Buko (Young Coconut) Pie

Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You need a young coconut (buko) for this Filipino dessert where the coconut flesh has not yet hardened and is still very creamy.

By lola

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.

Nutrition Facts

Per Serving:
693 calories; protein 20.1g; carbohydrates 66.9g; fat 40.7g; cholesterol 182.8mg; sodium 302.3mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Gail Herbest
Rating: 5 stars
01/19/2010
I did not have a fresh coconut so I used 2 cups of the packaged brand I think next time I would use a little less however this is a wonderful creamy coconut custard and it is going to be very hard to stay away from I tried it right out of the oven. Great tasting will be making it again. Read More
Helpful
(21)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Gail Herbest
Rating: 5 stars
01/19/2010
I did not have a fresh coconut so I used 2 cups of the packaged brand I think next time I would use a little less however this is a wonderful creamy coconut custard and it is going to be very hard to stay away from I tried it right out of the oven. Great tasting will be making it again. Read More
Helpful
(21)
rach
Rating: 5 stars
01/20/2011
We made this over the holiday and it was a hit for my family... we made one with pie crust and one without we like it both but like the best with the crust... will be making this again... Read More
Helpful
(16)
handbanana
Rating: 5 stars
03/30/2010
My 2 year old and I love to drink the coconut water which is so incredibly healthy. I was looking for something to make with the fresh coconut meat. If you aren't familiar with young coconuts search youtube for "how to open a young coconut." Not only is it interesting to watch but important to know how to open them correctly without injuring yourself or spilling the coconut water. I use a simple chef's knife to open them. Back to the recipe, I chopped the fresh coconut in the food processor to get the pieces uniform. Mine took longer to cook but I think it's because I didn't use hot water in the water bath which I will definitely do next time. This dish does not taste too eggy, too coconutty, or too sweet. It's a perfect balance of flavors. Very easy to make. I will make this dish often. Thank you for a great recipe! Read More
Helpful
(12)
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Jennifer Martin
Rating: 4 stars
12/21/2014
We were looking for a recipe to make with a fresh coconut we bought. This is like a firm custard. My stepdaughter made it and like it alot. I'm not a dessert person so I'll take her feedback to post my review. Read More
Helpful
(2)
wakaba426
Rating: 5 stars
04/27/2015
I made this for a pot luck party. This made enough filling for 2 of the premade graham cracker crumb pie shells. This pie was the hit of the party and people were saying it tastes just like back in the Philippines. I used a package of the frozen shredded young coconut instead of a fresh one and it was perfect. Read More
Helpful
(1)
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