Creamy buco (young coconut) baked in a a buttery crust is always a great treat; truly delicious and addicting. For this batch of tartlets I used a combination of frozen shredded and dried [available from Costco]. I boiled the dried buco pieces in water before cutting them into strips. I also made a few rectangular shaped pies.
For the most tender crust, I use White Lily® all-purpose flour. It's also good to add salted butter for better flavor. I also add a little salt to the filling.
Buco Tartlet
homemade or store-bought flaky crust
2 cups shredded buco
½ cup buco water
½ cup half and half
½ cup white sugar
½ teaspoon sea salt
4 tablespoons cornstarch
1 egg white for egg wash
Buco Tartlet
homemade or store-bought flaky crust
2 cups shredded buco
½ cup buco water
½ cup half and half
½ cup white sugar
½ teaspoon sea salt
4 tablespoons cornstarch
1 egg white for egg wash
- Cut crust according to size and shape of pan/s. Refrigerate while preparing the filling.
- In a medium saucepan, mix the rest of ingredients except egg white. Cook over medium heat, while stirring constantly with a rubber spatula, until thickened and cornstarch is fully cooked. Mixture should be smooth and not grainy. Transfer into a shallow container and chill for 30 minutes.
- Preheat oven to 425°F.
- Roll crust shells, leaving a 1-inch overhang if desired. Ease into tart molds. Spoon generous amount of filling and cover edges with crust overhang. Brush with lightly beaten egg white.
- Bake for 25 to 30 minutes until crust is golden brown.