BUKO PIE Ingredients 2 sheets ready-made flaky pastry 4 young coconuts 3/4 cup white sugar or palm sugar for diabetics 1/2 cup cornstarch 1/2 cup young coconut water 2/3 cup evaporated milk Method (Filling) 1. Open coconuts then reserve the liquid, scrape of meat from young coconuts then set aside. 2. In a sauce pan pour milk and sugar, turn heat to low and mix continuously until sugar is dissolved. 3. Add the young coconut meat let it cook for 2 minutes. 4. Dissolve cornstarch in the coconut water then pour into the sauce pan. Cook until sauce thickens then turn heat off. 5. Set it aside and let it cool. Method (Pie) 1. Lay down one sheet of ready-made flaky pastry in a 9 in pie pan. 2. Place the filling then cover it with the remaining ready-made flaky pastry, seal the ends by pinching them. Using a fork pierce top dough with holes then bake in a 190C preheated oven for 50 minutes or until top turns light golden brown in colour. 3. Serve while hot.
Posted on: Sat, 31 Aug 2013 06:53:09 +0000
Trending Topics
Recently Viewed Topics
© 2015