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Buko (Young Coconut) Pie

Rated as 4.8 out of 5 Stars

"You need a young coconut (buko) for this Filipino dessert where the coconut flesh has not yet hardened and is still very creamy."
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1 h 50 m servings 693
Original recipe yields 6 servings


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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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; 40.7 66.9 20.1 183 302 Full nutrition

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Read all reviews 5
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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 ver...

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...

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 ...

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 ...

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...