24 mini pie crust to make 12
2 cups buco, cut into strips
1 cup sugar
3/4 cup buco juice
3/4 cup coconut milk
1/3 cup cornstarch
Heat a saucepan and pour in the coconut milk. Let boil.
Add the granulated white sugar and stir.
Put in the young coconut meat and cook for 3 minutes.
Pour the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens.
Turn off the heat and allow the mixture to cool down.
Preheat oven to 375 degrees Fahrenheit.
Arrange the cooked filling into pie crust.
Put the second crust over the filling and seal the sides.
Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming.
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.