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Packaged bukayo (sweetened coconut strips) at a market (watermark removed).jpgBukayo doughnut (Philippines) 2.jpg
Top: Packaged bukayo in a market in Silay;
Bottom: Bitsu-bitsu doughnut with bukayo filling
Alternative namesBucaio, bucayo, bokayo, bukayu, bukhayo, conserua de coco
Place of originPhilippines
Main ingredientsGelatinous coconut, water, sugar or brown sugar

Bukayo is a Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering strips of young, gelatinous coconut (buko) in water and sinuklob, which is sugarcane muscovado sugar melted into a chewy caramel-like consistency.[1][2][3][4] Dryer versions of bukayo with a crumbly texture are known as bocarillo.[4] Bukayo can be eaten on its own, usually rolled into little balls. But they can also be used as garnishing and fillings for other desserts, most notably for pan de coco.[2][5]

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.[5][6]

Peanut brittle in the Philippines is also sometimes locally known as bukayo mani.[5]


  1. ^ "Bukayo Recipe". Pinoy Recipe at Iba Pa. 28 November 2014. Retrieved 20 May 2018.
  2. ^ a b "Bukayo". Ang Sarap. 16 January 2013. Retrieved 20 May 2018.
  3. ^ 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.CS1 maint: multiple names: authors list (link)
  4. ^ a b "Bukayo / Bocarillo". Fiipino-food-recipes.com. Retrieved 20 May 2018.
  5. ^ a b c Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
  6. ^ Jean-Paul G. Potet (2017). Ancient Beliefs and Customs of the Tagalogs. Lulu Press Inc. p. 235. ISBN 9780244348731.

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