Buco (young Coconut) Pie

5.0(6)

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.

by mianbao·published 2005-04-01

Open original recipe

Pie

Servings

1 pie, 6 serving(s)

Total time

45 min

prep 20 min

Calories / serving

348 kcal

Ingredients (8)

serves

1/4 cup waterwater
1/3 cup cornstarchcornstarch
2 cups coconut watercoconut-water
1 cup sugarsugar
2 cups shredded young coconut (buco)
1 teaspoon vanillavanilla
1 8-inch double-crust pie shell
1 egg whiteegg

Instructions (9 steps)

01Preheat oven to 375 degrees F.
02Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine.
03Stir in the coconut water and sugar and bring to a boil.
04Cook, stirring constantly, over medium to low heat until thick.
05Add the shredded buco and vanilla and cook 3 more minutes.
06Cool buco mixture slightly and put into piepan that has been lined with bottom pie crust.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.