Buko pie

Step 1: Rub 7 oz cold butter into 12 ½ oz plain flour, ½ tsp salt and 2 tbsp sugar with your fingertips until it looks like breadcrumbs with a few pea-sized lumps. Sprinkle in ½ cup iced water and bring together into a dough without kneading. Divide into two pieces, one slightly larger, flatten into discs, wrap and chill for 30 minutes.

Step 2: Whisk 1 ¾ oz cornflour into 1 cup young coconut water until smooth. Put 1 cup whole milk, ¾ cup condensed milk and 1 pinch salt in a pan, stir in the cornflour mixture and cook over a medium heat, stirring constantly, for 5–6 minutes, until it thickens to a heavy custard that holds a trail. Stir in 14 oz young coconut flesh (buko) and 1 tsp vanilla extract, take off the heat and cool for 15 minutes.

Step 3: Heat the oven to 400°F. Roll the larger pastry disc to 3 mm and line a 23 cm pie dish, leaving a little overhang. Spoon in the cooled filling and level it.

Step 4: Roll the second disc and lay it on top. Trim, press the edges together and crimp them. Brush with 1 egg and cut a few slits in the top. Common mistake: filling the pie with hot custard; it melts the butter in the pastry and gives a soggy base.

Step 5: Bake on a low shelf for 15 minutes, then turn down to 350°F and bake 25–30 minutes more, until the top is deep golden and the filling bubbles through the slits.

Step 6: Cool for at least 1 hour so the filling sets before slicing. Serve warm or at room temperature.