Ella Bella’s Buko-Ube (Young Coconut-Purple Yam) Turnovers


Lately, I’ve just been craving some of my favorite pastries from the Philippines. Buko (young coconut) pie is a popular one in the town I grew up at.  I happen to have a can of coconut meat so it just made sense to use it.

I also remember getting a jar of ube jam from the Asian store and it just occurred to me, why not make buko-ube turnovers? Initially I was thinking hand pies but seeing the crescent rolls in the fridge, I figured let’s just make turnovers.

This recipe is so easy, quick and delish. It’s perfect with coffee or tea. Let’s get started then.


1 package Reduced fat Crescent Rolls

¼ cup Sweetened Ube (Purple Yam) Jam

1 cup young coconut

4 tbsps coconut water

1 tbsp cornstarch


Keep your rolls in the fridge until ready to unroll.

Slice the coconut meat in smaller pieces, about ½ inch thick.

In a medium sauce pan, combine the coconut with the purple yam and3 tbsps of coconut water.  Simmer for about 3 minutes. While it’s simmering, dissolve the cornstarch with the rest of the coconut water. Note that I got my coconut water from the can of coconut meat. No waste whatsoever 🙂

Pour in the cornstarch mixture into the simmering yam mixture.  Keep simmering for about 2 minutes then remove from heat. Let cool.

Preheat the oven to 350 degrees F (177 deg C).

Once the filling has cooled, take out the crescent rolls. Unfold them and prepare them by putting two of them together to make a rectangle. Fill each rectangle with the yam filling. Fold slightly on two sides.

Bake on an ungreased cookie sheet for 12 to 14 minutes. Serve warm.

Prep time:  About 30 minutes  (including cooling time for the filling)

Cooking and baking time:  About 18 minutes

Calories per serving:  293

                                                                                                 Eat well and be well. – Ella Bella

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