Buko/Coconut Pie Recipe 


​​INGREDIENTS:
  • 9" or 10"ready made pie crust 
   ( I used frozen ready made pie crust )
Loading...

Filling:
  • 2 cups fresh buko (coconut) slices  or 2 (16oz) frozen buko slices, thawed
  • 3/4 cup sugar  
  • 3/4 cup buko/coconut  juice 
  • 3/4 cup coconut milk 
  • 1/3 c. + 2 tbsp. cornstarch

(Note: If you are using fresh coconut juice, make the sugar to 1 cup, but if you are using the ready to drink juice in a can, just use 3/4 cup of sugar.)
​
Picture
Combine filling ingredients and cook until thick.
Picture
Make a slit on the top crust. (I used cookie cutter to make holes.)
Picture
Ready crust (bottom) - transfer the cooked filling here.
Picture
After adding the mixture into the prepared crust, Place top crust over the mixture then Crimp the edges with your fingers or with the tines of a fork.
Picture
Bake for 20-25 minutes or until the color of the crust turns golden brown.
Picture
Cool the pie in room temperature for 1-2 hours, then place in the refrigerator to cool down further. The pie is best served cold.
Picture
I love Buko Pie!

HOW TO MAKE BUKO PIE:
  • Preheat oven to 400 degrees F.
  • Prepare the filling by combing all ingredients in a pan.
  • Heat the pan on medium heat and cook, stirring continuously until thick. 
  • Add the mixture into the prepared crust.
  • Place top crust (with slits) over the mixture then crimp the edges with your fingers or with the tines of a fork.
  • Bake for 20-25 minutes or until the crust turns golden brown. 
  • Remove from the oven.
  • Cool the pie in room temperature for 1-2 hours, then place in the refrigerator to cool down further. The pie is best served cold.
  • Enjoy!


You might also like:
Loading...
CACKLE comment system