How To Make Buko Pie or Coconut Pie (Mini Buko Pie)

How To Make Buko Pie or Coconut Pie (Mini Buko Pie)

Ingredients:
2 cups shredded young coconut meat (you can get 1 cup on each bag. Drain it well. Save 1/2 cup of the coconut juice)
1 small can evaporated milk or 1/2 cup
1 can condensed milk
1/2 cup sugar
1/2 cup of cornstarch diluted in 1/2 cup of coconut juice
pie crust
tart shell (you can use pie crust for the shell by cutting it into small circles that would fit the foil)

- Cook in medium heat the coconut, evaporated milk, condensed milk, sugar, diluted cornstarch.
- Continue stirring and when it starts to curdle, change to low heat.
- Continue stirring until it becomes pasty/ thick.
- Cut the pie crust into small circles, good enough to cover the tart shells.
- Put filling then cover with the pie crust by pressing the edges.
- To better seal it, press the edges with a fork.
- Brush top with a beaten egg.
- Bake at 400 F for 15 mins.
- Let them cool on a rack before serving.
(TSPP)