Buco (young Coconut) Pie

Recipe by mianbao
READY IN: 45mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup water
  • 13
  • 2
    cups coconut water
  • 1
    cup sugar
  • 2
    cups shredded young coconut (buco)
  • 1
    teaspoon vanilla
  • 1
    8-inch double-crust pie shell
  • 1
    egg white
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DIRECTIONS

  • Preheat oven to 375 degrees F.
  • Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine.
  • Stir in the coconut water and sugar and bring to a boil.
  • Cook, stirring constantly, over medium to low heat until thick.
  • Add the shredded buco and vanilla and cook 3 more minutes.
  • Cool buco mixture slightly and put into piepan that has been lined with bottom pie crust.
  • Top with upper pie crust, seal edges and flute decoratively.
  • Brush 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.
  • Bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown.
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