Coconut Macaroni Pie

This Coconut Macaroni Pie is delightful. It is a spin on the traditional macaroni and cheese recipe, with the added sweetness and flavor of coconut. Perfect for a family dinner or gathering with friends, this pie is easy to make and will leave your taste buds wanting more. Macaroni pies are a popular Caribbean dish, with each island boasting its own unique twist on the recipe.

Our version of Coconut Macaroni Pie is inspired by the flavors of the Caribbean, where coconut is a staple in many dishes. The combination of creamy cheese sauce, pasta, and shredded coconut creates a comforting and satisfying meal that is sure to please everyone at the table.

Coconut Macaroni Pie

Course: Pasta

Cuisine: Caribbean

Ingredients

  • 200 g macaroni pasta
  • 3 cups cheddar cheese divided
  • 1/3 cup onion small diced
  • 1 1/2 cups coconut milk
  • 1 tbsp pimento pepper
  • 2 tbsp butter
  • 1 1/2 tbsp flour
  • 1 tsp. parsley
  • 1/4 tsp black pepper
  • 1 tsp mustard
  • 1/4 tsp Angostura bitters
  • 1 tbsp tomato paste

Instructions

  1. Boil the macaroni. Strain and set aside.
  2. Melt the butter in a deep pot.
  3. Saute the onion and pimento until the onions are translucent and the pimento is cooked.
  4. Remove the pot from the flame and mix in the flour.
  5. Pour in the coconut milk. Return the pot to heat and stir constantly.
  6. Cook until thick. Set aside.
  7. Add the ketchup and mustard to the macaroni then the rest of the ingredients.
  8. Add the coconut milk sauce and 2 cups of cheese. Mix well. Pour the mixture into a well greased baking dish.
  9. Top with the remaining cup of cheese.
  10. Preheat oven at 400 degrees F then bake at 350 degrees F for about 30 mins
  11. or until golden and the macaroni has absorbed the oil (from the cheese).
  12. Serve cool.

Click the link to download the PDF version of this recipe.

Coconut Macaroni Pie

Course: Pasta
Cuisine: Caribbean
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 200 g macaroni pasta
  • 3 cups cheddar cheese divided
  • 1/3 cup onion small diced
  • 1 1/2 cups coconut milk
  • 1 tbsp pimento pepper
  • 2 tbsp butter
  • 1 1/2 tbsp flour
  • 1 tsp. parsley
  • 1/4 tsp black pepper
  • 1 tsp mustard
  • 1/4 tsp Angostura bitters
  • 1 tbsp tomato paste

Instructions

  • Boil the macaroni. Strain and set aside.
  • Melt the butter in a deep pot.
  • Saute the onion and pimento until the onions are translucent and the pimento is cooked.
  • Remove the pot from the flame and mix in the flour.
  • Pour in the coconut milk. Return the pot to heat and stir constantly.
  • Cook until thick. Set aside.
  • Add the ketchup and mustard to the macaroni then the rest of the ingredients.
  • Add the coconut milk sauce and 2 cups of cheese. Mix well. Pour the mixture into a well greased baking dish.
  • Top with the remaining cup of cheese.
  • Preheat oven at 400 degrees F then bake at 350 degrees F for about 30 mins
  • or until golden and the macaroni has absorbed the oil (from the cheese).
  • Serve cool.

Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved

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