Pan de Coco Bukayo: Going Nuts for Coconuts
Going home to the province this All Souls’ Day? It’s customary to bring something for the road, or to your humble picnic with your loved ones. This is a snack that’s perfect for that!
Sweet, chewy and easy to eat, Bukayo is a classic Filipino finger food made from cooked shredded coconut coated in sugar that is popular as an afternoon merienda or a sweet dessert after a meal.
This special recipe gives it a bread-y upgrade: using the most coconutty of all Julie’s breads!
DECONSTRUCTING PAN DE COCO
The Julie’s Pan de Coco already has shredded coconut inside, so why not make it a base for the Bukayo?
Its biggest difference is texture. It’s chewy like a traditional Bukayo, but the addition of bread gives it a slight flakiness and a nearly biscuit-like feel.
All you need to make it are some coconut-flavored ingredients, one cooking pan, and one mixing bowl, and your new road trip snack is ready to go!
INGREDIENTS:
NOTE: This recipe makes two (2) servings
- 3 pieces Pan de Coco
- 100g Coconut Sugar (or Brown Sugar)
- 25g Coconut Water (or Water)
Instructions:
1. First, form bite–sized pieces by pulling apart the Pan de Coco. Then toast or cook the pieces to give them a crunchier exterior.
2. In a separate cooking pan, dissolve the coconut sugar with the coconut water on low heat to create the coating. Stir until mixture thickens.
3. Once the desired consistency is achieved, add the toasted Pan de Coco bites into the cooking pan. Toss the bread around until all the pieces are fully coated with the caramel.
4. Finally, remove from the cooking pan and move to a bowl to let the sugar harden, and enjoy this deliciously sweet snack!
Let’s go nuts for Coconuts! Take the delectable, sweet bread from the country’s favorite neighborhood bakery and make it completely different: a finger food you won’t get enough of!
For your next long drive, take these for the road, and have a blast! This is one snack you will definitely love!