BUKO PIE (Young Coconut Pie)

The BUKO PIE (Young Coconut Pie) Recipe Serves 8-10

BUKO PIE (Young Coconut Pie)
BUKO PIE (Young Coconut Pie)
1 prepared pie crust in aluminum pan or make pie crust
1 cup lightly toasted sweetened coconut flakes

Pie Filling
2 cups shredded young coconut (buko)
1/2 cup water from young coconut (included with the frozen young coconut package)
1/2 cup condensed milk
2/3 cup 1% milk
4 tablespoons sugar or desired amount to taste
1/2 teaspoon pure vanilla extract
1/2 cup cornstarch mixed with 1/2 cup cold milk

Bake prepared pie crust according to directions in package. Set aside and let cool.

Combine pie filling ingredients except cornstarch mixture in a deep saucepan. Cook over medium heat, stirring constantly. When boiling gently, add the cornstarch mixture, stirring fast, until combined mixture has thickened.

Pour mixture evenly into prepared pie crust. Let cool, then refrigerate until firm. Top with toasted sweetened coconut flakes just before serving.

The shredded young coconut (buko) and the coconut water used for the pie filling are usually together in a 26-oz. frozen package available at Asian food stores.
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