Buko pie is a Filipino type of pie made out of semi flaky pastry filled with custard made out of young coconut meat and condensed milk. A popular dish in Laguna province located South of Manila, Philippines where it can be seen everywhere from street side stalls to walking vendors. There are two famous brands that I know of and I guess these are the stores that dominate the region one is called Lety’s Buko Pie and another one is called Colette’s, I can’t recall now which is better but they are both decent. If you are tourist stick to this two brands and make sure don’t buy the ones offered by street vendors as they contain few coconut meat and mostly made out of cornstarch.
I remember when we have short trips to Laguna, Tagaytay, Batangas or Cavite we always buy this pie and it’s a sin to miss it, I guess it became a Filipino tradition when visiting those places. Trust me it’s a real treat and best enjoyed while hot, I guess with a good sweet pie like this will never get cold. For this recipe we will be using some ready-made pastry to save time and it worked well with the ready-made flaky pastry.
2 sheets ready-made flaky pastry
4 young coconuts
3/4 cup white sugar
1/2 cup cornstarch
1/2 cup young coconut water
2/3 cup evaporated milk
- Open coconuts then reserve the liquid, scrape of meat from young coconuts then set aside.
- In a sauce pan pour milk and sugar, turn heat to low and mix continuously until sugar is dissolved.
- Add the young coconut meat let it cook for 2 minutes.
- Dissolve cornstarch in the coconut water then pour into the sauce pan. Cook until sauce thickens then turn heat off.
- Set it aside and let it cool.
- Lay down one sheet of ready-made flaky pastry in a 9 in pie pan.
- Place the filling then cover it with the remaining ready-made flaky pastry, seal the ends by pinching them. Using a fork pierce top dough with holes then bake in a 190C preheated oven for 50 minutes or until top turns light golden brown in colour.
- Serve while hot.