Choc Coconut Pastry


200 g Maize starch

30 g Coconut flour (I use Bob's Red Mill)

30 g Cocoa powder (I use Equagold Premium Dutch Cocoa)

90 g Castor sugar

200 g Butter (cold & chopped)

1 tsp Vanilla extract (optional)

1 Egg (large)

1 tbs Maize starch (extra)


Mixing the Pastry

The pastry can be made in a Thermomix, food processor or using a stand mixer. 


Place dry ingredients in the TM bowl & mix for 10 sec at speed 7.

Add cold chopped up butter to the dry ingredients. Combine until the mixture resembles breadcrumbs. This will take approximately 20 secs at speed 5.

Add vanilla & egg. Mix for 10 sec at speed 4.

Food Processor

Place dry ingredients into the processor and whiz until there are no visible lumps. Add the chopped butter and combine until the mixture resembles breadcrumbs. Add in the egg & vanilla and mix until the dough just comes together.

Stand Mixer

Sift together the dry ingredients ~ 3 times to ensure the flour mix is uniform. Place flour mix and chopped butter into the bowl. Using the flat beater on a low speed mix until it resembles breadcrumbs. Add in the egg & vanilla and mix until the dough just comes together.

Rolling out the Pastry

Put the dough on a sheet of baking paper. Kneed the dough to make it smoother. If the dough is sticky add a little of the extra maize starch to it. Kneed the dough to incorporate the extra maize starch. The dough should be ready to roll out. If the dough is too soft to roll put it in the fridge for ~ 10 minutes.

Place dough between two sheets of baking paper. Roll out the pastry to the size needed for your flan dish. To ensure the pastry is even in thickness follow this tip. Find two pieces of cardboard (roughly the thickness that you want the pastry to be) place them on either side of the dough (I have spacers that are 1mm, 2mm & 3mm thick – I keep them handy for rolling out pastry, pasta, biscuit dough etc.). It is easier to work with the dough when it is between two sheets of baking paper. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of both pieces of cardboard. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin will not rest on the cardboard pieces, however, when the dough is the same thickness as the cardboard it will. At this stage the dough should be all the same thickness.

Grease a flan dish (I use a 28 cm dish) and gently put pastry in the dish. Trim off extra pastry. The following is a tip for transferring the pastry to the flan dish. If you have rolled out your pastry between 2 pieces of baking paper gently lift one side off then put it back down on the pastry. Grabbing both sides of both pieces of the baking paper gently flip over the dough. The other side of the pastry should now be facing upwards, gently peel off and completely remove the baking paper on this side. Without squashing the pastry gently put the rolling pin over the pastry ~ 1/4. Lift up the bottom piece of baking paper with the pastry on it and lay it over the rolling pin. Peel off the baking paper. Lift up the rolling pin, the pastry should be hanging off it. Holding on to both ends of the rolling pin position the pastry over the flan dish. Gently lay the pastry onto the dish.

This pastry recipe does not need to be blind baked.  

The pastry is ready for a sweet filling.