Prep
20m
Cook
1h
Serves
8
Delight in the creamy and flavorful Buko Pie, a beloved Filipino dessert made with tender young coconut. This easy Pinoy dessert recipe features a flaky crust filled with a rich coconut custard, making it an irresistible treat for any occasion. Perfect for sharing with family and friends!
Ingredients (6)
2 cups young coconut meat, shredded
1 cup coconut water
1 cup evaporated milk
1 cup sugar
1/2 cup cornstarch
1/2 cup water
2 pie crusts (store-bought or homemade)
1 egg (for egg wash)
Steps (6)
Preheat Oven: Preheat oven to 350°F (175°C).
Prepare Filling: In a saucepan, combine coconut meat, coconut water, evaporated milk, and sugar. Cook over medium heat until the mixture starts to simmer.
Thicken Filling: Dissolve cornstarch in water and add to the coconut mixture. Stir continuously until thickened. Remove from heat and let it cool.
Assemble Pie: Place one pie crust in a pie dish. Pour the cooled coconut filling into the crust. Cover with the second pie crust, sealing the edges. Cut slits on top to allow steam to escape.
Bake: Brush the top crust with beaten egg. Bake for 45-50 minutes until the crust is golden brown. Let it cool before slicing and serving.
Additional tips
- Use fresh young coconut for the best flavor.
- Let the filling cool completely before assembling to prevent a soggy crust.
- Serve with a scoop of vanilla ice cream for extra indulgence.
- To make more: double the ingredients.