Bukayo is a native Filipino dessert delicacy which is made mainly with coconut strips and sugar. There are variants - moist and dry (also called bocarillo). The former is typically made into toppings and fillings for suman latik and inday-inday, among others, though I just love eating it right from the container. The latter is more of a hard candy type reminiscent of bandi, which takes a shape of its own and is more convenient to be eaten on the go.
Here's a recipe to make Bukayo.
- 2 cups Young coconut meat, shredded
- 2 cups Muscovado Sugar
- 1/2 cup Coconut juice or plain water
- Vanilla extract (optional)
- Calamansi rind (optional)
How to make Bukayo
- In a wok, place coconut juice or water and sugar then mix thoroughly. Adjust the amount of liquid so as to dissolve the sugar but not to runny.
- Bring to boil then add coconut meat gradually to make sure it is evenly coated
- Add a few drops of vanilla extract and grate (a few strokes of) calamansi rind.
- Mix until it starts to crystallize
- Over wax paper, form the carameled coconut meat into the size you desire.
- Leave to dry and form
- Store in an air tight container.
You can also make a festive bukayo by using plain white sugar instead of muscovado. Then separating the cooked coconut strips, you can add food color and make a visually appealing bukayo with all the colors you want.