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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.

Prep Time
40 mins
Cook Time
40 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings: 8 slices
Calories: 245 kcal
Course: Snacks
Cuisine: Filipino

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.