BUKO (YOUNG COCONUT) PIE RECIPE | ALLRECIPES
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 Asian Filipino
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
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, CarbohydrateContent 66.9 g, CholesterolContent 182.8 mg, FatContent 40.7 g, FiberContent 6 g, ProteinContent 20.1 g, SaturatedFatContent 30.1 g, SodiumContent 302.3 mg, SugarContent 60.9 g
YOUNG COCONUT JELLY RECIPE | ALLRECIPES
Simple coconut and pandan dessert, but refreshing! The longer the jelly is chilled, the better. Enjoy...
Provided by love2cook malaysia
Categories World Cuisine Asian
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Break coconut shells with a hammer or the back of a heavy cleaver; collect coconut water in a saucepan. Pry flesh from the shell with a strong knife. Peel off any skin with a vegetable peeler. Slice flesh.
- Add sugar and pandan leaf to the saucepan of coconut water. Heat over medium heat. Add agar-agar powder and stir until dissolved. Stir in sliced coconut flesh.
- Remove mixture from heat and scoop out pandan leaf. Pour into individual cups or ramekins. Cool to room temperature, 15 to 20 minutes. Refrigerate until set, about 30 minutes. Serve chilled.
Nutrition Facts : Calories 141.6 calories, CarbohydrateContent 19.4 g, FatContent 7.5 g, FiberContent 2.1 g, ProteinContent 0.8 g, SaturatedFatContent 6.7 g, SodiumContent 5 mg, SugarContent 17 g
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