Bol Lucrecia – A Rare Coconut Pie

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5 out of 5 Stars by 2 readers!

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’. Abby says that Lucrecia was just too tired to make the tartlets and bol de coco aka our East Indian version of coconut cake, so she found a big pan and threw everything in there, and voila, made the bol Lucredia.

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 like an apricot crumble. 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.

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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.

Bol Lucrecia – East Indian Coconut Pie

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 you love coconuts.
5 out of 5 Stars by 2 readers!

Click the stars to add your rating! Left you don’t like it, right you love it!

Prep Time 20 minutes
Cook Time 30 minutes
Sugar Mel time 10 minutes
Total Time 1 hour
Course Dessert, Snacks
Cuisine East Indian
Servings 10 Servings
Calories 557 kcal
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  • 200 ml Water
  • 450 grams Sugar
  • 200 grams Desiccated Coconut or Coconut Powder
  • 4 Eggs
  • 2 Tablespoon Ghee (Indian clarified butter)
  • 4 Tablespoon Semolina (Sojee)
  • 5 drops Pink Food Colour
  • 5 drops Green Food Colour
  • 4 Almonds Or pistas – For flakes


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.
  • The dough will be crumbly. So add as much water as you need to to make it perfect.

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! Left you don’t like it, right you love it!



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Stuff You Might Want to Use

6 Piece Stainless Steel Cookware Set
Stainless Steel Spoon
Large Wide-bottomed Pan (Thala)
Loaf or Cake Baking Liners

Nutrition (Per Serving)

Calories: 557kcal | Carbohydrates: 76g | Protein: 7g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 64mg | Potassium: 172mg | Fiber: 4g | Sugar: 52g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

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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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.
  • You can use freshly grated coconut if you have this available.
  • Food colour is optional, you can leave the Bol Lucrecia plain as well.

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 know why do let us know.

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What Other East Indian Desserts Are Made With Coconut?

Other desserts made with coconut include coconut cordial, bol de coc, thalie sweet, tartlets, coconut cake, bol marie, borose, and more.

If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.

Latest Book:
East Indian Celebration
Festive Recipes from Abby's Plate

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