Dessert: Mexico – Tabasco, Gulf Coast Mexico – Tortillas de Coco

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 6 min

Additional 10 min

Total 36 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1/3 cup (67 g) granulated sugar
- 2 large eggs, approx. 3 1/2 oz (100 g)
- 1 1/4 cups (300 ml) canned or fresh coconut milk
- 1 cup (80 g) fresh grated coconut (or unsweetened desiccated coconut if fresh unavailable)
- 2 tbsp (30 g) unsalted butter, melted
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) vegetable oil, plus more for cooking
- 1/4 cup (60 ml) honey or piloncillo syrup for serving
- 1/4 cup (25 g) shredded coconut, toasted, for garnish

Show original ingredient measurements

- 2 cups (240 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1/3 cup (67 g) granulated sugar
- 2 large eggs, approx. 100 g
- 1 1/4 cups (300 ml) canned or fresh coconut milk
- 1 cup (80 g) fresh grated coconut (or unsweetened desiccated coconut if fresh unavailable)
- 2 tbsp (30 g) unsalted butter, melted
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) vegetable oil, plus more for cooking
- 1/4 cup (60 ml) honey or piloncillo syrup for serving
- 1/4 cup (25 g) shredded coconut, toasted, for garnish

Instructions

Short Description:
Thin, sweet coconut tortillas cooked on a hot griddle until edges are slightly crisp, made with coconut milk and grated coconut for a tender, fragrant dessert. Serve warm with honey or piloncillo syrup and toasted coconut.

Regional Notes:
This Tabasco version centers on coconut milk and fresh grated coconut, reflecting the Gulf Coast's abundant coconut use; the batter is richer and more coconut-forward than inland sweet tortillas. The texture is soft in the center with lightly crisped edges from cooking on a hot comal or skillet, a characteristic of coastal preparations.

1. In a medium bowl whisk together flour, baking powder, salt, and sugar until evenly combined.
2. In a separate bowl beat the eggs lightly, then whisk in the coconut milk, melted butter, vanilla, and 2 tablespoons (30 ml) vegetable oil until smooth.
3. Add the wet mixture to the dry ingredients and stir until a smooth batter forms. Fold in the 1 cup (80 g) grated coconut. Batter should be pourable but slightly thick—if too thick, thin with 1-2 tbsp (15-30 ml) additional coconut milk.
4. Cover the batter and let it rest 10 minutes at room temperature to hydrate the coconut and relax the flour.
5. Meanwhile, toast the shredded coconut: heat a small dry skillet over medium heat and toast 1/4 cup (25 g) shredded coconut, stirring constantly, until golden and fragrant, about 2–3 minutes. Transfer to a plate to cool.
6. Heat a well-seasoned comal or nonstick skillet over medium heat. Lightly brush with oil or a little butter. Test with a teaspoon of batter — it should sizzle gently.
7. For each tortilla, pour about 3 tbsp (45 ml) of batter onto the hot surface and, using the back of the spoon, gently spread to a 5–6 inch (12–15 cm) circle. Cook until edges look set and small bubbles form on the top, 1–1 1/2 minutes.
8. Flip and cook the second side until golden with slightly crisp edges, about 45–60 seconds. Adjust heat as needed to avoid burning; keep cooked tortillas warm in a low oven (200°F / 95°C) if making a batch.
9. Stack tortillas or serve individually. Drizzle each serving with honey or piloncillo syrup and sprinkle with toasted coconut. Serve warm.
10. Leftover tortillas keep refrigerated in an airtight container for 2 days; gently reheat on a skillet before serving.