Above is my share of buko pie when I got home yesterday from a trip to the mall. An almost default action immediately took place. I grabbed my camera and took a picture. My siblings were bewildered by my camwhoring which I easily dismissed as "for blogging purposes".
So, for blogging purposes, I googled buko pie for more enriching details. Except for the fact that this is the most favorite pasalubong from Laguna, I barely know anything how this local pastry is made.
Buko pie is a traditional Filipino pastry style, young-coconut (malauhog) -filled pie. It has proven to be a popular dish for Filipinos. It is almost like a coconut cream pie, only it is made with just young coconuts (buko in Tagalog) and has no cream. Instead, the pie utilizes sweetened condensed milk. The pie is made with buko meat. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky. The pie was originally a delicacy only available in the Philippines, but blast freezing technology has allowed buko pie-makers the ability to export.