How to Make Coconut Pie or Buko Pie

Buko Pie is one of the favorite traditional pastry of many Filipinos and a specialty of Laguna Province.   It is made of  young-coconut meat  (malauhog).  It is almost like a coconut cream pie, only it is made with just young coconuts and has no cream.  Instead, the pie utilizes sweetened condensed milk.

There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky.  The pie was originally a delicacy only available in the Philippines, but blast freezing technology has allowed buko pie-makers the ability to export.

Selling buko pie is a good business to start with low capital investment needed.   It is easy to make and the ingredients are available in the market.

Buko Pie Recipe #1

Ingredients:

• 2 cups buko meat
• 3/4 cup sugar
• 1/2 cup coconut water
• 1/2 1/2 cup evaporated milk (or fresh milk)
• 1/2 cup starch

Procedure:

1. Pour directly the uncooked mixture into the pastry-lined pan.
2. Top with the second crust
3. Brush with egg white or yolk
4. Bake at 400 degrees F for 15 minutes then a further 45 minutes at 325 degrees F.

Buko Pie Recipe #2

Crust:

• 2 cups all-purpose flour
• 1 tsp. salt
• 2/3 cup shortening
• 1 piece egg yolk
• 1 tsp. vinegar
• 1/4 cup ice water

Filling:

• 4 cups coconut meat
• 1 cup coconut water
• 1 pc. 300 ml. can Sweetened Condensed Milk
• 2/3 cup cornstarch

Procedure:

1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
2. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang. Roll out remaining dough for the crust. Set aside.
3. Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened
4. Cool then pour into prepared crust.
5. Cover with top crust; flute or crimp edges together to seal.
6. Bake for 1 hr. at 425 degrees F.

Buko Pie Recipe #3 (Filipino)

Filling:

• 1 tasang asukal
• 1/3 tasang cornstarch
• 1 tasang sabaw ng buko
• 1 tasang gatas evaporada
• 1 kutsaritang vanilla
• 2 tasang ginayat na buko

Crust:

• 2 tasang flour
• 1/2 kutsaritang asin
• 1 kutsaritang asukal
• 1/2 tasang mantikilya
• 1/4 tasang shortening
• 5-6 kutsarang malamig na tubig eggwash

Paraan ng pagluluto:

Filling:

1. Painitin ang oven sa 375 F. Ihanda ang 8 inch pie plate.
2. Ihanda ang palaman: Sa kasserola, paghaluin ang asukal at cornstarch.
3. Ibuhos ang sabaw ng buko at gatas.
4. Lutuin hanggang lumapot. Idagdag ang vanilla at buko. Palamigin.

Crust:

1. Sa isang mangkok, paghaluin harina ,asin at asukal.
2. Idagdag ang mantikilya at shortening. Haluing maigi.
3. Magdagdag ng sapat na tubig para makabuo ng masa.
4. Hatiin ang masa sa dalawa na mas malaki ang isang bahagi.
5. Kunin ang mas malaking bahagi at padaanan ng rolling pinhanggang maging manipis at maging kasinglaki ng pie plate.
6. Ilipat sa pie plate para matakpan ang ilalim at mga gilid nito.
7. Ibuhos ang palaman. Panipisin ang natirang masa at takpan ang palaman.
8. Pisilin ang mga gilid para magdikit ang dalawang crust. Maglagay ng singawan sa pamamagitan ng pagtusok ng tinidor sa ibabaw ng crust pahiran ng eggwash.
9. Hurnuhin ng 25-30 minuto o hanggang pumula ang crust. Palamigin bago hiwain.

Sources: manangkusinera.blogspot.com, myasp-net.com, findpinoy.com; Photo:  Wikipedia.org