Authentic Vegan Buko Pie
A traditional Filipino delicacy reimagined: this Vegan Buko Pie features tender young coconut meat and juice in a golden, flaky crust. Unlike commercial versions, this authentic recipe allows the natural coconut flavor to shine through without excessive sweetness. The arrowroot-thickened filling creates a silky custard that perfectly showcases the delicate texture of fresh buko, while the plant-based crust delivers satisfying crispness. A harmonious blend of cultural heritage and modern dietary preferences.
Equipment
- Food processor For quickly mixing the pie dough with minimal handling
- Rolling Pin Essential for achieving an even thickness in your pie crust
- 9-inch Pie Dish The perfect size for this recipe (can also use 4-inch mini pie dishes for individual servings)
- Medium saucepan For cooking the filling to the right consistency
- Silicone Spatula Helps prevent the filling from sticking and burning while cooking
- Whisk For ensuring the arrowroot powder blends smoothly without lumps
- Pastry brush For applying the glaze evenly across the top crust
- Sharp Chef's Knife For opening the young coconuts safely
- Coconut Tool or Spoon For scooping out the coconut meat cleanly
- Strainer To ensure your coconut juice is free from shell fragments
Ingredients
For the Filling:
- 2 whole young coconuts yielding approximately 2 cups of meat and 1½ cups of juice
- 4 tablespoons arrowroot powder
- 1 tablespoon vanilla paste or 1½ teaspoons pure vanilla extract
- 3 tablespoons organic cane sugar optional, adjust to taste
- ¼ teaspoon sea salt
For the Vegan Pie Crust:
- 2½ cups all-purpose flour
- 1 tablespoon organic cane sugar
- 1 teaspoon salt
- ¾ cup cold vegan butter cubed
- ⅓ cup ice-cold water
- 1 tablespoon apple cider vinegar
For the Glaze:
- 2 tablespoons unsweetened almond milk
- 1 tablespoon maple syrup
Instructions
- First, prepare your vegan pie crust. In a food processor, combine 2½ cups flour, 1 tablespoon sugar, and 1 teaspoon salt with a few pulses. Add ¾ cup cold cubed vegan butter and pulse until the mixture resembles coarse crumbs. Mix ⅓ cup ice water with 1 tablespoon apple cider vinegar, then slowly add to the processor while running until the dough forms. Divide into two discs, wrap, and refrigerate for at least 1 hour.
- For the filling, carefully open 2 young coconuts, straining the juice into a measuring cup. Scoop out the meat and cut into ½-inch pieces. Combine 1½ cups coconut juice with 1 tablespoon vanilla paste and optional 3 tablespoons sugar in a saucepan. Whisk 4 tablespoons arrowroot powder with 3 tablespoons water to make a slurry. Heat the coconut juice mixture over medium-low heat, then slowly whisk in the arrowroot slurry. Cook for 10-15 minutes, stirring frequently, until very thick. Remove from heat, stir in ¼ teaspoon salt, and cool for 15 minutes before folding in the coconut meat pieces. Let cool completely.
- Preheat your oven to 350°F. Roll out one disc of dough to ⅛-inch thickness and transfer to a 9-inch pie dish. Pour in the cooled filling. Roll out the second disc and place on top. Trim excess dough, leaving a 1-inch overhang, then fold and crimp the edges. Cut several small slits in the top crust for steam to escape. Mix 2 tablespoons almond milk with 1 tablespoon maple syrup and brush over the top crust. Place the pie in the freezer for 15-20 minutes, then bake for 30-35 minutes until golden brown and the filling is bubbling. Let cool completely for 3-4 hours before slicing to ensure the filling sets properly.
Tips from Lola's Kitchen
- Coconut Selection: Look for young coconuts with a slightly yellowish hue rather than bright white, as they tend to have more flavorful meat.
- Arrowroot vs. Cornstarch: Arrowroot creates a clearer, more glossy filling than cornstarch and works better with acidic ingredients. If substituting cornstarch, use the same amount but expect a slightly different appearance.
- Crust Protection: If the edges of your crust are browning too quickly, cover them with foil while the center continues to bake.
- Cold Ingredients: Keep your vegan butter and water ice-cold for the flakiest crust possible. Some bakers even chill their flour!
- Filling Consistency: The filling should coat the back of a spoon before adding the coconut meat. If it seems too thin, cook it a bit longer.
- Perfect Crimping: Dip your fork in flour before crimping the edges to prevent sticking.
- Rest Period: The hardest part of this recipe is waiting for it to cool completely, but this step is crucial for a clean slice and perfect texture.
Nutrition
Calories: 245kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gCholesterol: 1mgSodium: 320mgPotassium: 285mgFiber: 2gSugar: 5gVitamin A: 1IUVitamin C: 0.02mgCalcium: 15mgIron: 2mg
Tried this recipe?Let us know how it was!