[2] The pie was originally a delicacy only available in the Philippines, but blast freezing technology has allowed buko pie-makers the ability to export.

[3][4] As it has become easier to transport and more accessible around the world, people are able to buy it as a pasalubong or homecoming present after having visited the Philippines.

[5] Buko pie is traditionally plain, but nowadays flavorings such as pandan, vanilla, or almond essences are used.

[7] Soledad Pahud returned to her family in the Philippines after finishing her Ph.D in the U.S. while being a manager in a famous clothing company in San Francisco for 13 years.

As apples were not native to the Philippines, Pahud along with her family[7] improvised and replaced the ingredient with buko, young coconuts.

[9] As a result of the use of white sugar and condensed milk in the pastry, excess calories and simple carbohydrates are found.

Klappertaart differs from the Filipino buko pie as it is a baked creamy coconut custard without the crust, and contains raisins and nuts.

Klappertert is most akin to the Filipino buko pie as it also has a crust, but differs in that it also adds apricot jam and a dash of cinnamon to the coconut custard.