Buko Pie

This is the famous native delicacy from Laguna. When we go out of town and pass by on that province, our pasalubong (take home) is not complete without the delicious buko pie.

So here it is, try baking one in your home, who knows this could be a good starting point for homemade snack food business. LOL

2 cup canned or fresh young coconut

1/3 c cornstarch diluted in coconut juice
1/2 cup evaporated milk
3/4 cup sugar or as preferred

In a sauce pan, combine all the ingredients and cook and simmer until it thickens. Set aside and cool.


1-1/2 cup all purpose flour 2/3 cup shortening (butter or margarine) 1 tsp salt 1/4 cold water Combine flour and salt, and cut shortening with fork blending thoroughly with flour.
Add water gradually to make it into a dough. Knead into a ball and flatten it on board about 1/4 inch thin. Fit loosely onto a pie plate. Trim of excess around the edges.
Bake for 10 minutes at 400 degrees F. Then pour the filling.
Roll remaining dough into a ball and flatten also to about 1/4 thin layer.
Place on top of pie and crimp edges together. Then brush with slightly beaten egg yolk.
Bake for another 20 minutes at 300 degrees F. Brown the top crust by increasing oven temperature to 475 deg.F for 5 minutes or more.


Catherine said...

Mmmm, this looks so delicious Josie!

levy said...


Buckeroomama said...

I can't remember the last time I had buko pie!!

Anonymous said...


Do you know how to make pancit with vegetables. I had a friend whose mother made it traditionally. I wan to recreate the experience. Will you leave your response comment on my blog?


The Accessory Lady said...

Oh my goodness, this looks delicious! Thank you for sharing the recipe. :-)

Chin chin said...

I love buko pie. Thanks for the recipe, I'll try it one of these days.

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