Buko Pie (Filipino Coconut Pie)

Boko Pie is the last baked treat! With creamy filling and crispy, buttery pastry crust in soft young coconut flesh, this Filipino coconut pie is perfect for breakfast or dessert!

Boko Pie is a Filipino-style coconut pie made from fresh, soft young coconut flesh and wrapped in a flaky pie crust with a creamy filling.

Pie is a favorite passalobong item that is mostly purchased from the Laguna area where it originated. Stores like Colette’s and Lety’s have become famous places for this wonderful pastry, but few people are aware that none of these establishments is the original creator of the famous Laguna buko pie.


The real founder or, in this case, founders of the buko pie are the Pahud sisters, and their only shop called the ORIENT is in Los Baños, Laguna.

The idea for buko pie was born when the sisters planned to start their bakery. Since one of them has worked abroad as a housemaid in the United States and learned how to make apple pie, they wanted to offer this type of pastry in their bakery.

But due to a scant supply of apples in the country, however, they decided to take advantage of what is most abundant in their area, and that is coconuts.

The coconut filling

  • The texture of the buko is very important in the success of this recipe. Choose young coconuts that have a generous amount of meat yet but are still very tender.
  • Carefully remove the meat using a spoon instead of a shredder for whole and chunky pieces instead of thin strips.
  • Pie crust

    Pie pastries use pork fat, but if you prefer healthier fats, you can substitute unsalted butter or vegetable crumbs (Crisco).

  • If replacing butter, use unsalted. Fat in butter is lower than pork fat so you may need to add more to get the same results. For every 1/2 cup of pork fat, you can substitute 1/2 cup and 1 tablespoon of butter.
  • If substituting vegetables for shortening, use 1: 1 because the amount of shortening and pork fat is almost the same.
  • Quick tip

  • Don’t miss the lemon juice or vinegar! The addition of acid interferes with the formation of gluten, which makes the crust softer.
  • How to serve

  • Enjoy this delicious Boko Pie as a dessert or lunch with coffee, tea, or your favorite cold drink.
  • Storage method

  • Wrap the pie tightly with plastic film and refrigerate for 3 days.
  • To freeze, place the baked pie on a baking sheet and freeze until frozen. Transfer to a reusable bag and store in the freezer for up to 4 months.
  • Melt for about 1 hour at room temperature and heat on a low rack in a 375 F oven for about 20 to 30 minutes or until hot.
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