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Buko Pies- Coconut Custard Tarts

These Buko Pies- Coconut Custard Tarts were inspired by a coconut pie recipe I baked in a past blog post. I made them tiny so guests at the Pie Party event could easily grab one. I used a single pastry crust to line the small non-stick tart pans. The second pastry crust I used for the Blueberry-Purple Yam (Ube) Tart; find the recipe in this past blog post. These were the easiest pies I have ever baked for a party. The coconut-custard recipe was adapted from “Memories of Philippine Kitchens” by Amy Besa and Romy Dorotan. The pie pastry crust was adapted from Sandra Guttierez's recipe in the "Southern Pies" Cookbook by Nancie McDermott. This recipe I baked makes 36 to 40 tiny tarts which are two-inches in diameter.
Course: Dessert, Snacks
Cuisine: American, Asian, Filipino
Keyword: Buko coconut custard tarts
Servings: 6 people
Calories: 425kcal
Author: Asian in America


  • Tiny Tart Pans (non-stick) - 2-inches in diameter


  • 2 cups all-purpose flour for pie pastry crust; divide the recipe use a single pastry for the coconut-custard tarts; the second pie crust for Blueberry-Purple Yam Tart all purpose flour
  • 1 teaspoon salt for pie pastry crust
  • 1/2 cup chilled unsalted butter very cold, straight from the refrigerator, cut into small cubes; for pastry crust
  • 4 to 6 Tablespoons iced water for pie pastry
  • 1 teaspoon white vinegar for pie pastry
  • 1/2 cup granulated white sugar
  • 1/2 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup coconut milk canned
  • 2/3 cup heavy cream
  • 8 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup sweet macapuno-coconut sport strings (bottled in syrup) you may include the syrup in pie filling


  • How to make the Sandra Gutierrez double butter piecrust: I used the food processor and mixed the flour and salt in the work bowl. Pulse this dry mixture for 10 seconds. Then add the cubes of chilled butter. Process again till mixture looks coarse with small lumps. This takes about 30 to 40 seconds. Add 3 tablespoons of the ice cold water and the vinegar. Pulse 5 to 7 times. The dough will start looking smooth. Add 1-2 tablespoons or iced water if needed to make the dough stay together. Place the pastry on plastic wrap and seal well. Store in the refrigerator for at least one hour till ready to use. (*Note: if you don't own a food processor, you can do this pastry dough by hand in a large mixing bowl using a pastry blender or else two table knives to mix the butter into the flour).
  • On a floured surface, roll out the chilled dough with a rolling pin. Roll out dough between two pieces of parchment or wax paper.
  • Grease small non-stick tart pans, about 2-inches in diameter. Cut round pastry pieces, using a cookie cutter (or the tart pan itself) around 4-inches in diameter to fit into the tart pan. Press the pastry crust well at the bottom and sides of tart pan. Place these tart pans in a shallow baking tray. Set aside in the refrigerator while you prepare the coconut-custard filling.
  • For the coconut-custard filling: Using a whisk mix together in a bowl the sugar, cornstarch, baking powder and salt. Mix in the milk, coconut milk, heavy cream, egg yolks and vanilla. Using a spoon, add the sweet macapuno (coconut sport) strings to the cream mixture. Blend well.
  • Pour the coconut-custard mix into the tart pans lined with pastry. Fill the tart pan leaving about 1/8 inch space on top.
  • Bake coconut tarts in a preheated oven of 375 F for 25 to 30 minutes. Test the middle of the tart by piercing it with the tip of a sharp knife. If knife comes clean, tarts are done.
  • Remove tarts from the oven. Let them cool on the counter for about 10 minutes. When tarts are no longer too hot to handle, loosen the sides of the pastry crust with a slim, sharp knife. Cool the tarts on a baking rack for about 35 minutes. Serve tarts warm.
  • Cook's comments: the coconut I used are bottled sweet Macapuno-Coconut Sport which are in a syrup. They can be found in Asian or Filipino groceries here in the USA; or online sources of Asian-Filipino ingredients and Amazon.
  • ShopForIt: for my readers' convenience my Amazon affiliate page "Shop For It" is on this blog. Click here to find bottled Macapuno strings, the tiny non-stick tart pans and other baking tools. The price stays the same for purchasers; I earn a small commission from Amazon which helps pay for the recipe ingredients of the blog. Thanks for your support.
  • THANK YOU to the friends and sponsors who made #PiePartyICE possible: Institute of Culinary Education (ICE), WUSTHOF, Anolon, Cabot Creamery, King Arthur Flour, Dub Pies, Tovolo, Honey Ridge Farms, Wild Hibiscus Co., and the cocktail sponsors: Reyka Vodka, Trombo Tequila, Mizu Shochu. Check out organizer Jackie Gordon's site "Diva That Ate NY" for the complete list.
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Serving: 1g | Calories: 425kcal | Carbohydrates: 52g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 299mg | Sodium: 470mg | Potassium: 212mg | Fiber: 1g | Sugar: 18g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg