Buko Pie (Filipino young coconut pie)
A flaky double crust filled with tender strips of young coconut in a creamy, lightly sweet coconut custard.
- Time2 hr
- LevelMedium
- Costabout £1.13 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, sugar and salt. Rub in the cold butter with your fingertips until it looks like coarse crumbs. Stir in the iced water to make a dough, wrap, and chill for 30 minutes.
30 min - 2
Whisk the cornflour with 4 tbsp of the coconut water until smooth. Heat the rest of the coconut water with the evaporated milk and condensed milk, then whisk in the cornflour mixture.
- 3
Cook over a medium heat for 5 to 8 minutes, stirring, until thick like custard. Stir in the coconut strips and vanilla and cool completely, about 30 minutes.
30 min - 4
Heat the oven to 190°C (170°C fan). Roll out two thirds of the pastry and line a 23 cm pie dish. Roll out the rest for the lid.
- 5
Spoon in the cool filling, cover with the lid, press the edges together and crimp. Cut three slits in the top. Beat the egg with the milk and brush all over.
- 6
Bake for 40 minutes until deep golden. Cool for at least 30 minutes before slicing so the filling sets.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.