“Buko” or a young coconut screams the tropics.

Once you crack it open and have some of its juice, all worries are left behind and you suddenly find yourself with sandy feet and a salty breeze.

Naturally, buko is popular in countries like the Philippines. Chef Martin took a classic Buko Pie and decided to add some Pandan to it as well, because those two flavors, pair perfectly.

Learn the recipe here:

Erwan Heussaff
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