Buko Pie, Coconut Pie or Buko Pandan Pie Recipe

August 24, 2012 by pingskie 1 Comment

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How to make Buko Pie, Coconut Pie or Buko Pandan Pie Recipe.

Buko Pie, Coconut Pie or Buko Pandan Pie Recipe. Buko Pie or Coconut Pie is a popular pie in Filipinos, a classic and authentic pinoy dessert. It is made from fresh and creamy young coconut meat enhances with fresh coconut juice, milk, vanilla essence and thickens with sugar, cornstarch and butter. An all-time favorite pie dessert and one of the best selling pasalabong treat here in the Philippines.

Buko Pie or Coconut Pie Ingredients:

1 single pie crust, baked and cooled (Single Pie Crust Recipe)

Filling:

3 cups fresh young coconut meat, sliced
½ cup coconut juice
1 cup sugar
1/3 cup cornstarch
½ cup evaporated milk
1 tbsp. butter
1 tsp. vanilla extract

Pandan Gelatin for Buko Pandan Pie:

1 pack green Alsa gulaman, (optional)
1 tsp. pandan essence, (optional)
1 cup whipped cream, (optional)

Buko Pie or Coconut Pie Procedure:

Buy 3 young coconuts and let your Buko Vendor husked and crack the coconut in half. Reserve the coconut juice in a pitcher, clean coconut halves with running water, and let it drain for a minute. Using a spoon scrap all coconut meat out from the shell carefully to avoid the brown skin, it gives a bitter taste. Put scraped coconut meat in a clean bowl and set aside.

To prepare the filling, combine coconut juice, sugar, cornstarch and evaporated milk in a big saucepan and stir until the sugar and cornstarch dissolves. Turn on the fire on a medium heat until starts to boil then add the coconut meat and stir constantly until slightly thickens. Turn the heat to low then add the butter and vanilla extract. Stir until the mixture becomes smooth and glossy, fire off. Let it cool for about 5 minutes before pouring on a prepared baked crust. Serve warm or chilled.

For Buko Pandan Pie, the same ingredients in filling and procedure but you can either, puree the buko meat filling if you want or a regular meaty coconut filling which I prefer. Then pour into a baked pie crust and flatten it evenly with a spatula, and chill for 15 minutes. In a saucepan cook the Alsa gulaman or any gelatin according to package with less of water for a firmer result, add pandan essence and stir. Let it cool for a couple minutes and pour on top of your chilled buko pie and return to refrigerate for another minute until the gelatin sets. If you desired you can add whipped cream to decorate your pie before serving.

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.

Thanks for visiting, have a nice day and may the blessings chase you today!

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Comments

food recipes

January 4, 2013 at 6:52 pm

Hello, just wanted to tell you, I liked this blog post.
It was practical. Keep on posting!

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