1/1 Photo of Buco (young Coconut) Pie
A Philippine dessert. Buco is the tender young coconut meat that can be scraped from the inside of the coconut shell with a spoon. We were able to taste buco in the Philippines, along with the liquid from the coconut (coconut water). Together they are used in this recipe, which I am posting in reply to a request. The recipe is from The Complete Guide to Baking, The Best of the Maya Kitchen, Maya Kitchen Culinary Arts Center, Makati City, 1991. You will need two to three young coconuts for the 2 cups buco.
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- 1Preheat oven to 375 degrees F.
- 2Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine.
- 3Stir in the coconut water and sugar and bring to a boil.
- 4Cook, stirring constantly, over medium to low heat until thick.
- 5Add the shredded buco and vanilla and cook 3 more minutes.
- 6Cool buco mixture slightly and put into piepan that has been lined with bottom pie crust.
- 7Top with upper pie crust, seal edges and flute decoratively.
- 8Brush with slightly beaten egg white to glaze (some will be left over- do not use more than necessary), and make a few cuts in the top crust to let steam escape.
- 9Bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown.
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Nutritional Facts for Buco (young Coconut) Pie
Serving Size: 1 (84 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 348.0
- Calories from Fat 164
- Total Fat 18.3 g
- Saturated Fat 16.2 g
- Cholesterol 0.0 mg
- Sodium 20.5 mg
- Total Carbohydrate 46.6 g
- Dietary Fiber 4.6 g
- Sugars 35.5 g
- Protein 2.5 g
The following items or measurements are not included:
8-inch double-crust pie shells