Bocarillo is a counterpart of the well known “bukayo”, a very sticky and chewy sweets made from strips of mature coconuts and usually brown in color. Usually it is round shaped and sometimes flat circular shaped. The bocarillo on the other hand is dry and crumbly and usually flat circular shaped and white in color. It is made from strips of young coconut meat instead of mature coconuts. It think bocarillo originates in Eastern Visayas or Leyte province since there are lots of delicacies there made from coconuts.
- 2 cups shredded mature coconut
- ½ cup evaporated milk
- 2 eggs, slightly beaten
- 1 & ½ cups sugar
- 1 tbsp calamansi juice
- In a sauce pan, combine shredded coconut and sugar, then mix well.
- Cook mixture over moderate heat, stirring constantly to avoid burning.
- Add the evaporated milk little by little, while mixing thoroughly.
- Add the slightly beaten eggs, continue mixing over moderate heat.
- Flavor with calamansi juice.
- Remove from heat.
- Scoop teaspoonfuls of the cooked Bocarillo and transfer them on a wilted banana leaf or wax paper.
- This recipe yields about 50 pieces. Cool for a while before serving. Enjoy!
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
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