From the recipe collection
Bukayo
Young coconut strips simmered in muscovado syrup until glossy and chewy, then shaped into small mounds that hold together without becoming hard candy.
- Prep time
- 15 min
- Cook time
- 25–35 min
- Yield
- Makes 18 small mounds
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Drain the coconut well and cut very long strips into manageable lengths.
- Combine muscovado, coconut water, and salt in a wide pan and heat until the sugar dissolves.
- Boil 3–5 minutes until the syrup looks slightly thick and glossy.
- Add the coconut strips and stir to coat them evenly.
- Lower to medium-low and cook, stirring often, until the coconut absorbs most of the syrup.
- Add calamansi if using and continue until a spoonful holds together without a puddle of syrup.
- Spoon into small oiled mounds while warm or spread into a tray for cutting.
- Cool completely before storing in a covered container.
