Buko Pie, Coconut Pie or Buko Pandan Pie Recipe. Buko Pie or Coconut Pie Ingredients: • 1 single pie crust, baked and cooled (Single Pie Crust Recipe) Filling: • 3 cups fresh young coconut meat, sliced • ½ cup coconut juice • 1 cup sugar • 1/3 cup cornstarch • ½ cup evaporated milk • 1 tbsp. butter • 1 tsp. vanilla extract Pandan Gelatin for Buko Pandan Pie: • 1 pack green Alsa gulaman, (optional) • 1 tsp. pandan essence, (optional) • 1 cup whipped cream, (optional) Buko Pie or Coconut Pie Procedure: • Buy 3 young coconuts and let your Buko Vendor husked and crack the coconut in half. Reserve the coconut juice in a pitcher, clean coconut halves with running water, and let it drain for a minute. Using a spoon scrap all coconut meat out from the shell carefully to avoid the brown skin, it gives a bitter taste. Put scraped coconut meat in a clean bowl and set aside. • To prepare the filling, combine coconut juice, sugar, cornstarch and evaporated milk in a big saucepan and stir until the sugar and cornstarch dissolves. Turn on the fire on a medium heat until starts to boil then add the coconut meat and stir constantly until slightly thickens. Turn the heat to low then add the butter and vanilla extract. Stir until the mixture becomes smooth and glossy, fire off. Let it cool for about 5 minutes before pouring on a prepared baked crust. Serve warm or chilled. • For Buko Pandan Pie, the same ingredients in filling and procedure but you can either, puree the buko meat filling if you want or a regular meaty coconut filling which I prefer. Then pour into a baked pie crust and flatten it evenly with a spatula, and chill for 15 minutes. In a saucepan cook the Alsa gulaman or any gelatin according to package with less of water for a firmer result, add pandan essence and stir. Let it cool for a couple minutes and pour on top of your chilled buko pie and return to refrigerate for another minute until the gelatin sets. If you desired you can add whipped cream to decorate your pie before serving. (Credit To The Owner)
Posted on: Thu, 05 Sep 2013 09:50:15 +0000
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