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.
How to Make Bocarillo
- 1 1/2 cups sugar
- 2 cups grated coconut
- 1/2 cup evaporated milk undiluted
- 2 eggs slightly beaten
- 1 tablespoon calamansi juice
How to make bocarillo:
- Mix sugar and grated coconut. Cook over moderate heat, stirring constantly to avoid burning. Add milk little by little, mixing thoroughly.
- Add slightly beaten eggs, continue mixing over moderate heat. Flavor with kalamansi juice.
- Remove from fire and drop by teaspoonfuls on wilted banana leaf or wax paper. Yield 50 pieces.