Quick and Easy Bukayo Recipe


  • 3 cups mature coconut, shredded
  • 1½ cups dark brown sugar
  • ½ cup mascovado sugar
  • 2 tbsp coconut juice or water
  • 2 tsp. calamansi juice (optional)
  • Banana leaves, greased with oil

Cooking Instructions:

  1. Mix dark brown sugar, mascovado and coconut juice or water in a saucepan and bring to a simmer over the lowest heat possible for 1 minute until the sugar becomes watery and almost dissolve.
  2. Fire off, let it cool slightly, then transfer into a greased banana leaf. Form the mixture into a flat circle, repeat until you’re done and set aside to dry. When it’s completely dry, it is ready to be served and enjoy.

Source: PingDesserts.com
Image: AngSarap.net

Comments are closed.