Best 3 Buko Young Coconut Pie Recipes

Buko young coconut pie is a classic Filipino dessert that combines the flavors of young coconut, creamy custard, and a flaky crust. Originating from the Philippines, this delightful treat is a staple at celebrations and gatherings. With its soft and luscious filling and a crisp, golden crust, buko young coconut pie is a true taste of the tropics. In this article, we will explore the history of this beloved dessert, provide some tips for selecting the best ingredients, and guide you through a step-by-step recipe to create a perfect buko young coconut pie that will tantalize your taste buds and leave you craving for more.

Here are our top 3 tried and tested recipes!

BUKO (YOUNG COCONUT) PIE

Buko (Young Coconut) Pie image

You need a young coconut (buko) for this Filipino dessert where the coconut flesh has not yet hardened and is still very creamy.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 1h50m

Yield 6

Number Of Ingredients 6

Ingredients

1 fresh young coconut, drained with meat removed and chopped
2 (12 fluid ounce) cans evaporated milk
1 (14 ounce) can sweetened condensed milk
4 eggs, beaten
¼ cup white sugar
1 pinch salt

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.

Nutrition Facts : Calories 692.7 calories, Carbohydrate 66.9 g, Cholesterol 182.8 mg, Fat 40.7 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 30.1 g, Sodium 302.3 mg, Sugar 60.9 g

FILIPINO YOUNG COCONUT PIE (BUKO PIE)

Filipino Young Coconut Pie (Buko Pie) image

Buko pie is a scrumptious Filipino dessert, with a rich and satisfying tropical taste. Make it once, and your friends will ask you to make it forever after.

Provided by BethE

Time 2h45m

Yield 16

Number Of Ingredients 9

Ingredients

2 (9 inch) unbaked pie crusts
3 medium (blank)s fresh young coconuts
1 (13.5 ounce) can cream of coconut
2 (14 ounce) cans sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon salt
2 tablespoons cornstarch
4 large eggs
2 teaspoons vanilla extract

Steps:

Chill pie crusts until ready to use.
Cut away the husk from the coconuts and drain the juice (refrigerate juice and drink later). Break open the coconuts and carefully remove the white pulp. Put the pulp into a food processor and pulse until the pulp is cut into very small pieces. Pour into a large microwave-safe bowl.
Preheat the oven to 400 degrees F (200 degrees C).
Bake the empty pie crusts for 10 minutes, then remove, and let sit while the filling is being prepared.
Add coconut cream, condensed and evaporated milk, and salt to the coconut pulp and mix with a wooden spoon to avoid metal discoloring the coconut pulp. Beat eggs in a separate bowl with an electric mixer until foamy. Add cornstarch and mix fully until lumps are gone. Pour the egg mixture into the coconut mixture.
Place bowl in the microwave and heat on low setting, stirring occasionally, until mixture has come to a boil and thickened, 2 to 5 minutes. Remove bowl from the microwave and stir in vanilla. Pour mixture into the 2 pie crusts.
Bake in the preheated oven until coconut custard is set and the temperature in the middle of the coconut custard is 160 degrees F (71 degrees C), about 20 minutes.
Remove from the oven and cool to room temperature, about 30 minutes. Refrigerate so they are completely chilled before serving, at least 1 hour.

Nutrition Facts : Calories 674.7 calories, Carbohydrate 64.4 g, Cholesterol 70 mg, Fat 43.6 g, Fiber 7.6 g, Protein 11.2 g, SaturatedFat 31.8 g, Sodium 390.6 mg, Sugar 46.2 g

BUKO (YOUNG COCONUT) PIE

Buko (Young Coconut) Pie image

Make and share this Buko (Young Coconut) Pie recipe from Food.com.

Provided by velorutionista

Categories Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water
3 1/3 cups young coconut meat (buko)
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated

Steps:

To prepare the crust:.
Combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.
Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.
Prick bottom pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
To prepare the filling:
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan.
Top filling with the second crust. Seal ends all around with a fork.
Bake at 400 °F until top crust turns golden brown. Sprinkle grated cheese on top.
Bake for additional 5 minutes.
Serve hot or cold.

Tips:

For a richer flavor, use full-fat coconut milk.
If you don't have young coconut, you can use regular coconut meat. Just be sure to grate it very finely.
If you don't have a food processor, you can grate the coconut meat by hand. Just be sure to grate it very finely.
Be sure to use a pie plate that is at least 9 inches in diameter. Otherwise, the pie will be too thick.
Bake the pie until the crust is golden brown and the filling is set. This will take about 45 minutes.
Let the pie cool completely before serving. This will allow the filling to firm up.

Conclusion:

Buka pie is a delicious and easy-to-make dessert that is perfect for any occasion. It is a classic Filipino dish that is loved by people of all ages. If you are looking for a new dessert to try, I highly recommend giving buka pie a try. You won't be disappointed!