Ingredients
For the Dough
2 Cups All Purpose Flour
1 Tsp Sugar
1/2 Tsp Salt
1/2 Cup Margarine
1/4 Cup Shortening
1/4 Cup Ice Cold Water
For the Filling
1/2 Cup Sugar
1/3 Cup Cornstarch
1 Cup Evaporated Milk
1 Cup Coconut Juice
1 Tsp Vanilla
2 Cups Grated Young Coconut Meat
Procedure
To make the filling.
In a bowl combine cornstarch and coconut juice. Mix well and set aside.
Pour the evaporated milk in a hot pot and bring to a boil. Once it's boiling slowly add the sugar, vanilla and young coconut meat.
Bring back to a boil and cook for 2 - 3 minutes.
Add the coconut juice and cornstarch mixture and cook until it thickens a little bit then leave it to cool.
To make the dough,
In a bowl combine sugar, flour and salt. Mix well.
Add the margarine and shortening. Mix using a fork until it looks like a coarse crumbs.
Add water one at a time and knead until it turns into a smooth dough.
Divide into 2 (one should be bigger than the other one this will be the base crust). Wrap with cling film and put in a fridge
for 15 to 20 minutes to rest.
Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.
After resting the dough in a fridge roll and flatten the dough using a rolling pin until wide enough to fit in an 8 or nine inches pie pan.
Arrange the first dough over the pie pan...
Pour and spread the cooled filling.
Put the second crust over the filling and seal the sides using a fork. Punch a hole on the top crust using a fork. This will prevent the crust from deforming while cooking.
Put in your preheated oven and bake for 45 minutes or until the crust turns golden brown.
Let it cool and serve!
from Chef n Meals | Filipino Food and Recipes a food blog about panlasang pinoy cooked in kaawaling pinoy http://ift.tt/2sageJe and recipes
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