 The dried grated coconut meat, after you mix with water and squeeze out its milk, provides the basis for many Belizean desserts.Like coconut pie and tarts, coconut crust (the grated coconut is sweetened with sugar and baked in a flour crust folded over like a patty), tablata, which is the grated coconut meat mixed with thin ginger slices, sugar and water, baked and cut into squares; there is also the version called cut-o-brute, which is made of chunks of coconut instead of the grated pieces; and then there is trifle, made with half green grated coconut, milk, flour, sugar, eggs, lemon essence, margarine and baking powder (similar to coconut cake); coconut fudge; and coconut ice cream.As noted above, fry jacks or Johnny cakes accompanied by fried beans with sausage or eggs make a common Belizean breakfast.