Buko pie is a Filipino type of pie made out of semi flaky pastry filled with custard made out of young coconut meat and condensed milk. A popular dish in Laguna province located South of Manila, Philippines where it can be seen everywhere from street side stalls to walking vendors.
- 2 sheets ready-made flaky pastry
- 4 young coconuts
- 3/4 cup white sugar
- 1/2 cup cornstarch
- 1/2 cup young coconut water
- 2/3 cup evaporated milk
- Open coconuts then reserve the liquid, scrape of meat from young coconuts then set aside.
- In a sauce pan pour milk and sugar, turn heat to low and mix continuously until sugar is dissolved.
- Add the young coconut meat let it cook for 2 minutes.
- Dissolve cornstarch in the coconut water then pour into the sauce pan. Cook until sauce thickens then turn heat off.
- Set it aside and let it cool.
- Lay down one sheet of ready-made flaky pastry in a 9 in pie pan.
- Place the filling then cover it with the remaining ready-made flaky pastry, seal the ends by pinching them. Using a fork pierce top dough with holes then bake in a 190C preheated oven for 50 minutes or until top turns light golden brown in colour.
- Serve while hot.