Buco Young Coconut Pie

Indulge in the tropical elegance of Buco Young Coconut Pie, a creamy Filipino dessert that blends the delicate sweetness of tender shredded young coconut with a rich, velvety custard. This homemade pie starts with a buttery, flaky crust made from scratch, providing the perfect base for the luscious coconut filling. Enhanced by the creamy duo of evaporated and sweetened condensed milk, a hint of vanilla, and a silky cornstarch mixture, every slice offers a melt-in-your-mouth experience. Whether served slightly chilled for a firmer texture or at room temperature for a softer touch, this pie is a show-stopping treat that captures the flavors of fresh coconut in every bite. Perfect for holidays, family gatherings, or as an exotic twist to your dessert lineup, this Buco Young Coconut Pie is sure to transport your taste buds to a tropical paradise.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Unsalted butter
• 0.5 teaspoon Salt
• 1 tablespoon Sugar
• 4 tablespoons Ice water
• 2 cups Young coconut meat, shredded
• 1 cup Evaporated milk
• 0.75 cup Sweetened condensed milk
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 2 tablespoons Cornstarch
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine the flour, salt, and sugar. Cut in the cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.

Step 4

Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess, and flute the edges. Prick the base with a fork to prevent bubbling. Set aside.

Step 5

In a medium saucepan over medium heat, combine cornstarch and water to form a slurry. Stir in the evaporated milk and cook until slightly thickened, stirring constantly.

Step 6

In a large mixing bowl, whisk together the eggs, sweetened condensed milk, and vanilla extract. Gradually add the warmed milk mixture, whisking constantly to temper the eggs.

Step 7

Fold in the shredded young coconut meat into the custard filling.

Step 8

Pour the coconut custard filling into the prepared pie crust, spreading it evenly.

Step 9

Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and the crust is golden brown.

Step 10

Remove the pie from the oven and allow it to cool completely on a wire rack before slicing.

Step 11

Optional: Chill the pie in the refrigerator for an additional hour before serving for a firmer texture. Serve as is or with a dollop of whipped cream!

Nutrition Facts

Serving size	1579.4 grams (1579.4g)

Amount per serving	% Daily Value*
Calories	3149

Total Fat 143.00g	183%
Saturated Fat 90.40g	452%
Polyunsaturated Fat 0.80g
Cholesterol 832mg	277%
Sodium 2071mg	90%
Total Carbohydrate 383.20g	139%
Dietary Fiber 17.70g	63%
Total Sugars 177.40g
Protein 86.80g	174%

Vitamin D 343IU	1714%
Calcium 1541mg	119%
Iron 17mg	92%
Potassium 3735mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 11.0%

Carbs: 48.4%