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Buko pie: photo of the dish
Illustrative photo: Martin Sordilla — CC BY 2.0, Wikimedia Commons
Desserts

Buko pie

A Filipino pie with young coconut flesh, topped with a sweet custard of condensed milk and eggs. Very popular as a travel souvenir, it has a melting texture and a soft, creamy flavour.

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Ingredients

Ingredients

Pâte

Garniture

Optional extras

Instructions

  1. Mix the flour, sugar and salt. Add the cold butter cut into cubes and rub it in with your fingertips until you have a breadcrumb texture.
  2. Gradually add the cold water to form a smooth dough. Wrap it and chill for 30 minutes.
  3. Roll the dough out to 3 mm and line a 22 cm tart tin, prick the base with a fork and blind-bake for 15 minutes at 180 °C.
  4. Drain the coconut flesh and spread it over the pre-baked pastry base.
  5. In a bowl, whisk together the condensed milk, yolks, whole eggs, coconut milk, vanilla and nutmeg.
  6. Dissolve the cornflour in a little of the mixture, then stir it back into the rest to avoid lumps.
  7. Pour the custard over the coconut and bake at 170 °C for 25 to 30 minutes, until the centre is just set.
  8. Let it cool slightly, then refrigerate for at least 2 hours and serve cold, sprinkled with toasted coconut if you like.

Variations and tips

Quick version. Use a shop-bought shortcrust pastry to save 30 minutes.

Using what's easy to find. Young coconut is rare outside Asia: replace it with desiccated coconut rehydrated in warm coconut milk.

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Original Ecomely recipe.