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