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Sliced Buko Pie on a white plate
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buko pie

This Buko Pie is made with  young coconut meat with a creamy filling, and a delicious buttery pastry crust. Perfect for a snack or dessert! 
Prep Time1 hr
Cook Time30 mins
Course: Dessert
Cuisine: Filipino
Keyword: Buko Pie, Filipino Coconut Pie
Servings: 1 -9 inch pie
Author: Lainey


Pie Crust: 

  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons brown sugar
  • 1 egg
  • 1 cup cold butter
  • 2 cups non-dairy milk
  • ¾ cup vegetable shortening


  • 1 cup nondairy milk
  • ½ cup brown sugar
  • ½ tablespoons vanilla
  • 2 tablespoons flaxseed
  • 1 cup all-purpose flour
  • 3 cups fresh coconut meat sliced into 2 inch strips

Egg wash

  • 1 tablespoon water
  • 1 egg


Pie crust dough:

  • In a bowl, add 3 cups all-purpose flour,  salt, 2 tablespoons brown sugar, and mix.
  • Then add egg and mix.  Next, cut in butter and using a fork, mix until crumbly.
  • Gradually add 2 cups non-dairy milk and mix until it forms a dough. (Be careful not to overmix because it will cause the crust to be tough.) Once it firm and smooth, flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour before rolling it out.

For the filling:

  • In a bowl, add 1 cup of non-dairy milk, ½ cup brown sugar, vanilla extract, flaxseed, and mix until well combined. 
  • Next mix in 1 cup all-purpose flour.
  • In a nonstick pan over medium-low heat, add flour batter and slowly mix until batter thickens. Turn off and allow it to cool.
  • If using fresh coconut, cut the coconut in half draining the coconut juice, and scoop out the coconut meat. 

Pie Crust: 

  • Divide the dough in half, and wrap 1 dough with cling wrap and place back in the fridge.  Place the other dough on a clean and flat surface and using a rolling pin, roll out the pie dough to a circle to fit the pan, about ¼ of an inch thick. (If you have any extra, add it to the dough to the fridge)
  • If the dough sticks to the surface, sprinkle some flour to keep the dough from sticking. 
  • Brush a 9-inch pie pan with vegetable shortening, then gently place the rolled out dough onto a 9-inch pie pan.
  • Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust

To assemble:

  • Divide the filing & coconut meat into 3 parts. Add the first filling, followed by the coconut meat, repeat until all filling is layered. 
  • Remove the 2nd dough from the fridge and using a rolling pin, roll out the pie dough to a 10-inch circle, about ¼ of an inch thick, and place on top of the pie. 
  • Seal the edge of the dough using a fork or decorate as you please. Prick the top of the dough, brush with egg wash, and bake in a preheated oven at 170F for 20-25 minutes.
  • Allow it to cool completely and serve.
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