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Ingredients
- 320 g grated young coconut (about 4 cups)
- 400 g washed sugar (about 2 cups)
- ¼ cup coconut water (60 ml)
How to Make It
- Pour the coconut water into a pan and heat over medium heat.
- Add the washed sugar and stir until it melts and forms a syrup.
- Add the grated young coconut and mix until evenly coated.
- Cook over medium to medium-low heat for about 30 minutes, stirring regularly, until the mixture becomes thick and sticky.
- Spoon portions of the mixture onto a parchment-lined tray.
- Let the Bukayo cool and set until firm enough to hold its shape.
- Serve once completely cooled.
Kubo Tips
- Stir regularly as the mixture thickens to prevent the sugar from burning.
- Lower the heat if the sugar begins browning too quickly.
- Cook until the mixture is sticky and holds together before portioning.
- Work fairly quickly when shaping since the Bukayo will firm up as it cools.
- Line the tray with parchment paper so the pieces release more easily.
Keep cooking
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