Ailsa Roberto,
Software Engineer


  • About
  • Recipes
  • 3D Printing

  • Linkedin
  • Github
  • © 2023-2024 Ailsa Roberto
  • Design base: HTML5 UP

Mini Buko Pie

Filipino coconut custard pie

  • Serving size: 6
  • Preparation time: 20 mins
  • Cook time: 15 mins
  • Cuisine: Filipino
  • Course: Dessert

Buko is the Filipino word for coconut. Traditionally, this dessert is often something you bring back to your family from a trip (for example, Tagaytay where it is a famous pasalubong). It is well-loved for its crumbly pastry and its smooth custard filling. Not to forget the tender young coconut meat that is often generously layered within. Since my husband swears by the goodness of puff pastry over crumbly pies, modifications were made. This dessert is made with 3 parts: puff pastry, syrup and custard. I won’t go into the details of making the puff pastry from scratch since a store-bought one will also be perfectly fine.

Ingredients

  • 280 grams ready-to-bake (butter) puff pastry
  • 80 ml water or unsweetened coconut water
  • 100 grams sugar
  • 1/4 tsp cinnamon powder
  • 170 ml milk
  • 3 tbsp milk, for starting the custard
  • 70 grams all-purpose flour
  • 1/3 tsp vanilla extract or 1 tsp Vanille Zucker (4 g)
  • 3 egg yolks (around 55 g)
  • 1/2 tbsp lemon juice
  • 1/2 tbsp oil, for the tins
  • 1 (425 g) can young coconut meat or 180g of young coconut meat

Directions

Prepare the tin(s)

  1. Oil 12 mini tart tins or a 4x3 mini muffin tin.
  2. Roll puff pastry into a log and cut into 12 pieces. Place into the tins, pushing each piece onto the sides until it goes a bit over the top, making sure not to make the bottom too thin or with holes. Cover with plastic wrap and chill in the fridge until the pastry is firm.
  3. Preheat the oven to 200°C.

Prepare the syrup

  1. In a small saucepan, add water, sugar and cinnamon powder. Bring to a boil and cook until temperature reaches 107°C. Let cool until ready to incorporate into the custard.

Prepare the custard

  1. In another small saucepan, heat milk until small bubbles are visible around the edges.
  2. In a medium bowl, mix flour, vanilla of choice and 3 tbsp of milk.
  3. While constantly whisking the flour mixture, pour the warm milk slowly. Once homogenous, mix the syrup slowly into the milk and flour mixture.
  4. Pour the mixture back into the small saucepan and set over medium-low heat. Stirring constantly to avoid lumps until thickened. Remove from the heat.
  5. While constantly whisking the egg yolks in a medium bowl, slowly add the thickened mixture and lemon juice.

To assemble

  1. Cut the young coconut meat into bite-sized pieces. Retrieve the pastry tin(s) and distribute the young coconut meat evenly.
  2. Pour the custard into each pastry shell, filling about 3/4 of the way. Going beyond this will make the custard overflow and eventually burn if it comes in contact with the tin.
  3. Place the tins or muffin tin on the middle rack of the oven and bake for 15-18 minutes or until the pastry is golden and crisp while the custard is golden and puffed.
  4. Remove from the oven and let stand for 5 minutes. Then remove from the tin and cool on a wire rack for another 5 minutes.
  5. Enjoy within a day. Store the rest in an airtight container in the freezer (max 1 week to retain the texture) and reheat at 200°C for 5 mins.