Name: Young Coconut Pudding Pie (BOO • koh)
Yield: Makes 10 hand pies
Cuisine: Filipino
Ingredients: 1 cup (120 g) powdered confectioners’ sugar (no need to sift), for the icing glaze; 1 medium egg, beaten, for brushing; 1 cup (250 g) young coconut meat, chilled and cut into roughly 1-inch (2.5 cm) pieces; ½ cup (120 ml) plus 2 tablespoons coconut water; ⅓ cup (45 g) cornstarch; 2¼ cups (280 g) all-purpose flour, plus extra for dusting, chilled in the freezer; 1 teaspoon granulated sugar; 1 cup (2 sticks/225 grams) very cold unsalted butter, cut into 1-inch (2.5 cm) chunks, kept in the refrigerator until ready to use; 1 teaspoon kosher salt; ⅓ cup (75 ml) ice water; 1 can (13½ ounces/398 ml) coconut cream (reserve 2 tablespoons for the icing glaze); ¼ cup (50 g) granulated sugar

Preparation info

Makes
10
hand pies

Difficulty
Medium

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

My first pies came from the Wonder Bread discount store, where my mom would buy squashed loaves at 75 cents a pop and little crescent-shaped, individually bagged Home Run Pies. They were ten for a dollar, a better price than at Lucky or Safeway, and she let me choose which ones to bring home to my brothers and sisters. I thought the fruit fillings were too cloying, bound together by a strange, gluey syrup that reminded me of extra-strength hair gel, so I always opted for chocolate or vanill