 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 72 |
|
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. Ingredients:
1/4 cup water |
1/3 cup cornstarch |
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 |
Directions:
1. Preheat oven to 375 degrees F.
2. Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine.
3. Stir in the coconut water and sugar and bring to a boil.
4. Cook, stirring constantly, over medium to low heat until thick.
5. Add the shredded buco and vanilla and cook 3 more minutes.
6. Cool buco mixture slightly and put into piepan that has been lined with bottom pie crust.
7. Top with upper pie crust, seal edges and flute decoratively.
8. 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.
9. Bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown.
|
|