Buko Pie (Coconut Pie)




Buko pie is definitely one of the best desserts/snacks I really miss in the Philippines. Unfortunately, I rarely see a very good buko pie here in UAE and since coconut is not really native in this country, it is very often to find a good coconut with meat in any fruit shop. Luckily, my husband found some good fresh coconut just recently. Well, it was not really intended for my buko pie but I needed its juice to relieve my UTI. And not to waste its heavenly coconut meat, I decided to try my luck in baking my version of my favorite pie. Very easy and few ingredients, equals homemade delicious Buko Pie!






Ingredients:

  • 1 cup Coconut Meat - cut into about 2x2 inches
  • 1 cup Coconut juice
  • 1 can condensed milk
  • 4 tablespoon cornstarch - diluted in 3 tablespoon water
  • pastry puff dough
  • 1 egg with 3 tablespoon water whisked
  • butter for greasing
  • flour


Procedure:

  • Preheat oven to 400 degrees F.
  • Combine condensed milk, coconut juice and diluted cornstarch in a sauce pan.
  • Let it simmer in a medium low heat for few minutes. Continue stirring until very thick. Remove from heat and set aside to cool.
  • Grease your round baking dish with butter.
  • On a flat surface, sprinkle flour and using your rolling pin, flatten the pastry puff dough at least 6 inches more than the diameter of your round baking dish (I used 10 inches x 2 inches round baking dish) . It should not be more than about 1/2 cm thick.
  • Mold your base pastry puff on the baking dish.
  • Pour in half of the filling on the base of the pie.
  • Put the coconut meat and pour again the remaining filling. Make sure your pie is not overfilled.
  • With the remaining pastry puff dough flatten in again for at least 1/2 cm thick. 2 inches more than the diameter to cover your pie.
  • Seal the edges of the pie by pinching the base and the cover of the pastry puff using your fingers.   
  • Create few holes on the pastry puff cover using a fork or toothpick. This will prevent the crust from deforming.
  • Brush with egg wash.
  • Bake it for 20 minutes or until golden brown in color.
  • Let it cool for at least an hour for best serving.
  • Enjoy!





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