Buko (Young Coconut) Pie Recipe - Allrecipes.com
  • READY IN ABOUT 2 hrs

Buko (Young Coconut) Pie

Recipe by  

"This dessert uses young coconut meat in a creamy base."

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Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 50 mins

Directions

  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.
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Reviews More Reviews

Jan 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.

 
Jan 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...

 

3 Ratings

Mar 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!

 

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Nutrition

  • Calories
  • 693 kcal
  • 35%
  • Carbohydrates
  • 66.9 g
  • 22%
  • Cholesterol
  • 200 mg
  • 67%
  • Fat
  • 40.7 g
  • 63%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 341 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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