Buko pie
Ingredients
- 2 cups young coconut (buko), grated or thinly sliced
- 1 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 3/4 cup white sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon vanilla extract
- 2 pre-made pie crusts (for the top and bottom crusts)
Instructions
- In a mixing bowl, combine the grated or thinly sliced young coconut, sweetened condensed milk, evaporated milk, white sugar, all-purpose flour, and vanilla extract. Mix well until all the ingredients are evenly incorporated.
- Line your pie dish with one of the pre-made pie crusts, making sure to press it against the edges.
- Pour the coconut filling mixture into the pie crust-lined dish, spreading it evenly.
- Cover the pie with the second pre-made pie crust. You can either crimp the edges or cut slits to allow steam to escape.
- Bake the Buko pie in the preheated oven for about 40-45 minutes, or until the crust turns golden brown.
- Once baked, remove the pie from the oven and let it cool for a few minutes before serving. You can enjoy it warm or chilled, according to your preference.
- Slice the Buko pie into portions and serve. You can also sprinkle some powdered sugar or add a dollop of whipped cream on top for extra sweetness, if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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