Creamy Buko Pie (Coconut Custard Pie with Real Coconut Meat)
Creamy Buko Pie recipe (coconut custard cream pie with fresh young coconut meat) is 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 is coconutty, rich, and a creamy dessert dream. No blind baking crust needed!
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Servings: servings
Calories: 347kcal
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!
Notes
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.
RLF is not a nutritionist. Calories are only estimates and vary depending on methods and ingredients used.
Nutrition
Nutrition Facts
Creamy Buko Pie (Coconut Custard Pie with Real Coconut Meat)
Amount per Serving
Calories
347
% Daily Value*
Fat
26
g
40
%
Saturated Fat
17
g
106
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
108
mg
36
%
Sodium
185
mg
8
%
Potassium
130
mg
4
%
Carbohydrates
28
g
9
%
Fiber
2
g
8
%
Sugar
19
g
21
%
Protein
3
g
6
%
Vitamin A
680
IU
14
%
Vitamin C
1
mg
1
%
Calcium
51
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.