Buko Young Coconut Chiller Recipes
BUKO (YOUNG COCONUT) PIE
You need a young coconut (buko) for this Filipino dessert where the coconut flesh has not yet hardened and is still very creamy.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.
Nutrition Facts : Calories 692.7 calories, Carbohydrate 66.9 g, Cholesterol 182.8 mg, Fat 40.7 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 30.1 g, Sodium 302.3 mg, Sugar 60.9 g
BUKO (YOUNG COCONUT) CHILLER
This is a refreshing drink any day of the year.
Provided by lola
Categories Filipino Recipes
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Cut the top of the coconuts to expose the soft meat inside. Pour the juice into a large bowl. Chop the coconuts in half; use a spoon to scrape the meat from the coconuts and add to the bowl with the juice. Add the water and sugar to the bowl; whisk until the sugar dissolves completely. Divide the ice between two tall glasses and pour the mixture over the ice to serve.n
Nutrition Facts : Calories 1429.6 calories, Carbohydrate 66.7 g, Fat 133 g, Fiber 35.7 g, Protein 13.2 g, SaturatedFat 117.9 g, Sodium 82.9 mg, Sugar 31 g
BUKO (YOUNG COCONUT) PIE
Make and share this Buko (Young Coconut) Pie recipe from Food.com.
Provided by velorutionista
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the crust:.
- Combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.
- Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.
- Prick bottom pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
- To prepare the filling:
- Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan.
- Top filling with the second crust. Seal ends all around with a fork.
- Bake at 400 °F until top crust turns golden brown. Sprinkle grated cheese on top.
- Bake for additional 5 minutes.
- Serve hot or cold.
BUCO (YOUNG COCONUT) PIE
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.
Provided by mianbao
Categories Pie
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine.
- Stir in the coconut water and sugar and bring to a boil.
- Cook, stirring constantly, over medium to low heat until thick.
- Add the shredded buco and vanilla and cook 3 more minutes.
- Cool buco mixture slightly and put into piepan that has been lined with bottom pie crust.
- Top with upper pie crust, seal edges and flute decoratively.
- 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.
- Bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown.
Nutrition Facts : Calories 348.1, Fat 18.3, SaturatedFat 16.2, Sodium 20.5, Carbohydrate 46.6, Fiber 4.7, Sugar 35.5, Protein 2.6
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