HOW TO MAKE BUKAYO

  How To Make Bukayo –This food is a very traditional dessert in the Philippines. It is made out of grated young coconut combined with brown sugar. Bukayo technically is a caramelized coconut but like other dishes, world chefs found ways and procedures how to make versions of this sweet Bukayo thing. There are many flavorings that can be used with like maple syrup, vanilla, langka flavoring and many more. But the traditional version of Bukayo is just using no other flavorings but brown sugar or the sugar caramel. 

  There are many types of sugar caramel here in the Philippines but the very popular is the tagapulot and the sinuklob. In this recipe I am going to share with you, we are going to use brown sugar because sugar caramels are not that easy to find in some other places. If you can not find young coconut, you may use the mature one but the young coconut for me is the best in making Bukayo. If by any chance you want to use macapuno, that would be okay just figure out the adjustment you would make there because the textures of coconut and macapuno are different. Here is my way how to make Bukayo:

HOW TO MAKE BUKAYO

Ingredients

1 large size young coconut (grated)

2 cups of brown sugar

1 cup of water

1 teaspoon of any flavoring syrup you want (just one kind)

Cooking Procedure

1. Combine all the ingredients in a pan except the coconut.
2. Cook in low heat while thoroughly stirring until the sugar turns thick.
3. Add the Coconut and stir until the sugar turns caramelized.
4. Let it rest before putting into a dishware.
5. Refrigirate before serving.