.

Why is it called Bol Lucrecia?

No idea actually! we’re assuming someone named Lucrecia came up with the recipe and it’s named after her ;). If any of you East Indians out there know why do let us know.

Can I use fresh Coconut?

Yes, of course, you can use freshly grated coconut if you have this available.

What Other East Indian Desserts are made With coconut?

The other East Indian desserts made with coconut include coconut cordial, bol de coc, thalie sweet, tartlets, coconut cake, bol marie, borose, and more.

Other East indian recipes you might like

You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).

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Bol Lucrecia on a white plate.

East Indian Bol Lucrecia | East Indian Coconut Pie

Sarah
Bol Lucrecia is a traditional East Indian Coconut Pie dessert that is moist on the inside and crispy outside. You'll love it as much as lyou love coconuts.
You’ll be the first to rate this recipe!

Click the stars to add your rating!

Prep Time 20 mins
Cook Time 30 mins
Sugar Mel time 10 mins
Total Time 1 hr
Course Dessert, Snacks
Cuisine East Indian
Servings 10 Servings

Ingredients
  

Crust

  • 225 grams Maida All Purpose Flour
  • .125 teaspoon Salt Pinch of Salt
  • 85 Grams Ghee
  • 50 milliliter Sugar
  • Water As required

Filling

  • 200 milliliter Water
  • 450 grams Sugar
  • 200 grams Desiccated Coconut
  • 4 Eggs
  • 2 Tablespoons Ghee
  • 4 Tablespoons Semolina (Sojee)
  • 5 drops Pink Food Colour
  • 5 drops Green Food Colour
  • 4 Almonds Or pistas – For flakes

Instructions
 

For the Filling

  • Mix sugar and water in a vessel and make a sugar mel (syrup).
  • Add desiccated coconut and cook until the mixture is almost dry.
  • Allow the coconut mixture to cool.
  • Once it's cool enough, add ghee, sojee (semolina), and beaten eggs and mix well.
  • Add the food colours to the mixture in separete bowls.

For the Dough

  • In a thalie mix ghee, maida, powdered sugar, a pinch of salt and form into a dough.

Assembling the East Indian Bol Lucrecia Coconut Pie

  • Stretch the dough into a circle and layer it into the lined tins on the bottom and sides.
  • Pour the different colour filling into the tins and sprinkle with almond flakes.
  • Bake in a pre-heated oven for 30 minutes at 200 deg Celcius or 390 deg Farenheit.
  • Once the timer goes, open the oven and let the pies cool.
  • And your Bol Lucrecia is ready!

Please click to rate the recipe!

Notes

Pinterest image of East Indian Coconut Dessert.
Pinterest image of East Indian Bol Lucrecia Recipe.
Pinterest image of East Indian Coconut Pie Dessert.

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