This Creamy Buko Pie recipe (coconut custard cream pie with fresh young coconut meat) takes it next level, loaded with REAL tender coconut meat, coconut milk, and lots of coconut shreds, topped with clouds of whipped cream. This Filipino-inspired version of buko pie, fully coconutty, is finished off with toasted coconut. No blind baking crust, either! You don’t need to be a pro baker to nail this ultimate creamy buko pie. My shortcut coconut custard hack makes it nearly foolproof, so you can serve up a stunning dessert that looks bakery-worthy but is secretly easy! Get ready because you’ll want this dessert recipe for your next gathering, Thanksgiving, Nochebuena, and other occasions.
Table of contents
What Is Creamy Buko Pie?
This creamy coconut custard pie recipe stars young coconut meat (buko)— creating dreamy layers of texture inside a creamy coconut custard filling set upon a coconut graham cracker crust and piled high with whipped cream and toasted coconut. It made my list of the best Filipino party foods that need a place at the table.
Traditional buko Pie is a beloved Filipino dessert, typically made with young coconut meat, simply encased in a buttery pastry crust. It doesn’t have all this fluff…but the fluff here…is insanely good and you will want and crave this recipe.
I especially love it as an Asian Thanksgiving dessert next to other faves like purple sweet potato pie, Filipino fruit salad with all-natural ingredients, and banana pudding cheesecake!
Creamy custard buko pie is actually a far distance from traditional buko pie, and yet it was inspired by using real coconut meat (we call it buko) instead of just shreds like in most coconut pie dessert recipes.
I can NOT imagine a coconut custard pie any other way than this. It’s “whole foods and wholesome” that screams island vibes.
This specific creamy version puts a big twist on tradition and an Asian touch by using a coconut custard filling that’s light yet decadent, with small ribbons of buko folded in. Instead of a pastry crust, we’re going simple with a graham cracker coconut crust—no rolling pins required! (If the crust isn’t good the whole pie is a failure…so be at peace because this crust WINS!)
Why You’ll Love This Easy Creamy Buko Pie
- Full coconut flavor experience: Coconut milk, shredded coconut, coconut custard, and tender buko meat. You will go coconuts!
- Creamy yet light: The custard is silky and rich, not overly sweet, and balances beautifully with the fluffy whipped topping.
- Coconut Graham Cracker Crust: This also makes this recipe foolproof and so out of this world yummy. No pastry is involved, and is a huge relief when you just want to get it right from the very start.
- Beginner-friendly: If you can stir, whisk, and fold, you can make this pie. The easy hack will make your filling simple to make.
- Showstopper dessert: The kind of pie that makes people say, “Wait, YOU made this?!”
What you Need to Know about Coconut for this recipe
Sweetened shredded coconut – Dried coconut flakes that have been lightly sweetened with sugar. They’re chewy, moist, and often used in baking (like cookies, cakes, or pie crusts).
Tender young coconut meat (buko) – The soft, jelly-like flesh from a young green coconut. It’s moist, delicate, and slightly sweet on its own. Very different from dried coconut—this is fresh and spoonable, almost like soft fruit.
Unsweetened shredded coconut – Just pure dried coconut, no sugar added. It’s drier, less sticky, and has a more natural coconut flavor—better if you don’t want added sweetness. DO NOT USE THIS KIND for this recipe.
Ingredients
the Crust
- 1 ½ cups graham crackers, crushed into fine crumbs
- ½ cup sweetened shredded coconut
- 6 tbsp melted butter
For the Filling
- 1 can regular coconut milk – Rich base that gives the custard creaminess and coconut flavor.
- 1/2 cup half and half – Adds smooth, dairy creaminess without heaviness.
- ½ cup sugar – Sweetens and helps the custard set.
- 3 egg yolks – Thickens the custard and gives it a velvety texture.
- ¾ tbsp cornstarch – Extra thickener for a sliceable filling.
- 3.4 oz (1 pack) Jell-O vanilla pudding mix – Shortcut for flavor and stability, makes it foolproof.
- 1–1 ½ cups young coconut meat (buko) – The star ingredient, soft and tender with a delicate coconut taste. Available in many Asian grocery stores.
- ½ cup sweetened shredded coconut – Extra coconut flavor and light chewiness.
- Pinch of sea salt – Balances and enhances sweetness.
- 1 tsp vanilla extract – Rounds out the flavors with warmth
- 1/2 cup heavy whipping cream – chilled and will make whipped cream to fold into the filling; make it fluffier and extra creamy
Topping
- 1 cup heavy whipping cream
- ½ cup toasted sweetened shredded coconut – In some stores, you can also buy pre-toasted and ready-to-go toasted coconut shreds.
Equipment
- 3 mixing bowls
- Spatula
- Electric hand whisk or mixer
- Small Food Processor
- Saucepan
- Wire whisk
- Wire mesh strainer
- Spoon
- Pie pan – 9″ – 10″ size
- Parchment paper (optional)
- Small ramekin (for pressing crust evenly)
- pie serving spatula
Instructions How to Make Creamy Coconut Custard Pie with buko
1. Make the Crust
- Preheat oven to 350°F.
- Crush graham crackers into fine crumbs. Use a food processor to make your life easy. Add melted butter and shredded coconut. Stir until mixture resembles wet sand. That’s it!
- Very lightly grease or line pie pan with parchment. Press crust mixture firmly into pan, going up the sides. Use the bottom of a ramekin or something flat like the bottom of a cup to press it down and pack it evenly.
- Bake for 8–10 minutes till toasted, then cool completely.
2. Make the Buko Coconut Custard Filling
- In a small bowl, whisk cornstarch with a few tablespoons of cool coconut milk until smooth. Set aside this cornstarch slurry.
- In a saucepan, heat the rest of the coconut milk, half and half, sea salt, and sugar until hot and simmering (but not a rolling boiling).
- In a separate bowl, whisk egg yolks well. Temper by slowly whisking in a few spoonfuls of hot liquid, one at a time. Then pour tempered yolks into the saucepan, whisking constantly. Be sure the yolks are tempered (we don’t want scrambled eggs).
- Stir in the cornstarch mixture, bring heat to a high simmer, and whisk until the liquid thickens for 2 more minutes. Add and whisk in very well the vanilla extract. Remove from heat and cool completely.
- Once the mixture is completely cool, whisk in vanilla pudding mix until smooth. Strain the filling mixture through a wire mesh strainer/sieve using the back of a spoon in a back-and-forth motion to push the filling through and make it very smooth. This part takes a few minutes but is important to really give the filling a silky texture.
3. Fold in the Coconut
- Drain young coconut meat well, chop, and fold gently into cooled custard with the spatula.
- Add the 1/2 cup of sweetened shredded coconut and gently fold.
- Lastly, take the 1/2 cup of very cold heavy whipping cream in a bowl and whip it very well until stiff peaks. Very gently fold it into the filling mixture.
- Pour filling into the cooled crust and spread out the top. Cover lightly and refrigerate at least 6 hours or overnight.
4. Add Whipped Cream & Topping
- Beat very chilled heavy cream with an electric whisk on high until stiff peaks form. The whipped cream should be sticking to the whisk, (but do not overwhip or else it becomes like butter).
- Spread, dollop, or pipe decoratively and very generously over chilled pie.
- Toast sweetened shredded coconut in a dry pan until golden brown. Sprinkle over the whipped cream topping. Refrigerate for an hour to set or serve and enjoy right away!
Best Tips for Success
- Temper carefully: Don’t rush adding egg yolks—slow tempering prevents scrambled eggs in your custard!
- Cool completely before adding pudding: This keeps the custard smooth and stable.
- Smooth the Filling: Using a wire mesh sieve will make the filling bakery-style and separate you from the amateurs. It makes a big difference and creates the silky custard texture.
- Chill overnight: The longer it sets, the creamier and more sliceable it becomes. If you can, let the filling in the pie set overnight.
- Use sweetened coconut shreds and buko: Be SURE the shredded coconut is sweetened because this kind is soft and moist. Also, get the buko from the frozen isle at the Asian market (I got mine at 99 Ranch where I live) or even scrape out of a young coconut (the kinds that come with straws at the grocery store).
- Drain buko well: Too much liquid from the coconut meat will water down your filling. Pat it down with paper towels or lay it out on a baking sheet to remove any liquid.
Add-Ins & Variations
- Buko-Macadamia Pie: Top the whipped cream with chopped toasted macadamia nuts (or almond slices) for crunch.
- Chocolate Shavings: Add big and thin white chocolate shavings to the top.
- Tropical Twist: Serve with some diced pineapple on top or under the whipped cream for a pina-colada vibe.
- Buko Tartlets: Make mini pies in tart pans for party-size desserts, a dessert table, or as a hand held party food.
How to Serve
Serve very chilled with a tall glass of iced coffee, tea, or even a tropical fruit juice. This pie shines as a holiday dessert, summer party centerpiece, or potluck winner.
Try it as dessert after a buffet meal of Filipino BBQ Short Ribs, Pancit Bihon Noodles, Asian Miso Caesar Salad, Steamed Rice, and Filipino Macaroni Salad. That would be a feast!
It slices beautifully, with the whipped cream and toasted coconut making it look irresistible. Get your camera ready!
You really do need a pie serving spatula to get the slices out with the most ease.
Common Questions About Creamy Buko Pie
What is buko?
Buko is the soft, tender meat from a young green coconut. It’s silky, slightly sweet, and very different from the shredded coconut you usually find in baking.
Can I use regular shredded coconut instead of buko?
Not exactly. Shredded coconut is dry and chewy, while buko is soft and fresh. For best results, use real young coconut meat. If you can’t find it, frozen or jarred buko from Asian stores works well. Use SWEETENED shredded coconut for this recipe as well…that is the type that is moist for recipes.
Where can I buy young coconut meat?
Check Asian or Filipino markets for fresh young coconuts and packaged coconut meat in the frozen aisle.
Can I make this pie ahead of time?
Yes! In fact, it’s best chilled for at least 6 hours or overnight, so it’s a perfect and MUST make-ahead dessert.
How long does creamy buko pie last?
It keeps in the fridge for up to 4 days. Just cover it so the whipped cream topping stays fresh.
Do I have to bake the pie filling?
Nope. The custard filling cooks on the stovetop, then chills in the fridge. The only part you bake is the graham cracker crust.
Can I freeze creamy buko pie?
You can do so for leftovers and eat it frozen, not thawed. Freezing isn’t ideal since the custard can separate. It’s best enjoyed fresh and chilled.
Is this pie very sweet?
The natural sweetness of buko combined with just the right amount of sugar makes it creamy and balanced. In fact, reduce the sugar added by three tablespoons for a just lightly sweet variation.
Can I use fresh coconut milk instead of canned?
No. Canned coconut milk is for baking and recipes and is thicker in texture. Fresh coconut milk or boxed coconut milk (for drinks) can sometimes be very watery, which may affect the custard texture.
What are some topping ideas besides whipped cream?
Caramel drizzle, macadamia nuts, or shaved white chocolate all make delicious additions.
With its silky coconut custard, tender buko meat, and golden coconut crust, this Easy Creamy Buko Pie is more than just dessert—it’s a slice of tropical comfort you’ll want to make again and again, and share and share.
Creamy Buko Pie (Coconut Custard Pie with Real Coconut Meat)
Equipment
- spatula
- Electric hand whisk or mixer
- saucepan
- Wire whisk
- Spoon
- Pie pan 9" – 10" size
- Parchment Paper optional
- small ramekin (for pressing crust evenly)
Ingredients
For the Crust
- 1 ½ cups graham crackers crushed into fine crumbs
- ½ cup sweetened shredded coconut
- 6 tbsp melted butter
For the Filling
- 1 can regular coconut milk or light coconut milk both work very well, regular is much more rich in texture and coconut flavor
- ½ cup half and half
- ½ cup sugar
- 3 egg yolks
- ¾ tbsp cornstarch
- 3.4 oz Jell-O vanilla pudding mix flavorful shortcut that makes it foolproof
- 1 cup young coconut meat buko – Available in many Asian grocery stores.
- ½ cup sweetened shredded coconut
- Pinch sea salt
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream whip and to add to filling
For the Topping
- 1 cup heavy whipping cream chilled
- ½ cup toasted sweetened shredded coconut
Instructions
Make the Crust
- Preheat oven to 350°F.Crush graham crackers into fine crumbs. Use a food processor to make your life easy. Add melted butter and shredded coconut. Stir until mixture resembles wet sand. That's it!1 ½ cups graham crackers, ½ cup sweetened shredded coconut, 6 tbsp melted butter
- Very lightly grease or line pie pan with parchment. Press crust mixture firmly into pan, going up the sides. Use the bottom of a ramekin or something flat like the bottom of a cup to press it down and pack it evenly.Bake for 8–10 minutes till toasted, then cool completely.
Make the Buko Coconut Custard Filling
- In a small bowl, whisk cornstarch with a few tablespoons of cool coconut milk until smooth. Set aside this cornstarch slurry.¾ tbsp cornstarch
- In a saucepan, heat the rest of the coconut milk, half and half, sea salt, and sugar until hot and simmering (but not a rolling boiling).1 can regular coconut milk or light coconut milk, ½ cup half and half, ½ cup sugar, Pinch sea salt
- In a separate bowl, whisk egg yolks well. Temper by slowly whisking in a few spoonfuls of hot liquid, one at a time. Then pour tempered yolks into the saucepan, whisking constantly. Be sure the yolks are tempered (we don’t want scrambled eggs).3 egg yolks
- Stir in the cornstarch mixture, bring heat to a high simmer, and whisk until the liquid thickens for 2 more minutes. Add and whisk in very well the vanilla extract. Remove from heat and cool completely.1 tsp vanilla extract
- Once the mixture is completely cool, whisk in vanilla pudding mix until smooth. Strain the filling mixture through a wire mesh strainer/sieve using the back of a spoon in a back-and-forth motion to push the filling through and make it very smooth. This part takes a few minutes but is important to really give the filling a silky texture.3.4 oz Jell-O vanilla pudding mix
Fold in the Coconut
- Drain young coconut meat well, chop, and fold gently into cooled custard with the spatula.1 cup young coconut meat
- Add the 1/2 cup of sweetened shredded coconut and gently fold.½ cup sweetened shredded coconut
- Lastly, take the 1/2 cup of very cold heavy whipping cream and whip it very well until stiff peaks (make sure it is stiff and fluffy…just don't over-beat). Very gently fold it into the filling mixture.1/2 cup heavy whipping cream
- Pour filling into the cooled crust and spread out the top. Cover lightly and refrigerate at least 6 hours or overnight.
Add Whipped Cream & Topping
- Beat very chilled heavy cream with an electric whisk on high until stiff peaks form. The whipped cream should be sticking to the whisk, (but do not overwhip or else it becomes like butter).Spread, dollop, or pipe decoratively and very generously over chilled pie.1 cup heavy whipping cream
- Toast sweetened shredded coconut in a dry pan until golden brown. Sprinkle over the whipped cream topping.½ cup toasted sweetened shredded coconut
- Refrigerate for an hour to set or serve and enjoy right away!
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