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Easy Filipino Coconut Pie (Buko Pie)

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Buko Pie (Filipino Coconut Pie)

Buko Pie (Filipino Coconut Pie)

Filipino-Style Coconut Pie

When I was a child in the Philippines, my grandmother always brought freshly baked coconut pie, known locally as buko pie, whenever she visited me. After moving to the United States, I was disappointed to find that I was unable to find this dessert in any bakery or shop. So whenever I travel back to the Philippines, I make sure to buy one of these pies. If you like to bake, you can make one at home. I hope you enjoy it as much as I do.

Cook Time

Prep timeCook timeReady inYields

10 min

45 min

55 min

6-8 servings

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  • 2 ready-to-bake frozen pie crusts
  • 2 cups frozen young coconut meat, available at Asian stores
  • 1/2 cup coconut water, available at Asian stores
  • 3/4 cup white granulated sugar
  • 1/2 cup cornstarch
  • 1/2 cup milk


  1. Thaw out the frozen young coconut, as well as the two pie crusts, in the refrigerator overnight. The next morning, let both stand at room temperature for 30 minutes.
  2. Preheat oven to 375F degrees.
  3. Make the filling: Simmer the milk and sugar in a saucepan over medium-low heat, until the sugar is dissolved.
  4. Add the thawed coconut, and cook for 3-4 minutes.
  5. Dissolve the cornstarch in coconut water. Add this to the filling mixture, stirring constantly until the sauce thickens.
  6. Remove the pan from the heat and allow it to cool.
  7. Gently unroll the first pie crust in a 9-inch ungreased pie dish. Press the crust firmly against the side and bottom of dish. Seal any cracks in the dough by pushing the edges together with wet fingers. Trim the bottom crust along the edge of the pie dish.
  8. Add the filling on top of the pie crust, spreading it evenly.
  9. Moisten the edge of the bottom crust with water before applying the top crust.
  10. Place the second pie crust on top and press the two crusts firmly together to form a fluted edge.
  11. Cut a few slits in the top crust to vent.
  12. Bake for 15 minutes; then cover the edges of the crust with a strip of foil to prevent excessive browning of the edges.
  13. Bake for an additional 25-30 minutes.
  14. Allow to cool before serving.


  • If desired, you can brush the top of the pie with an egg wash after the first 15 minutes in the oven.
  • Instead of frozen coconut, try using fresh coconuts (you should be able to find them at an Asian market).
  • You can also use frozen shredded coconut.
  • Instead of milk, you can substitute evaporated milk or cream.
  • Serve with whipped cream, if desired.

Ready-to-Bake Pie Crusts

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