The Filipino Buko Pie Recipe I halved the recipe and used a blender because I was afraid there wouldn't be enough cantaloup flavor otherwise. It's really good. Next time I'll not use the blender and probably still half the sugar, not sure. Def. can see this being nice to sip on the front porch during the summer. Right now it's making the winter not seem so cold.
Serve: 6
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ingredients:
1 pinch salt
1 (14 ounce) can sweetened condensed milk
1 fresh young coconut, drained with meat removed and chopped
1/4 cup white sugar
2 (12 fluid ounce) cans evaporated milk
4 eggs, beaten
Method:
Preheat an oven to 350 degrees F (175 degrees C).
Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan.
Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.
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| Filipino Buko Pie |
