Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You need a young coconut (buko) for this Filipino dessert where the coconut flesh has not yet hardened and is still very creamy.

Recipe Summary

cook:
1 hr
additional:
30 mins
total:
1 hr 50 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

    Advertisement
  • Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.

Nutrition Facts

693 calories; protein 20.1g; carbohydrates 66.9g; fat 40.7g; cholesterol 182.8mg; sodium 302.3mg. Full Nutrition
Advertisement