Bukayo is a hypersweet Filipino dessert made from browned and shredded coconut formed into small balls with sugar or molasses syrup, vanilla extract, and pandan tree leaves. The sweetest coconut, buko, is used to help the balls hold their shape. The dessert is popular on many islands in the Philippines and can be made with different variations.
In the Philippines, kids of all ages can be found feeding their sugar cravings with a hypersweet dessert known as bukayo. Its main constituent is browned and shredded coconut which is formed into small balls with the help of a simple syrup of sugar or molasses. Vanilla extract and pandan tree leaves add an even sweeter flavor to the final product.
Bukayo makers typically use the sweetest coconut, the younger variety called buko. This is where the treat gets its name, and it’s the only type of coconut that will help the balls hold their final shape. Luckily, the Philippines has plenty of coconuts to go around. The island nation is the leading coconut producer in the world. The town of Lingayen reportedly originated this dessert, but it is currently popular on many islands in the country.
A traditional method of making bukayo is by boiling the juice of young coconuts together with brown sugar, vanilla and what are known as pandan leaves, which come from a tropical tree that bears fruit used in many Filipino foods and medicines. After removing the leaves from the syrup, the grated buko coconut goes into another pan with a little oil until golden brown. At this point, the syrup and coconut combine for one last simmer to thicken the liquid completely. Some chefs substitute corn syrup and molasses, or pulp guesses, for brown sugar and coconut water—the sweetening effect is essentially the same.
The balls don’t form until the bukayo is removed from the heat. Small portions are balled up by hand and placed on a tray for final cooling. It’s important to form the balls while the bukayo is still hot. The wax paper should keep the bukayo from sticking to the tray.
Sweetness is the central theme of this dessert, although it doesn’t have to be. One version does away with the vanilla and pandan leaves, using just coconut water and sugar, then mixing the coconut with a little flour as a thickening agent. Others alter the recipe by adding a citrus zest while cooking or a sprinkling of powdered sugar or even sesame seeds while the balls are cooling.
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