This Buko Pie Recipe brings you the flavors of the Philippines with a buttery, flaky crust and a creamy young coconut filling. A tropical treat you’ll love!
You know how certain foods just transport you somewhere? One bite, and suddenly, you’re reliving a memory like it happened yesterday? That’s exactly what Buko Pie does for me.
The first time I had it, I was in the Philippines, crammed in a car with family, road-tripping through the winding roads of Laguna. If you’ve ever been there, you know—Laguna is the place for Buko Pie. Every few miles, you’ll pass a bakery with people lined up outside, waiting to get their hands on a fresh, warm pie straight from the oven.
When we finally got ours, I didn’t even wait for a plate. I took a bite right out of the slice my aunt handed me, and wow. The flaky crust, the soft coconut, the just right level of sweetness—it was love at first bite. It tasted like sunshine, road trips, and laughter in the backseat.
Of course, when I got back home, I had zero access to those famous Laguna bakeries. So, I did what any coconut-obsessed person would do—I figured out how to make it myself. And after a lot of trial and error (and some burnt crusts along the way), I finally nailed it. Now, I get to share it with you.
If you’re ready for a dessert that’s creamy, comforting, and just feels like home, let’s get baking.
Why You’ll Love This Buko Pie Recipe?
- Brings the flavors of the Philippines to your kitchen – No need for a plane ticket, just a fork.
- Flaky, buttery crust – Because a pie is only as good as its crust, right?
- Loaded with real young coconut – No artificial coconut flavoring, just the good stuff.
- Not overly sweet – The coconut’s natural sweetness shines without overpowering the pie.
- Perfect for any occasion – Breakfast, snack, dessert, or all three.
Ingredient Notes:
You don’t need a ton of fancy ingredients to make a killer Buko Pie—just a few key ones that bring out the best in each other.
For the Crust:
- All-Purpose Flour – The base of a sturdy yet flaky crust.
- Vegetable Shortening – Helps make the crust extra tender and crisp.
- Salt & Sugar – Because even crust deserves a little flavor.
- Egg – Adds structure and richness.
- Cold Water – Keeps the dough firm, which means a better, flakier crust.
For the Buko Filling:
- Young Coconut Meat (Buko) – The star of the show! Soft, tender, and naturally sweet.
- Coconut Water – Enhances the coconut flavor while keeping the filling light.
- Sugar – Just enough to sweeten, but not enough to overpower the coconut.
- Cornstarch – The secret to thickening the filling so it’s creamy but not runny.
- Vanilla Extract – Adds warmth and rounds out the flavors.
Pro Tip: If you don’t have access to fresh young coconut, frozen or canned buko works too! Just be sure to drain it well so your filling isn’t too watery.
How To Make Buko Pie?
Don’t be intimidated by the layers—this pie is actually super easy to make. Just take it step by step, and you’ll be enjoying a slice in no time.
Step 1: Make the Crust
In a large bowl, mix the flour, sugar, and vegetable shortening. Use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
Add the salt and egg, then slowly mix in cold water, one tablespoon at a time until the dough comes together. Be careful not to overwork it—you want a flaky crust, not a tough one.
Wrap the dough in plastic wrap and refrigerate for 30 minutes. (I know, waiting is hard, but it’s worth it!)
Step 2: Cook the Coconut Filling
In a saucepan over medium heat, mix the coconut water and sugar. Stir gently until the sugar dissolves completely.
Add the young coconut meat and let it simmer for about 5 minutes. The coconut should be soft but still hold its texture.
Now, stir in the vanilla extract for that extra layer of flavor.
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Reduce the heat and slowly add the cornstarch-water mixture, stirring constantly until the filling thickens. You’re aiming for a creamy, pudding-like consistency. Once it’s there, remove from heat and let it cool.
Step 3: Assemble the Pie
Preheat your oven to 356°F (180°C).
Take the dough out of the fridge and divide it in half. Roll out one half on a floured surface and carefully transfer it to a 9-inch pie pan, pressing it gently into the edges.
Pour in the cooled coconut filling, spreading it evenly.
Roll out the second half of the dough and lay it over the filling. Seal the edges by crimping with your fingers or a fork.
Cut a few small slits in the top so steam can escape while baking. Then, brush the top with a light egg wash to get that beautiful golden shine.
Step 4: Bake Until Golden Brown
Bake for 35-40 minutes, or until the crust turns golden and crisp.
Resist the urge to slice into it right away—let it cool completely first! This helps the filling set so each slice holds its shape.
Storage Options:
- Room Temperature: Eat it fresh or store for up to 24 hours in a cool spot.
- Refrigerator: Store in an airtight container for up to 4 days. Let it sit at room temp before serving.
- Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight before reheating.
Variations and Substitutions:
Want to mix things up? Try these twists on the classic Buko Pie:
- Cheesy Buko Pie – Add a layer of shredded cheddar for a sweet-savory combo.
- Puff Pastry Buko Pie – Swap the pie dough for puff pastry for an ultra-flaky version.
- Coconut Milk Custard – Replace some of the coconut water with coconut milk for a richer filling.
What to Serve with Buko Pie?
While it’s perfect on its own, you can make it extra special with these pairings:
- Hot Coffee or Tea – The slight bitterness balances the sweet coconut perfectly.
- Vanilla Ice Cream – Because warm pie and cold ice cream are a match made in heaven.
- Fresh Mango Slices – A tropical touch that complements the creamy filling.
Frequently Asked Questions:
Can I use dried coconut instead of fresh buko?
Nope! Dried coconut won’t have the soft, tender texture that makes Buko Pie special.
My filling is too runny—what went wrong?
Sounds like the cornstarch didn’t cook long enough. Let it thicken fully before taking it off the heat.
Can I make Buko Pie ahead of time?
Absolutely! It tastes even better the next day when the flavors have had time to meld.
Buko Pie is more than just dessert—it’s comfort, nostalgia, and a little slice of the Philippines in every bite. If you’re a coconut lover, you need this in your life.
Now, tell me—do you prefer Buko Pie warm or chilled? Let’s chat in the comments!
Happy baking!
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Buko Pie Recipe
Ingredients
For the Crust:
- 2 cups all-purpose flour
- ¾ cup vegetable shortening
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 egg
- 5-6 tablespoons cold water
For the Buko Filling:
- 2 cups coconut water
- 1 cup granulated sugar
- ⅓ cup cornstarch dissolved in ¼ cup water
- 1 teaspoon vanilla extract
- 2 cups young coconut meat sliced
- 1 egg for egg wash
Instructions
Prepare the Crust
- In a large mixing bowl, combine the all-purpose flour, sugar, and vegetable shortening. Mix the ingredients using a pastry cutter or your hands until the mixture forms a coarse, crumbly texture.
- Add the salt and egg, then continue mixing until well incorporated.
- Gradually add the cold water, one tablespoon at a time, kneading gently until a firm dough forms. Avoid over-kneading to ensure a tender, flaky crust.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to firm up. This step helps create a more delicate, crisp crust when baked.
Prepare the Coconut Filling
- In a medium saucepan over medium heat, combine the coconut water and sugar. Stir gently until the sugar has fully dissolved.
- Once dissolved, add the young coconut meat and bring the mixture to a simmer. Allow it to cook for 5 minutes, stirring occasionally.
- Reduce the heat to low, then stir in the vanilla extract.
- Slowly add the cornstarch-water mixture while continuously stirring to prevent lumps from forming. Keep stirring until the mixture thickens to a custard-like consistency. Once thickened, remove from heat and allow the filling to cool to room temperature.
Assemble the Pie
- Preheat the oven to 356°F (180°C).
- Remove the dough from the refrigerator and divide it into two equal portions. On a lightly floured surface, roll out one portion of the dough into a thin, round shape large enough to fit a 9-inch pie pan.
- Carefully transfer the dough into the pie pan, pressing it gently into the edges. Use a fork to prick small holes into the base to prevent air pockets from forming.
- Pour the cooled coconut filling into the pie crust, spreading it evenly.
- Roll out the second portion of dough and place it over the filling. Seal the edges by pinching them together with your fingers or pressing with a fork.
- Using a sharp knife, cut small slits on the top crust to allow steam to escape during baking.
- Brush the surface with a light egg wash for a golden, glossy finish.
Bake the Pie
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust turns golden brown.
- Monitor the pie during the final minutes to ensure even browning without overcooking.
- Once baked, remove the pie from the oven and allow it to cool completely before slicing. This allows the filling to set, ensuring clean and even slices.
Notes
- Replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum for stability.
- Ensure that all other ingredients, including the cornstarch and vanilla extract, are labeled gluten-free.
- The texture of the crust may be slightly more delicate, so handle the dough carefully when rolling and assembling.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!