Best 2 Filipino Young Coconut Pie Buko Pie Recipes
Indulge in the tropical delight of Filipino young coconut pie, also known as buko pie. This delectable treat combines the refreshing flavors of young coconut with the richness of creamy custard, encased in a flaky crust. With two variations to choose from, this pie offers a symphony of textures and flavors that will tantalize your taste buds. Dive into the classic buko pie recipe, featuring a delightful custard filling studded with tender young coconut strips, all enveloped in a buttery crust. Alternatively, explore the no-bake version, a delightful no-cook option that offers a cool and creamy filling, perfect for those hot summer days. Both recipes provide step-by-step instructions, ensuring that you can easily recreate this Filipino favorite in your own kitchen. Get ready to embark on a culinary journey that will transport you to the heart of the Philippines with every bite.
Here are our top 2 tried and tested 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
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 a young coconut. The younger the coconut, the softer the meat and the sweeter the water.
- Grate the coconut meat finely. This will help it to mix into the pie filling more easily.
- Toast the coconut before using it. This will give it a nutty flavor and make it more fragrant.
- Use a good quality evaporated milk. This will help to give the pie a rich, creamy texture.
- Don't overcook the pie. The filling should be set but still slightly soft in the center.
- Serve the pie chilled. This will help to set the filling and make it more refreshing.
Conclusion:
Filipino young coconut pie, or buko pie, is a delicious and refreshing dessert that is perfect for any occasion. With its creamy filling, flaky crust, and toasted coconut topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Filipino young coconut pie a try. You won't be disappointed!
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