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vegan buko pie
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5 from 2 votes

Vegan Buko Pie

This Vegan Buko Pie is made with pure young coconut meat and coconut juice. It's a great alternative to the traditional pies this holiday season.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Filipino, Vegan
Servings: 6 Slices

Ingredients

  • 1 Vegan Pie Dough Crust
  • 2 Whole Young Coconut
  • 4 Tablespoons Arrowroot Powder
  • 1 Tablespoon Vanilla Paste
  • 2 Tablespoons Almond Milk
  • 1 Tablespoon Maple Syrup

Instructions

  • Make the Vegan Pie Crust using this recipe.
  • Make the filling by reserving the coconut juice and scooping out the young coconut meat. 
  • Place the coconut juice, arrowroot powder and vanilla paste in a sauce pan and bring to a slight simmer.  Cook until the coconut juice is nice and thick.  About 15-20 minutes.  Take off the heat and add in the coconut meat.  Leave to cool completely.
  • To line your tin with the dough roll out the dough so that it is one centimeter thick then turn over the pie tin and using a sharp knife trace around it to get a circle. Repeat again to get two circles. One to line the bottom and one to top off the pie.
    Spray the cake tin with coconut oil and line with one of the circles. Fill the pie with the filling. Brush the sides with cold water and top with the other dough. Using a fork crimp down to seal the pie.
  • To make the pie nice and brown combine 2 tablespoons of almond milk and 1 tablespoon of maple syrup. Brush this all over the vegan buko pie.
  • You can place the pie in the freezer for a hour to rest or even overnight.
  • To bake pre-heat your oven to 350 degrees and take the pie right from the freezer to the oven and bake for 20-30 minutes until the crust is nice and golden and the filling is bubbling.
  • Cool completely before cutting a slice.