Dish

Buko Pie

Young Coconut Pie

Buko pie is made with a flaky crust and a filling made of young coconut meat, condensed milk, and sugar. The pie is baked until the crust is golden brown and the filling is set. It is best served chilled. Buko pie is a great dessert for summer barbecues, picnics, and family gatherings.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Pie› Sweet Pie

Origins and history

Buko pie is a traditional Filipino dessert that has been enjoyed for generations. The pie is believed to have originated in the province of Laguna, which is known for its coconut plantations. Today, buko pie is a popular dessert throughout the Philippines.

Dietary considerations

Vegetarian

Variations

There are many variations of buko pie, including adding pandan leaves or vanilla to the filling. Some people also like to add a crumb topping to their buko pie. Another variation is to make a buko pandan pie, which is made with young coconut meat and pandan leaves.

Presentation and garnishing

Buko pie can be presented in a traditional pie dish or in individual ramekins. A sprinkle of toasted coconut or a dollop of whipped cream can be used as a garnish.

Tips & Tricks

When making buko pie, it is important to use fresh young coconut meat. Canned coconut meat can be used, but it tends to be less flavorful. It is also important to let the pie chill for at least 2 hours before serving to allow the filling to set.