I love coconut and I remember when I had our high school retreat in Tagaytay and there I had the best buko tart I’ve ever had. So last year I dared to make the buko tarts and it is almost the same taste as the tarts I’ve had back then.

The first time I made it, I did the pie crust from the scratch and it is definitely a lot of work but thank goodness for my kitchenaid mixer! Anyways, I discovered the Phillsbury refrigerated crust and it made the process easier especially if I make several batches. The recipe I found is from Filipino Style Recipe website. And then I figured that I’m missing the toppings, so I looked for pie crumb topping recipe and the Betty Crocker’s the best!

Mini Buko (Coconut) Tarts

Course: Dessert
Categories: TartPreparation time: 15 minutes
Cooking time: 45 mins


Pie Filling:
2 cups young coconut meat, shredded
1/2 cup coconut water
3/4 cup white sugar
1/2 cup evaporated milk
1/2 cup cornstarch
Pie Crust:
2 cups all purpose flour, sifted
1/2 cup unsalted butter
1 teaspoon salt
3-4 tablespoons ice-cold water
**or you can buy ready made crust, I use Pillsbury refrigerated pie crust**
Crumb Topping:
1/2 cup unsalted butter, softened
1 cup Gold Medal™ all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar


1. In a deep pan, combine filling ingredients then simmer and stir in a low heat until thickens. Set aside.
2. In a mixing bowl, combine flour and salt then mix well.
3. Add butter then mix thoroughly. Gradually pour cold water then mix until well blended.
4. Gather the dough into a ball shape then refrigerate for 30 minutes.
5. In a clean flat surface, place dough in wax paper then flatten using a rolling pin until 1/8 inch thick.
6. Cut out a circle shape in a flat dough then arrange and press down in a tartlet or muffin pan.
7. Prick dough with a fork then pour with coconut filling.
8. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour, the granulated and brown sugar until a crumb forms.
9. Sprinkle the crumble evenly over top of pie.
10. Bake in a preheated oven over 400 degrees Fahrenheit then bake for 40-50 minutes or until golden brown. Transfer to cooling rack to cool.


You can add another cup of coconuts if you want more coconuts in your filling. I used mini tart pans and I baked it for 30-35 minutes or until the topping is slightly golden brown.

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