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["1. Create the crust", "1.1 Combine flour and salt then mix using a balloon whisk.
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1.2 Add butter and shortening then mix using a pastry mixer.
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1.3 Gradually add cold water a tablespoon at a time while mixing the ingredients.
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1.4 When everything is completely mixed, gather the mixture and divide into two equal parts.
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1.5 In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from sticking or use a silicon mat.
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1.6 Arrange the first dough over the cake pan. This will be the base.
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1.7 Set the second flattened dough aside. This will be needed after arranging the filling in the cake pan.", "2. Make the filling", "2.1 Heat a saucepan and pour-in the milk. Let boil.
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2.2 Add the granulated white sugar and stir.
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2.3 Put-in the young coconut meat and cook for 3 minutes.
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2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens.
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2.5 Turn-off the heat and allow the mixture to cool down.
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3. Preheat oven to 375 degrees Fahrenheit.
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4. Arrange the cooked filling in the cake pan.
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5. Put the second crust over the filling and seal the sides.
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6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming.
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7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete.
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8. Let cool and serve. Share and enjoy!"]
