Recipe: CDO Nata de Coco Christmas Buko Pie

Ingredients:

1 short crust pastry, par-baked

Filling:

1 cup coconut juice
1/3 cup cornstarch
1 cup coconut cream
1 1/2 cups sugar
2 cups young coconut strips
1 cup CDO Nata de Coco (combination of green, red, and white)
1 cup CDO Kaong (combination of green, red, and white)

Topping:
½ cup Danes Classic Cheese

Procedure:

1. In a small bowl, whisk together coconut juice and cornstarch until smooth.
2. In a large saucepan over medium heat, combine the coconut cream, and sugar and bring just to a simmer. Stir to dissolve the sugar or for about 3 minutes. Add the coconut, CDO Kaong and CDO Nata de Coco and bring back to a simmer, stirring. Slowly pour in the coconut juice-cornstarch mixture, stirring constantly, until thickened or for about 2 minutes. Transfer to a bowl and let cool completely.
3. Preheat the turbo broiler to 425 degrees F.
4. Pour in the cooled buko filling, spreading the filling out evenly over the par baked pie crust.
5. Top with Danes Classic Cheese. Using a kitchen fork or a paring knife, prick 6 vent holes in the top of the pie.
6. Place the pie in a turbo broiler and bake for 15 minutes, then lower the temperature to 350 degrees F and cover top with foil and bake until the crust is golden brown or for about 30 to 40 minutes. Cool on a wire rack before serving.