Buko Pie

Buko pie is a Filipino type of pie made out of semi flaky pastry filled with custard made out of young coconut meat and condensed milk.  A popular dish in Laguna province located South of Manila, Philippines where it can be seen everywhere from street side stalls to walking vendors.  There are two famous brands that I know of and I guess these are the stores that dominate the region one is called Lety’s Buko Pie and another one is called Colette’s, I can’t recall now which is better but they are both decent.  If you are tourist stick to this two brands and make sure don’t buy the ones offered by street vendors as they contain few coconut meat and mostly made out of cornstarch.

I remember when we have short trips to Laguna, Tagaytay, Batangas or Cavite we always buy this pie and it’s a sin to miss it, I guess it became a Filipino tradition when visiting those places.  Trust me it’s a real treat and best enjoyed while hot, I guess with a good sweet pie like this will never get cold.  For this recipe we will be using some ready-made pastry to save time and it worked well with the ready-made flaky pastry.

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Buko Pie 4

Buko Pie

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Category: Dessert
  • Cuisine: Filipino


Buko pie is a Filipino type of pie made out of semi flaky pastry filled with custard made out of young coconut meat and condensed milk. A popular dish in Laguna province located South of Manila, Philippines where it can be seen everywhere from street side stalls to walking vendors.



  • 2 sheets ready-made flaky pastry
  • 4 young coconuts
  • 3/4 cup white sugar
  • 1/2 cup cornstarch
  • 1/2 cup young coconut water
  • 2/3 cup evaporated milk



  1. Open coconuts then reserve the liquid, scrape of meat from young coconuts then set aside.
  2. In a sauce pan pour milk and sugar, turn heat to low and mix continuously until sugar is dissolved.
  3. Add the young coconut meat let it cook for 2 minutes.
  4. Dissolve cornstarch in the coconut water then pour into the sauce pan. Cook until sauce thickens then turn heat off.
  5. Set it aside and let it cool.


  1. Lay down one sheet of ready-made flaky pastry in a 9 in pie pan.
  2. Place the filling then cover it with the remaining ready-made flaky pastry, seal the ends by pinching them. Using a fork pierce top dough with holes then bake in a 190C preheated oven for 50 minutes or until top turns light golden brown in colour.
  3. Serve while hot.



39 Responses

  1. Marnelli says:

    i miss buko pie! Can’t believe we didn’t have this when we went back home. Thanks for this 🙂

  2. nors says:

    Anlupit mo talaga idol….. Sarap! Bro copy paste ko nalang ingredients mo ha halos parehas tayo eh pinagkaiba lang sakin “old coconut”…. Hhhehhe

  3. There’s another store that sells legit Buko Pie in Tagaytay! 🙂 It’s Rowena’s. Lots of people really come here and the staff always refills the shelves with fresh buko pies because of the demand. Colette’s has earned a moniker: ma-Colette, because it’s found almost everywhere. I enjoy the pie hot and cold. Yum!

  4. IdaBaker says:

    It’s always amazing what great food you can discover at street vendors. I know when I was in India several years ago, I enjoyed lunch and snacks on the go.

    This looks very good, and as a lover of coconut, I bet it tastes wonderful, too.

  5. This sounds wonderful. After you remove the meat from the young coconuts do you chop it or leave in long strips? Just wondering what is the best technique.

  6. Wow, that looks great!

  7. Tessa says:

    Beautiful pie and a fabulous use of puff pastry!

  8. Kristy says:

    I love the oozy look of the filling…I bet it’s fantastic warm. Delicious!

  9. This looks so delicious!!

  10. I love coconut any which way so this is something I can def. appreciate!

    Have a great 4th!
    Twitter @aSquishyMonster

  11. Just hearing coconut and condensed milk is making my mouth water! This would be so perfect as an afternoon snack. 😀

  12. Sammie says:

    I loooove Buko Pie! Got a whole pie when I was at Taygaytay. Unfortunately I forgot how easily ants were able to attack in tropical countries and carelessly left it out on the table 🙁

  13. Oooh yum! It’s like a custard slice but coconutty! That sounds fabulous!

  14. Nash says:

    Wow Yummy Buko Pie! Sarap! and I have to say that for the last couple of hours i have been hooked by the impressive posts on this site. Keep up the great work.

  15. Karen says:

    I’m sure it is delicious…it certainly looks great.

  16. Henry says:

    Best buko pie maker here in the Philippines are Rowena’s Buka Pie and Good Shepherd ^_^

  17. mjskit says:

    I’ve never heard of buko pie. It sounds and looks delicious! Love that custard filling. YUM!

  18. peasepudding says:

    that sounds like a great pie with the coconut custard filling!

  19. That pie looks amazing !

  20. foodjaunts says:

    My husband hates coconut…forget my husband though, I haven’t had this in years! What’s a ready made flaky pastry in New Zealand – phyllo?

  21. Now this is a real Pinoy treat 😀 ! It may be common already to the Laguna and Tagaytay goers, but the tradition of getting at least one box for “pasalubong” will never die 🙂

  22. Genesis says:

    We don’t have much coconut here, can I try to use the macapuno in a jar instead?

  23. monette says:

    how to make flaky pastry? please do share recipe and how to…TIA! and God Bless 🙂

  24. roger says:

    for buko pie lovers, it is now available here in metro manila. the name is gielyn’s buko pie and you buy it at this address 2175 piy margal st. cor. josefina st. sampaloc, manila.

  25. maria says:

    hi, have you tried using frozen coconut sold in filipino stores? otherwise do you just buy the fresh ones found in asian shops or the ones on paknsave?thanks .

    • rsmacaalay says:

      I never used them and always used the ones bought in Pak n’ Save this is because I tried it before (not on a buko pie) and I find it tasteless, it must be soaked in a liquid with preservative for so long. Also you need the coconut water so its better to use the fresh ones.

  26. coco says:

    I was disappointed with the pineapple pie I bought in Makiling branch. This branch is near Luisa Ridge Resort. This store is much bigger than the other store they have in the area. There is a really really really tiny to none serving of pineapple in the pie. We hardly can taste it’s pineapple pie. It lookes like we bought tinapay pie. I took pictures of it actually. We love buying buko pie in North Avenue branch and in some other branches we may come across. Unfortunately, this is the first time we felt ripped off. I hope they do something about it . There should be standard serving in all of their branches. After this experience, I feel hesitant buying at any of their branches anymore.

  27. Pearl lapore says:

    HI, I am interested with your photos. usually pies do not look that good when photographed coz the crust easily break off. how did you manage to make it look so presentable and perfect?
    I am working on my thesis on Bukopie and Ill be needing to shoot soon for some advertisements. 🙂

    • Raymund says:

      No tricks involved in making them, what you see in this blog is what we eat and serve at home. Were just passionate on making things beautiful and yummy at the same time

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