Buko pie is a traditional Filipino pastry invented in 1965. The filling is made with a mixture of fresh young coconut, coconut juice, and milks and thickened with cornstarch, then encased in a tender pie crust.

Quick Info

⏱️ 240 min • 🍽️ 8 servings • ⭐ 87%

Nutrition

572 cal • 11g protein • 61g carbs • 31g fat

Tags

[Vegetarian] • [Desserts] • [High-Protein] • [High-Fiber]

Ingredients

• 3¾ cups (375 grams) bread flour, plus more for dusting
• 3 tablespoons (36 grams) sugar, plus 2–3 tablespoons, for topping pie (optional)
• 1 teaspoon (5 grams) kosher salt
• 4 ounces (85 grams) cream cheese, very cold, cut into ¼-inch cubes
• 6 ounces (170 grams) unsalted butter, very cold, cut into ¼-inch cubes
• ¼ cup plus 1 tablespoon (68 grams) ice water
• 1 large egg beaten with 1 tablespoon water
• 2 16-ounce packages of frozen buko (young coconut), thawed
• ¼ cup all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon kosher salt
• ¾ cup whole milk
• ¼ cup (2 ounces) unsalted butter, cold
• 7 ounces condensed milk

Instructions Preview

1. Make the pie crust: In a large bowl, whisk…
2. Add half of the ice water and work into th…
3. Divide the dough in half (about 370 grams …

…and 12 more steps

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Recipe by: Aleya Zenieris, Jun Tan, Karlee Rotoly • From: Tasty