Buko Pie Recipe (Filipino Coconut Pie)

Buko pie is an iconic Filipino dessert (but honestly, it’s perfect any time of the day). It’s a fresh, creamy, and custardy pie that hits all the right spots. The dessert is actually derived from the American apple pie, but since coconuts are more abundant in the Philippines, the originators of the recipe decided to make use of it. Since then, buko pie has become a well-loved dessert around the Philippines.

For this recipe, you can make it two ways: the classic buko pie, or buko pie with a twist (read more to find out what it is!) These are the recipes my sister Solenn and I used for a new episode of the Sibling Cook-Off, where we battle it out and see who makes the best dish.

 

ALSO READ: Leche Flan Recipe

 

How to make Buko Pie

Ingredients:

  • 2 cups flour
  • 1/2 tbsp salt
  • 2 sticks butter, cold
  • 1/2 cup water

Preparing the pie crust:

  1. Combine flour and salt.
  2. Add cold cubed butter into flour. Cut into the flour until well incorporated.
  3. Add water until dough starts to form. Form the dough into a ball and set aside.

 

ALSO READ: Chocolate Chip Cookie Battle: Solenn vs Erwan

 

 

Solenn’s Recipe (Classic Buko Recipe)

Ingredients
  • 1/2 cup coconut water
  • 1/3 cup cornstarch
  • 1/2 cup all purpose cream
  • 1/2 cup brown sugar
  • 3 cups coconut meat, chopped
  • 1 tsp vanilla extract
  • Egg wash (1 egg, 1/3 cup milk)
Instructions
  1. In a small bowl, dissolve cornstarch in coconut water.
  2. In a pot over medium heat, pour in cream. Add brown sugar and mix until dissolved.
  3. Chop coconut meat. Add into cream mixture until coconut softens. Combine coconut water mixture and cook until it thickens.
  4. Add vanilla extract.

 

Erwan’s Recipe (with dried mango syrup and cashew cream)

Ingredients
  • 1/3 cup cornstarch
  • 1/2 cup coconut water
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1/3 cup all purpose cream
  • 1/3 cup coconut cream
  • 2 1/12 cups coconut meat, finely chopped
  • 1 tsp vanilla
  • 1/4 cup dried mango syrup
  • 1/4 cup cashew cream
  • Egg wash (1 egg, 1/3 cup milk)

Dried Mango Syrup

  • 5 pieces of dried mango
  • 2 cups of water
  • 1 cup of white sugar

Cashew Cream

  • 3 cups of water
  • 1 cup of cashews

 

Instructions

For the dried mango syrup:

  1. Boil together dried mango, sugar, and water until thick.
  2. Strain the mixture for a smooth syrup.

For the cashew cream:

  1. Soak cashews in water overnight.
  2. Blend cashews until smooth.
  3. Strain to make cashew milk.

Filling:

  1. In a small bowl, mix coconut water and cornstarch until dissolved.
  2. In a pot over medium heat, combine brown sugar and salt until slightly melted.
  3. Add all-purpose cream and coconut cream.
  4. Pour in coconut water mixture and mix until well incorporated.
  5. Add vanilla extract, mango syrup, and cashew cream. Cook until it slightly thickens.

 

 

 

Prepping the pie crust:

  1. Divide the dough into two equal parts.
  2. Roll out the dough until 1/8 inch thick and wide enough to cover the baking pan.
  3. Fit crust in the mold and cut out the excess. Poke holes at the bottom with a fork.
  4. Fill the pan with the coconut filling, and cover with the remaining pie crust. Seal both ends together.
  5. Brush over with egg wash.

 

  1. Bake for 30 minutes in a preheated oven at 200°C.

 

Sibling Cook-Off With Solenn and Erwan: BUKO PIE

See how these recipes fared with our judges in this episode of the Sibling Cook-Off!

 

What dish do you want us to try next? Let us know in the comments!

Erwan Heussaff
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