Name: Bukayo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 pieces
Cuisine: Filipino
Ingredients: 320 g grated young coconut meat (about 4 cups); 400 g washed sugar (about 2 cups); ¼ cup coconut water (60 ml)

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Ingredients

320 g grated young coconut meat (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 wide pan and heat over medium heat.
Add the washed sugar and stir until it dissolves into a syrup.
Add the grated young coconut and mix until evenly coated.
Reduce the heat to medium-low and cook for about 30 minutes, stirring frequently and scraping the bottom of the pan.
Continue cooking until the syrup is thick and sticky and a spoonful of the mixture holds its shape instead of spreading.
While the mixture is still warm, spoon portions onto a parchment-lined tray.
Let the bukayo cool completely and set before serving.

Kubo Tips

Use young coconut meat that is tender but firm enough to grate or cut into strips. Very soft meat can turn mushy while cooking.
A wide pan gives the excess moisture more room to evaporate and helps the mixture thicken evenly.
Stir frequently and scrape the bottom and sides of the pan as the syrup reduces to prevent scorching.
The mixture is ready when it looks glossy, feels sticky, and holds a small mound without quickly spreading.
Portion the bukayo while it is still warm because it becomes firmer and harder to shape as it cools.