Ah, summer in the Philippines. That’s when my Lola and I would spend lazy afternoons making bukayo, turning fresh young coconuts into these irresistible chewy candies. It’s the perfect time to make them since young coconuts are abundant and especially sweet during these months.
While other kids would be running around playing tumbang preso or patintero, I’d be in the kitchen watching the coconut strips turn golden brown, sneaking tastes of the warm, caramelized pieces before they even had a chance to set.
Let me show you how we make this classic Filipino sweet that’s been bringing smiles to faces for generations.
Cultural Notes
Bukayo is more than just a sweet treat in Filipino culture, it’s a testament to the resourcefulness of Filipino cooks who created delicious delicacies from abundant local ingredients. In Lingayen, Pangasinan, where this recipe originated, bukayo-making is considered an art form passed down through generations.
Why You’ll Love This Recipe
- Authentic Filipino flavors passed down through generations
- Made with natural ingredients and less sugar than traditional versions
- Perfect balance of chewy and sweet textures
- Great make-ahead treat for special occasions
- Can be customized with different shapes and flavors
- Makes a thoughtful homemade gift
Traditional Filipino Bukayo Recipe (Coconut Candy)
Equipment
- Wok or heavy-bottomed pan (kawali) For even heat distribution and caramelization
- Coconut grater (kudkuran) For creating uniform coconut strips
- Wooden spoon (sandok na kahoy) For stirring without scratching the pan
- Measuring cups and spoons (Panukat) For precise measurements of ingredients
- Heat-resistant spatula
- Wax paper or silicone mat
- Small ice cream scoop or spoon For shaping
- Airtight container For storage
Ingredients
- 3 young coconuts buko
- 2½ cups tightly packed brown sugar asukal na pula
- 1 tbsp cornstarch corn starch
- Small amount of cooking oil mantika
- Reserved coconut water tubig ng buko
- 1 knot pandan leaves dahon ng pandan
Instructions
- First, carefully cut your young coconuts in half and save all the coconut water by straining it into a clean bowl. You’ll need this water later.
- Using your coconut grater (kudkuran), grate all the coconut meat into long, thin strips. Try to keep the strips even in size so they’ll cook uniformly. Set these strips aside.
- Heat your wok or heavy pan over medium heat (around 350°F/180°C). Add just a small amount of oil, enough to coat the bottom of the pan. Add your coconut strips and cook them until they turn slightly golden brown, stirring often so they don’t burn. Once lightly toasted, remove them from the heat and set aside.
- In the same wok, combine 1 cup of your saved coconut water with the brown sugar. Turn the heat to high and bring it to a boil, then reduce to medium heat. Let it cook until it becomes thick like syrup (about 10-15 minutes).
- While the syrup is cooking, mix your cornstarch with 1/4 cup of the remaining coconut water in a small bowl. Stir until there are no lumps. Set this mixture aside.
- Once your syrup is thick, return your toasted coconut strips to the wok and stir everything together. Pour in your cornstarch mixture and keep cooking over medium heat. Stir constantly to prevent sticking. You’ll know it’s ready when you can scoop up some mixture and it holds its shape firmly (about 10-15 minutes).
- Reduce the heat to low. Using a spoon, scoop out portions of the mixture and place them on wax paper. Shape each portion into a circle while it’s still warm. You can wet your hands slightly to prevent sticking if needed.
- Let your bukayo cool completely at room temperature. This will take about 1-2 hours. Once cooled, they should be firm but still slightly chewy.
- Store your bukayo in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. If they get too hard, just warm them briefly in the microwave for 5-10 seconds before eating.
- Remember: If at any point your mixture becomes too dry while cooking, you can add a little more coconut water, one tablespoon at a time. If it’s too wet, just cook it a bit longer until it reaches the right consistency.
Tips from Lola’s Kitchen
- Use young coconuts (buko) for the best texture and flavor
- Toast the coconut strips slowly for even browning
- The mixture is ready when it holds its shape when dropped on wax paper
- Wet your hands slightly when shaping to prevent sticking
- Add the pandan leaves early for more fragrant bukayo
Traditional Serving Suggestions
- Serve as merienda (afternoon snack) with hot tea or coffee
- Package in banana leaves for authentic presentation
- Include in Filipino dessert platters during fiestas
- Pair with fresh fruit for balance
Troubleshooting
- Too Soft: Cook longer until mixture holds shape firmly
- Too Hard: Add a small amount of coconut water and reheat briefly
- Grainy Texture: Sugar crystallized – add a splash of coconut water and reheat slowly
- Uneven Color: Stir more frequently during cooking
Ingredient Alternatives
- Brown Sugar: Can use muscovado or coconut sugar
- Cornstarch: Can substitute with arrowroot powder
- Pandan Leaves: Can use vanilla extract (1 tsp) or pandan extract
- Young Coconut: Can use mature coconut + coconut milk if needed
Storage & Reheating
- Store in an airtight container at room temperature for up to 1 week
- Can be refrigerated for up to 2 weeks
- Bring to room temperature before serving
- To soften, warm briefly in microwave (5-10 seconds)
Variations
- Chocolate Bukayo: Add 2 tbsp cocoa powder
- Peanut Bukayo: Mix in ¼ cup crushed peanuts
- Modern Shapes: Form into bars or use cookie cutters
- Latik Topped: Sprinkle with toasted coconut cream curds
Frequently Asked Questions
Q: Why is my bukayo not hardening? A: The mixture needs to be cooked until it reaches the right consistency. Test by dropping a small amount on wax paper – it should hold its shape. Q: Can I use desiccated coconut? A: Fresh coconut is strongly recommended for authentic texture and flavor. Desiccated coconut will result in a different texture. Q: How do I know when the coconut is perfectly toasted? A: Look for a light golden-brown color and a fragrant aroma. Don’t over-toast as it can become bitter. Q: Can I make this ahead for a party? A: Yes! Make up to 3 days ahead and store in an airtight container at room temperature. Q: How can I make it less sweet? A: Reduce sugar to 2 cups and increase cornstarch to 1½ tbsp to maintain texture.
Nutrition
The Story Behind Bukayo
Deep in the coastal town of Lingayen, Pangasinan, bukayo emerged as a testament to Filipino ingenuity and resourcefulness. This cherished coconut candy has been a cornerstone of Pangasinense culinary heritage for generations, born from the region’s abundant coconut harvests and the creative spirit of local families.
The story of bukayo is intertwined with Lingayen’s rich agricultural history, where coconut trees line the shores and dot the landscapes. Local storytellers say the recipe was developed by industrious home cooks who sought ways to preserve the bountiful coconut harvest while creating something delightful for their families. What began as a practical solution evolved into an treasured delicacy that would be passed down through generations of Filipino families.
Traditional bukayo-making was, and still is, a labor of love. In the early days, families would gather under the shade of coconut trees during harvest season, with children helping to grate fresh coconuts using hand-carved kudkuran (traditional coconut graters). The process of transforming simple coconut strips into golden, chewy candies became a cherished ritual that strengthened family bonds and community ties.
Unlike many Filipino kakanin (rice-based snacks) that require complex preparations, bukayo’s beauty lies in its simplicity. The recipe showcases the natural sweetness of young coconuts, enhanced by muscovado sugar – another local product that Pangasinan was known for. This combination creates a distinct caramel flavor that sets bukayo apart from other coconut-based Filipino desserts like maja blanca or buko pandan.
Today, bukayo continues to be a proud representation of Pangasinan’s culinary excellence. While the recipe has been adapted over time – with some versions adding modern touches like cornstarch for better texture or pandan leaves for enhanced aroma – the heart of this beloved treat remains unchanged. You’ll find bukayo being sold in local markets, featured in food festivals, and most importantly, still being made in countless Filipino kitchens, where each family adds their own special touch to this enduring piece of Philippine food heritage.
In recent years, bukayo has gained recognition beyond Pangasinan’s borders, becoming a sought-after pasalubong (homecoming gift) and a symbol of Filipino sweet-making expertise. Its growing popularity has led to various interpretations across different regions, but true bukayo enthusiasts know that the best versions still come from the skilled hands of Lingayen’s home cooks, who maintain the perfect balance of ingredients and technique that has made this treat beloved for generations.
