Buko Pie is a beloved Filipino dessert, featuring a creamy, coconut-filled interior encased in a golden, flaky crust. Each bite transports you to the tropics, offering a taste of the Philippines with the rich flavors of young coconut meat perfectly complemented by sweetened milk.
Perfect for any occasion, this pie is a crowd-pleaser that combines tradition with simple, delicious ingredients. Whether you’re sharing it with family or indulging on your own, Buko Pie is a treat that celebrates the natural sweetness of coconut, making it a must-try for dessert lovers everywhere.
Alt Text: Filipino Buko Pie with a golden crust
Ingredients You’ll Need
- 2 cups young coconut meat, shredded
- 1 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup coconut water
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 ready-made pie crust
Step-by-Step Directions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Coconut Filling: In a medium saucepan, combine shredded young coconut meat, sweetened condensed milk, evaporated milk, and coconut water. Cook over medium heat, stirring constantly until it begins to simmer.
- Thicken the Mixture: In a small bowl, mix cornstarch with a little bit of the warm coconut mixture to create a slurry. Slowly add the slurry back into the saucepan, stirring continuously until the mixture thickens, about 5-7 minutes.
- Add Flavor: Remove the saucepan from heat, then stir in vanilla extract and salt.
- Assemble the Pie: Pour the coconut filling into the ready-made pie crust, spreading it evenly.
- Bake the Pie: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Cool and Serve: Let the pie cool completely before serving.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Calories: 320 kcal | Servings: 8 servings
Conclusion: A Tropical Delight
Buko Pie is a cherished dessert in Filipino cuisine, celebrated for its rich, creamy coconut filling and flaky, golden crust. This pie captures the essence of the tropics, offering a delicious blend of sweetness and texture that is both comforting and indulgent. Perfect for any gathering or as a special treat, Buko Pie brings the taste of the Philippines to your table, making it a must-try for anyone who loves coconut desserts.
FAQs About Buko Pie
- Can I use frozen young coconut meat for this recipe?
- Yes, you can use frozen young coconut meat. Just make sure to thaw it completely before using it in the recipe.
- What can I use if I don’t have a ready-made pie crust?
- You can make your own pie crust using flour, butter, salt, and water. Alternatively, you can use a graham cracker crust for a different texture and flavor.
- Can I make this Buko Pie vegan?
- Yes, substitute the sweetened condensed milk and evaporated milk with coconut milk and a sweetener like maple syrup or agave.
- How should I store Buko Pie?
- Buko Pie should be stored in the refrigerator and can be kept for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container.
- Can I freeze Buko Pie?
- Yes, you can freeze Buko Pie. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator before serving.
- Is it possible to make Buko Pie without cornstarch?
- Yes, you can use other thickening agents like tapioca starch or arrowroot powder as a substitute for cornstarch.
- What’s the best way to serve Buko Pie?
- Buko Pie is best served chilled or at room temperature. Some people enjoy it slightly warmed with a scoop of vanilla ice cream.
- Can I add other ingredients to the filling?
- Yes, you can add ingredients like macapuno (another type of coconut) or pandan extract for added flavor.
- What type of milk can I use as a substitute for evaporated milk?
- You can use regular whole milk or coconut milk as a substitute for evaporated milk in this recipe.
- Why did my pie filling turn out too runny?
- This could happen if the cornstarch wasn’t fully dissolved or if the filling wasn’t cooked long enough. Make sure to cook the filling until it thickens properly before pouring it into the crust.