“Buko” or a young coconut screams the tropics.
Once you crack it open and have some of its juice, all worries are left behind and you suddenly find yourself with sandy feet and a salty breeze.
Naturally, buko is popular in countries like the Philippines. Chef Martin took a classic Buko Pie and decided to add some Pandan to it as well, because those two flavors, pair perfectly.
Learn the recipe here: https://www.youtube.com/watch?v=XcPtl2-bNQM
Ingredients:
Crust
2 cups all-purpose flour, sifted
1/2 cup unsalted butter, cut into cubes and refrigerated
1/3 cup cold water
Filling
1/4 cup evaporated milk
1/3 cup sugar
1/4 cup buko juice
1/4 cup cornstarch
1 cup young coconut meat
Pandan Mousse
2 cups water
2 pcs pandan leaves
1/2 tsp pandan flavor
1 tbsp gelatin
1-1/2 cups whipping cream
1/2 cup condensed milk
