Buco (Young Coconut) Pie – a delicious recipe with water, cornstarch, coconut water, sugar, young coconut, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
273
kcal
Calories
3
g
Fat
60
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup water, 1/3 cup cornstarch, 2 cups coconut water, 1 cup sugar, and more.
Yes, Buco (Young Coconut) Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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