Authentic Vegan Buko Pie
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Authentic Vegan Buko Pie
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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.
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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
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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.
Notes
- 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 Information
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Calories
245kcal
(12%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.04g
Cholesterol
1mg
(0%)
Sodium
320mg
(13%)
Potassium
285mg
(8%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1IU
(0%)
Vitamin C
0.02mg
(0%)
Calcium
15mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 320mg | 13% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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