A buttery Filipino buko pie with tender young coconut in a creamy filling is best served warm from the oven.
1 hour 15 minutes · Serves 8
Ingredients for Buko Pie
2 sheets ready-made flaky pastry
4 young coconuts, water reserved and meat scraped
3/4 cup white sugar
1/2 cup cornstarch
1/2 cup young coconut water
2/3 cup evaporated milk
How to cook Buko Pie
1.Crack open the young coconuts, save the coconut water, and scrape out the soft meat; set the coconut meat aside.
2.In a saucepan over low heat, combine evaporated milk and sugar, stirring until the sugar dissolves.
3.Add the young coconut meat and cook gently for 2 minutes.
4.In a small bowl, stir cornstarch into 1/2 cup young coconut water until smooth, then pour it into the saucepan. Cook, stirring, until the filling thickens, then remove from heat and cool.
5.Heat the oven to 190°C. Fit 1 pastry sheet into a 9-inch pie pan and spoon in the cooled buko filling.
6.Cover with the second pastry sheet, pinch the edges closed, and prick the top several times with a fork.
7.Bake for about 50 minutes, until the crust is light golden brown. Let it settle briefly, then serve warm.
