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Bucayo galore



Bucayo is most common in places where coconuts abound. Luckily we have around five trees towering our backyard so whenever we find someone to climb over then we all go coco loco. And almost all of the time, it's bucayo.

It really is simple to cook and can be summarized in just a sentence, Slowly cook grated coconut meat in (carameled) sugar. Vanilla extra and lime rind are also added sometimes .
Young and soft coconut meat grated in large portions makes a moist bucayo while finely grated almost mature meat makes a drier finer bucayo.
White refined sugar makes makes a white bucayo that is a sort of crunchy, easily
hardens and shaped while brown sugar obvious makes the darker version.
So take your pick and make your own.
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