Ingredients:

2 cups all-purpose flour

1/3 cup butter

1 teaspoon salt

1/3 cup vegetable shortening

6 to 8 tablespoons cold water

2 cups young coconut meat

3/4 cup granulated white sugar

1/2 cup cornstarch diluted in 1/2 cup young coconut water

1/2 cup evaporated milk

Cooking procedure:

1. Create the crust

1.1 Combine flour and salt then mix using a balloon whisk.
1.2 Add butter and shortening then mix using a pastry mixer.
1.3 Gradually add cold water a tablespoon at a time while mixing the ingredients.
1.4 When everything is completely mixed, gather the mixture and divide into two equal parts.
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.
1.6 Arrange the first dough over the cake pan. This will be the base.
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.

2.2 Add the granulated white sugar and stir.
2.3 Put-in the young coconut meat and cook for 3 minutes.
2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking.
Cook until the texture thickens.
2.5 Turn-off the heat and allow the mixture to cool down.

3. Preheat oven to 375 degrees Fahrenheit.

4. Arrange the cooked filling in the cake pan.

5. Put the second crust over the filling and seal the sides.

6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will
prevent the crust from deforming.

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.

8. Let cool and serve. Share and enjoy!

Buko Tart
Pie Filling:

2 cups coconut meat, shredded

1/2 cup coconut water
3/4 cup white sugar
1/2 cup evaporated milk
1/2 cup cornstarch

Pie Crust:

2 cups all purpose flour, sifted

1/2 cup unsalted butter
1 teaspoon salt
3-4 tablespoons ice-cold water

Procedure

Part 1
In a deep pan, combine filling ingredients then simmer and stir in a low heat until thickens. Set
aside.
Part 2

In a mixing bowl, combine flour and salt then mix well.

Add butter then mix thoroughly. Gradually pour cold water then mix until well blended.
Gather the dough into a ball shape then refrigerate for 30 minutes.
In a clean flat surface, place dough in wax paper then flatten using a rolling pin until 1/8 inch
thick.
Part 3

Cut out a circle shape in a flat dough then arrange and press down in a muffin pan.
Prick dough with a fork then pour with coconut filling.
Place top cover dough over the filling then seal the edges and prick with fork.
Bake in a preheated oven over 400 degrees Fahrenheit then bake for 40-50 minutes or until
golden brown.
Notes:
1. You may brush the top cover with egg-water mixture before baking to produce a glossy and
brown color to the crust.