A delectable fusion of coconut and purple yam in a flaky pastry crust.
- Begin by opening the coconuts, reserving the liquid, and carefully scraping the meat from the young coconuts. Set the coconut meat aside.
- In a saucepan, combine the milk and sugar. Heat it over low heat, continuously stirring until the sugar is completely dissolved.
- Add the young coconut meat to the saucepan and let it cook for 2 minutes, allowing the flavours to meld.
- Dissolve the cornstarch in the coconut water, then pour this mixture into the saucepan. Continue to cook until the sauce thickens to perfection. Once it reaches the right consistency, remove it from the heat and let it cool.
- Take one sheet of ready-made flaky pastry and lay it down in a 9-inch pie pan. To blind bake the pastry, fill it with pie weights.
- Place the pie pan on a baking tray and put it in an oven preheated to 220°C for 15 minutes. Once done, remove it from the oven and allow it to cool.
- Spread the ube jam evenly onto the blind-baked pastry, creating a luscious foundation for your pie.
- Carefully spoon the coconut filling over the ube layer. If you like, you can prepare the top pastry sheet in a lattice style. Seal the ends of the pie by pinching them together.
- Using a fork, pierce the top dough with a few holes (no need to do this if you are making your pie top in lattice style). This not only adds an attractive touch but also allows the pie to breathe while baking.
- Bake your Ube Buko Pie in a preheated oven set at 190°C for approximately 50 minutes, or until the top takes on a beautiful light golden-brown colour.
- Your Ube Buko Pie is best enjoyed fresh and hot.
To prevent burnt edges, protect the edges by covering it with aluminum foil during the baking process, then removing it in the last 10 minutes of the baking process