Buko (Young Coconut) Pie – a delicious recipe with flour, salt, corn oil, water, FILLING, young coconut meat. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["To prepare the crust:.", "Combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue ""cutting"" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.", "Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.", "Prick bottom pastry all over with fork. Bake in preheated oven at 450u00b0F for 12-15 minutes or until golden brown", "To prepare the filling:", "Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan.", "Top filling with the second crust. Seal ends all around with a fork.", "Bake at 400 u00b0F until top crust turns golden brown. Sprinkle grated cheese on top.", "Bake for additional 5 minutes.", "Serve hot or cold."]
419
kcal
Calories
4
g
Fat
85
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: CRUST, 2 cups all-purpose flour, 1 teaspoon salt, 1/2 cup corn oil, and more.
Yes, Buko (Young Coconut) Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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