YOUNG COCONUT RECIPE RECIPES

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BUKO (YOUNG COCONUT) PIE RECIPE | ALLRECIPES



Buko (Young Coconut) Pie Recipe | Allrecipes image

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

1 fresh young coconut, drained with meat removed and chopped
2 (12 fluid ounce) cans evaporated milk
1 (14 ounce) can sweetened condensed milk
4 eggs, beaten
¼ cup white sugar
1 pinch salt

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



Young Coconut Jelly Recipe | Allrecipes image

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

2 young coconuts
5 tablespoons white sugar, or to taste
1 pandan leaf, knotted
2 teaspoons agar-agar powder

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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