Best 3 Buko Young Coconut Pie Recipes
Buko pie is a popular Filipino dessert dish enjoyed at gatherings and celebrations. It is made with young coconut, custard filling, a buttery crust, and meringue topping. The distinct creamy and subtly sweet flavor profile of young coconut makes it a uniquely tropical and refreshing treat. This article presents three variations of buko pie recipes, each offering a slightly different flavor and texture experience. The classic buko pie features a creamy filling made with coconut milk, condensed milk, and eggs, while the buko pandan pie incorporates fragrant pandan leaves for a delightful aromatic twist. For those who prefer a richer and creamier filling, the buko cheesecake pie combines the classic buko pie filling with a luscious cheesecake layer. All three recipes provide step-by-step instructions, ingredient lists, and cooking tips to guide you in creating this delicious Filipino dessert.
Let's cook with our recipes!
BUKO (YOUNG COCONUT) PIE
You need a young coconut (buko) for this Filipino dessert where the coconut flesh has not yet hardened and is still very creamy.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.
Nutrition Facts : Calories 692.7 calories, Carbohydrate 66.9 g, Cholesterol 182.8 mg, Fat 40.7 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 30.1 g, Sodium 302.3 mg, Sugar 60.9 g
FILIPINO YOUNG COCONUT PIE (BUKO PIE)
Buko pie is a scrumptious Filipino dessert, with a rich and satisfying tropical taste. Make it once, and your friends will ask you to make it forever after.
Provided by BethE
Time 2h45m
Yield 16
Number Of Ingredients 9
Steps:
- Chill pie crusts until ready to use.
- Cut away the husk from the coconuts and drain the juice (refrigerate juice and drink later). Break open the coconuts and carefully remove the white pulp. Put the pulp into a food processor and pulse until the pulp is cut into very small pieces. Pour into a large microwave-safe bowl.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake the empty pie crusts for 10 minutes, then remove, and let sit while the filling is being prepared.
- Add coconut cream, condensed and evaporated milk, and salt to the coconut pulp and mix with a wooden spoon to avoid metal discoloring the coconut pulp. Beat eggs in a separate bowl with an electric mixer until foamy. Add cornstarch and mix fully until lumps are gone. Pour the egg mixture into the coconut mixture.
- Place bowl in the microwave and heat on low setting, stirring occasionally, until mixture has come to a boil and thickened, 2 to 5 minutes. Remove bowl from the microwave and stir in vanilla. Pour mixture into the 2 pie crusts.
- Bake in the preheated oven until coconut custard is set and the temperature in the middle of the coconut custard is 160 degrees F (71 degrees C), about 20 minutes.
- Remove from the oven and cool to room temperature, about 30 minutes. Refrigerate so they are completely chilled before serving, at least 1 hour.
Nutrition Facts : Calories 674.7 calories, Carbohydrate 64.4 g, Cholesterol 70 mg, Fat 43.6 g, Fiber 7.6 g, Protein 11.2 g, SaturatedFat 31.8 g, Sodium 390.6 mg, Sugar 46.2 g
BUKO (YOUNG COCONUT) PIE
Make and share this Buko (Young Coconut) Pie recipe from Food.com.
Provided by velorutionista
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the crust:.
- Combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.
- Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.
- Prick bottom pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
- To prepare the filling:
- Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan.
- Top filling with the second crust. Seal ends all around with a fork.
- Bake at 400 °F until top crust turns golden brown. Sprinkle grated cheese on top.
- Bake for additional 5 minutes.
- Serve hot or cold.
Tips:
- Use young coconut meat for a softer and more delicate flavor.
- Toast the coconut meat for a richer and more complex flavor.
- Use a combination of all-purpose flour and cornstarch for a tender and flaky crust.
- Don't overmix the dough. Overmixing will result in a tough crust.
- Chill the dough before rolling it out. Chilling the dough will make it easier to work with and will prevent the crust from shrinking in the oven.
- Bake the pie until the crust is golden brown and the filling is set.
- Let the pie cool completely before serving. This will allow the filling to firm up and the flavors to develop.
Conclusion:
Buko pie is a delicious and easy-to-make Filipino dessert that is perfect for any occasion. With its creamy and flavorful filling and its flaky crust, buko pie is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give buko pie a try.
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