Buko pie is the pie that made me fall back in love with coconut.
I grew up eating the store-bought kind wrapped in foil, and I always wondered if I could recreate that same creamy, custardy filling at home.
This buko pie recipe uses fresh young coconut meat cooked into a rich, lightly sweet custard, then baked between two layers of flaky, buttery crust.
It is the kind of pie that disappears within a day of baking it, so you might want to make two.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 25 minutes |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Buko Pie Recipe
This is the pie that tastes like a trip to the Philippines without the plane ticket.
The filling is soft, custardy, and full of tender coconut strands in every bite.
It also happens to be a great make-ahead dessert. If you like pies that travel well, this one holds up beautifully next to my Mango Float on a dessert table.
- Made with real young coconut meat, not shredded dried coconut
- Custard-style filling that sets soft and creamy, never rubbery
- Flaky, buttery double crust that holds its shape when sliced
- Freezer-friendly, so you can bake now and enjoy later
- A nostalgic taste of Filipino pasalubong culture, made from your own kitchen
Ingredients
The ingredient list is short, but each one plays a specific role in getting that classic buko pie texture.
Fresh young coconut meat is the star, while the milks and cornstarch work together to build a custard that is thick enough to slice but still soft on the tongue.
Read Also: Coconut Cake Recipe
- For the crust: all-purpose flour, granulated sugar, salt, cold unsalted butter, ice water, 1 large egg (for egg wash)
- Young coconut meat: 3 cups, cut into strips or bite-sized pieces
- Coconut water: 1 cup, reserved from the young coconuts
- Evaporated milk: 1 can (12 ounces)
- Sweetened condensed milk: ½ cup
- Granulated sugar: â…“ cup
- Cornstarch: ⅓ cup, mixed with ¼ cup cold water to make a slurry
- Unsalted butter: 2 tablespoons
- Pure vanilla extract: 1 teaspoon
- Salt: a small pinch
Kitchen Equipment Needed
Nothing here is complicated, but a few good tools make the process a lot smoother, especially when it comes to rolling out an even crust and getting clean slices later on.
This same setup works well for my Flaky Pie Crust whenever you want to prep a crust ahead of time.
- 9 inch pie dish
- Rolling pin
- Pastry blender
- Large mixing bowls
- Medium saucepan
- Whisk
- Bench scraper
- Pastry brush
- Plastic wrap
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie.
None of them are required, but they make the process a little easier and the results a little more consistent.
Another favorite: Macadamia Coconut Tart
1. Frozen Young Thai Coconut Meat
Fresh young coconuts can be a hassle to crack open, so I keep a bag of frozen young coconut meat in the freezer for whenever a buko pie craving hits.
It thaws quickly and has the same tender bite as fresh, straight from the shell.
2. Ceramic Pie Dish
A heavy ceramic pie dish heats more evenly than a thin metal one, which helps the bottom crust bake through without going soggy under all that custard filling.
It also looks nice enough to bring straight to the table.
3. Bench Scraper and Dough Cutter
I use mine constantly for cutting cold butter into the flour and for lifting the rolled dough off the counter without stretching it.
It is a small tool that saves a lot of frustration.
4. Digital Kitchen Scale
Weighing your flour instead of scooping it gives you a much more consistent crust every time.
This is especially helpful if your buko pie crust has turned out too dry or too crumbly in the past.
5. Silicone Pastry Mat
Rolling dough directly on a marked silicone mat makes it easy to get an even 13 inch round without guessing.
Cleanup is also much faster than scraping flour off a bare countertop.
Step-by-Step Instructions: How to Make Buko Pie
Buko pie is one of my go-to recipes whenever I’m testing out something new, like when I was developing my Filipino Hot Cake, and the same slow, patient approach applies here.
1. Make the Pie Dough
- In a large bowl, whisk together 3 cups of all-purpose flour, 2 tablespoons of sugar, and 1 teaspoon of salt until evenly combined.
- Cut 1 cup of cold, cubed unsalted butter into the flour mixture using a pastry blender, or rub it in with your fingertips, until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
- Add ice water, one tablespoon at a time, mixing gently with a fork after each addition. Stop as soon as the dough starts to hold together when pressed, usually around 8 to 10 tablespoons total.
- Turn the dough out onto a lightly floured surface and gently gather it into a ball. Do not knead it, as overworking the dough will make the crust tough instead of flaky.
- Divide the dough into two equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Coconut Filling
- In a medium saucepan, whisk together 1 cup of coconut water, the can of evaporated milk, the sweetened condensed milk, and â…“ cup of granulated sugar.
- Place the saucepan over medium heat and warm the mixture, stirring occasionally, until it is hot but not boiling.
- In a small bowl, stir together the cornstarch and ¼ cup of cold water until smooth, then slowly pour this slurry into the warm milk mixture while whisking constantly.
- Continue cooking over medium heat, stirring constantly, until the mixture thickens into a custard that coats the back of a spoon, about 4 to 6 minutes.
- Remove the pan from the heat and stir in the 2 tablespoons of butter, the vanilla extract, and the pinch of salt until the butter melts fully.
- Fold in the 3 cups of young coconut meat, stirring gently so the strips stay mostly intact.
- Pour the filling into a wide, shallow dish and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool at room temperature for 20 minutes, then refrigerate for at least 30 minutes.
3. Roll Out the Bottom Crust
- Preheat your oven to 375 degrees Fahrenheit.
- Remove one disc of chilled dough from the refrigerator and let it sit at room temperature for 5 minutes so it is easier to roll.
- On a lightly floured surface, roll the dough into a 12 inch circle, about â…› inch thick, rotating it a quarter turn every few passes to keep it even.
- Carefully transfer the dough to your 9 inch pie dish, gently pressing it into the bottom and up the sides without stretching it.
- Trim any excess dough hanging more than half an inch over the edge of the dish, then set the crust in the refrigerator while you roll out the top crust.
4. Fill and Top the Pie
- Roll out the second disc of dough into another 12 inch circle for the top crust.
- Remove the chilled bottom crust from the refrigerator and spoon the cooled coconut filling evenly into it, smoothing the top with a spatula.
- Lay the top crust over the filling, then trim the overhang to about half an inch past the edge of the dish.
- Fold the edges of the top and bottom crusts together and crimp them using your fingers or the tines of a fork to seal the pie completely.
- Cut 4 to 5 small slits in the center of the top crust to let steam escape while baking.
5. Bake the Pie
- In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
- Brush the egg wash evenly over the top crust and edges for a shiny, golden finish once baked.
- Place the pie on a baking sheet to catch any drips, then bake for 15 minutes at 375 degrees Fahrenheit.
- Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for another 25 to 30 minutes, until the crust is deep golden brown.
- If the edges start browning too quickly, loosely cover them with foil for the remaining bake time.
6. Cool and Slice
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing.
- For the cleanest slices, refrigerate the pie for an additional hour after it reaches room temperature, then slice with a sharp knife.
- Serve slightly chilled or at room temperature, whichever you prefer.
Tips for The Best Buko Pie
A few small details make a big difference between a good buko pie and a great one.
Most of it comes down to temperature control, both with your dough and with your filling.
I picked up several of these tricks while working on my Coconut Custard Pie, and they carry over perfectly to this recipe.
- Keep your butter and water very cold when making the crust, since warm butter leads to a dense, less flaky texture
- Do not skip cooling the filling completely before assembling the pie, or the crust may turn soggy
- Use a spoon rather than a shredder to remove coconut meat from the shell, so you get chunky strips instead of thin shavings
- Whisk constantly while the custard thickens to avoid lumps or scorching on the bottom of the pan
- Let the baked pie rest fully before slicing so the filling has time to set properly
Serving Suggestions
Buko pie is rich enough to stand on its own, but it also pairs nicely with other Filipino desserts and drinks if you are putting together a bigger spread.
A cold glass of something fruity balances the sweetness well too, like my Pineapple Ginger Juice.
- Serve slightly chilled with a scoop of vanilla ice cream on the side
- Pair with hot coffee or tea for an afternoon merienda
- Add a dollop of freshly whipped cream on top just before serving
- Serve alongside Mango Pie for a tropical dessert table
- Top with toasted coconut flakes for extra texture and flavor
Variations of Buko Pie
Once you have the base recipe down, there is plenty of room to make it your own.
Bakeries across the Philippines already play with different flavors, so do not feel locked into the classic version.
You might also enjoy: Pineapple Pie
- Macapuno buko pie: stir in ½ cup of sweet, sticky macapuno strands along with the young coconut for extra chewiness
- Pandan buko pie: add a few drops of pandan extract to the filling for a subtle grassy, floral note and a light green tint
- Mini buko hand pies: divide the dough and filling into individual hand pies for easy, portable servings
- Latticed buko pie: weave the top crust into a lattice pattern instead of a solid sheet for a more decorative finish
- Ube buko pie: swirl a few tablespoons of ube halaya into the filling before pouring it into the crust
Storage and Reheating
Because of the milk-based custard filling, buko pie needs to be refrigerated rather than left out at room temperature for long stretches.
It also freezes surprisingly well if you want to make it ahead of time.
The same storage approach works for my Coconut Macaroons, since both rely on fresh coconut that spoils quickly at room temperature.
- Store leftover pie covered in the refrigerator for up to 4 days
- Wrap unbaked or baked pie tightly in plastic wrap, then foil, and freeze for up to 2 months
- Thaw frozen baked pie overnight in the refrigerator before serving
- Warm individual slices in a 300 degree Fahrenheit oven for 10 minutes if you prefer it slightly warm
- Avoid microwaving whole slices for too long, since it can make the crust soft and chewy instead of flaky
Nutritional Facts
Nutritional values will vary slightly depending on your exact ingredients and slice size, but here is a general estimate per serving based on 8 slices per pie.
Read Also: Chocolate Dipped Coconut Macaroons
| Nutrition (Per Slice) | |
|---|---|
| Calories | approximately 340 |
| Carbohydrates | 38g |
| Fat | 18g |
| Protein | 5g |
| Sugar | 19g |
Health Benefits of Key Ingredients
Buko pie is a dessert first and foremost, but a few of its core ingredients do offer some genuine nutritional upside.
Young coconut meat in particular is a bit different from the mature coconut used in many other recipes.
Another favorite: Baked Coconut Shrimp
- Young coconut meat: lower in fat than mature coconut, with a soft texture and a good source of electrolytes like potassium
- Coconut water: naturally hydrating and rich in potassium and magnesium
- Evaporated milk: provides calcium and a modest amount of protein compared to fresh milk
- Vanilla extract: contains trace antioxidant compounds, though the amount used here is small
- Butter: supplies fat soluble vitamins like vitamin A in small amounts
FAQs About Buko Pie
1. Can I use frozen coconut meat instead of fresh?
Yes, frozen young coconut meat works well in this recipe and is often easier to find than whole young coconuts.
Just thaw it fully and drain any excess liquid before adding it to the filling.
2. Why is my filling too runny?
This usually means the cornstarch slurry did not cook long enough to fully activate.
Make sure you cook the filling until it visibly coats the back of a spoon before removing it from the heat.
3. Can I make buko pie without the top crust?
You can leave the pie open faced if you prefer, similar to a custard tart.
Just note the filling will set a little softer without the top crust holding in the steam while baking.
4. What can I substitute for coconut water?
If you do not have fresh coconut water, packaged unsweetened coconut water works as a close substitute.
Regular milk can work in a pinch, though it will change the flavor slightly.
5. How do I know when the pie is fully baked?
The crust should be deep golden brown all over, including the bottom if you can carefully peek.
If the top is browning but the crust still looks pale, tent it with foil and continue baking.
Buko Pie
Ingredients
- 3 cups all-purpose flour for the crust
- 2 tablespoons granulated sugar for the crust
- 1 teaspoon salt for the crust
- 1 cup cold unsalted butter cubed, for the crust
- 8-10 tablespoons ice water for the crust
- 1 large egg for egg wash
- 3 cups young coconut meat cut into strips or bite-sized pieces
- 1 cup coconut water reserved from the young coconuts
- 12 ounces evaporated milk 1 can
- ½ cup sweetened condensed milk
- â…“ cup granulated sugar
- ⅓ cup cornstarch mixed with ¼ cup cold water to make a slurry
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- salt a small pinch
Equipment
- Rolling Pin
- Pastry blender
- Large mixing bowls
- Medium saucepan
- Whisk
- Pastry brush
- Plastic wrap
- Baking sheet
- Frozen Young Thai Coconut Meat optional
- Ceramic Pie Dish optional, heats more evenly
- Digital kitchen scale optional, for consistent crust
- Silicone Pastry Mat optional, for easy rolling
Method
- Whisk together 3 cups flour, 2 tablespoons sugar, and 1 teaspoon salt. Cut in 1 cup cold butter until coarse crumbs form. Add ice water 1 tablespoon at a time until dough holds together. Divide into two discs, wrap, and refrigerate for 1 hour.
- Whisk together 1 cup coconut water, evaporated milk, sweetened condensed milk, and â…“ cup sugar in a saucepan over medium heat until hot. Slowly whisk in cornstarch slurry and cook until thickened, about 4-6 minutes. Remove from heat and stir in butter, vanilla, and salt. Fold in 3 cups coconut meat. Cool and refrigerate for 30 minutes.
- Preheat oven to 375°F. Roll one dough disc into a 12-inch circle and transfer to a 9-inch pie dish. Trim excess and refrigerate while rolling the top crust.
- Roll the second dough disc into a 12-inch circle. Spoon cooled filling into the bottom crust, then cover with the top crust. Trim, fold, and crimp edges to seal. Cut 4-5 slits in the top.
- Beat the egg with 1 tablespoon water and brush over the crust. Place pie on a baking sheet and bake at 375°F for 15 minutes. Reduce heat to 350°F and bake for 25-30 minutes until golden brown. Cover edges with foil if browning too quickly.
- Cool on a wire rack for at least 1 hour before slicing. For cleanest slices, refrigerate for an additional hour, then slice with a sharp knife. Serve slightly chilled or at room temperature.
Nutrition
Notes
- Keep your butter and water very cold when making the crust, since warm butter leads to a dense, less flaky texture.
- Do not skip cooling the filling completely before assembling the pie, or the crust may turn soggy.
- Use a spoon rather than a shredder to remove coconut meat from the shell, so you get chunky strips instead of thin shavings.
- Whisk constantly while the custard thickens to avoid lumps or scorching on the bottom of the pan.
- Let the baked pie rest fully before slicing so the filling has time to set properly.
- Store leftover pie covered in the refrigerator for up to 4 days.
- Wrap unbaked or baked pie tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw frozen baked pie overnight in the refrigerator before serving.
- Warm individual slices in a 300°F oven for 10 minutes if you prefer it slightly warm. Avoid microwaving whole slices for too long, since it can make the crust soft and chewy instead of flaky.
- Try variations like Macapuno buko pie (add ½ cup macapuno strands), Pandan buko pie (add pandan extract), or Ube buko pie (swirl in ube halaya).
- Serve slightly chilled with a scoop of vanilla ice cream, hot coffee or tea, or alongside other Filipino desserts like Mango Pie.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Buko pie is one of those recipes that rewards a little patience with a genuinely special result.
Once you taste that first slice of warm coconut custard tucked inside a flaky crust, you will understand why bakeries in Laguna have been selling out of it for decades.
Give this one a try this weekend, and let me know in the comments how your pie turned out. I would also love it if you shared a photo if you make it.
Recommended:
- Cream of Coconut Cake
- Filipino Chicken Adobo
- Coconut Curry Chicken
- Mango Smoothie
- Yellow Curry Chicken With Coconut Milk
