1/4 cup water
1/3 cup cornstarch
2 cups coconut water
1 cup sugar
2 cups shredded young coconut ( buco)
1 teaspoon vanilla
1 8-inch double-crust pie shell
1 egg white
Preheat oven to 375 degrees F.
Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine.
Stir in the coconut water and sugar and bring to a boil.
Cook, stirring constantly, over medium to low heat until thick.
Add the shredded buco and vanilla and cook 3 more minutes.
Cool buco mixture slightly and put into pie pan that has been lined with bottom pie crust.
Top with upper pie crust, seal edges and flute decoratively.
Brush with slightly beaten egg white to glaze (some will be left over- do not use more than necessary), and make a few cuts in the top crust to let steam escape.
Bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown.