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.
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.
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.
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.
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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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.
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!
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.
Other East indian recipes you might like
- Raw mango salad
- Mushrooms made with butter and pepper
- East Indian Marzipan Easter Eggs
- Corn muffins with salami
- Guava Cheese – gelatinous guava dessert
East Indian Bol Lucrecia | East Indian Coconut Pie
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- 225 grams All Purpose Flour (Maida / Plain Flour / Refined Flour) All Purpose Flour
- .125 teaspoon Salt Pinch of Salt
- 85 Grams Ghee (Indian clarified butter)
- 50 milliliter Sugar
- 50 milliliter Water Or as required
- 200 milliliter Water
- 450 grams Sugar
- 200 grams Desiccated Coconut or Coconut Powder
- 4 Eggs
- 2 Tablespoons Ghee (Indian clarified butter)
- 4 Tablespoons 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!
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- Start with the coconut filling first and set aside as this needs to cool, then move on to the dough.
- You can sprinkle pistachio crumbs instead of almond flakes on the top of the pie.
- Food color is optional, you can leave it plain as well.
- For other East Indian desserts, click here.
- For other East Indian recipes, click here.
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.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her community’s traditional recipes on the blog. And Abby is forever grateful!