Red Velvet Buko Cobbler Recipe (with Video)

Prepare the dough and buko
1. Using the ramekin, cut shapes slightly larger than the ramekin on the paratha dough. Set aside.
2. Drain defrosted buko with a strainer. Add the buko to a bowl.
Prepare the filling
1. In a pan, combine the sugar, flour, cornstarch, salt, cocoa powder, vanilla extract, red food coloring and coconut water.
2. Cook on low heat until it starts to thicken. Constantly stir making sure there are no lumps.
3. Once it has thickened, add it to the buko and mix until well combined.
Assemble and bake
1. Fill the ramekins with the buko mixture.
2. Top it with the dough. Fold the sides of the dough over, and then crimp the sides with a fork.
3. Dollop a bit of mayonnaise on top and brush it all over the dough.
4. Bake it in a preheated 400* F oven for 18 minutes or until it is golden brown.
Final steps
1. Let cool for 20 -30 minutes.
2. Top with confectioner’s sugar and serve warm.