|Alternative names||Bucaio, bucayo, bokayo, bukayu, bukhayo, conserua de coco|
|Place of origin||Philippines|
|Main ingredients||Gelatinous coconut, water, sugar or brown sugar|
Bukayo is a very sweet Filipino dessert made from coconuts. It is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing with white or brown sugar. It can also be used as garnishing and fillings for other desserts. Bukayo is also spelled as bucaio, bucayo, bokayo, bukhayo, or bukayu. During the Spanish rule of the Philippines, it was known as conserua de coco ("coconut preserve") in Spanish. Dryer versions of bukayo with a crumbly texture are known as bocarillo.
Bukayo is traditionally made with sinuklob, a very sweet candy made from sugarcane brown sugar. It is the cheaper version of caramel in the Philippines. Sinuklob is made from melted brown sugar hardened into a chewy consistency.
Peanut brittle in the Philippines is also sometimes locally known as bukayo mani.
- "Bukayo". Ang Sarap. 16 January 2013. Retrieved 20 May 2018.
- Jesse D. Dagoon, Aida L. Dagoon, & Jasmin Flora L. Dagoon (1997). Culinary Arts II: Specialized Course in Home Technology for the Fourth Year High School. Rex Bookstore, Inc. pp. 151–152. ISBN 9789712321573.
- Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
- Jean-Paul G. Potet (2017). Ancient Beliefs and Customs of the Tagalogs. Lulu Press Inc. p. 235. ISBN 9780244348731.
- "Bukayo / Bocarillo". Fiipino-food-recipes.com. Retrieved 20 May 2018.
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