How to Make Bukayo or Caramelized Coconut


  • 1 kg grated coconut
  • 1 kg pulot-ipot (molasses)
  • 1/2 kg corn syrup
  • Potassium metabisulfite


  • Kitchen scale
  • Carajay
  • Wooden spoon or ladle
  • Cheesecloth
  • Wooden mold
  • Stainless steel knife

Packaging Material: Cellophane and PE bags (0.003 in. thickness) or tin containers


  1. Dissolve corn syrup in a small amount of water in a carajay over low flame.
  2. Add pulot-ipot previously strained thru cheesecloth to remove impurities and other extraneous materials.
  3. Add potassium metabisulfite previously dissolved in a small amount of water.
  4. Boil mixture to 115°C (239°F) with occasional stirring.
  5. Add grated coconut and cook to desired end point, i.e., when the mixture no longer sticks to the sides of the carajay when scooped out.
  6. Spread on a wooden mold.
  7. Cool and cut into desired pieces.
  8. Wrap individually in cellophane and place in polyethylene bags.
  9. Store in tin containers.

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