Coconut, the Tree of Life. This extremely useful tree and its beloved fruit are both well-known in the Philippines and the world. The tree itself is used for lumber, fuel, wine, and folk medicine, while the fruit is a versatile component in many cuisines.
In Filipino food, coconuts are used in meals, snacks, drinks and desserts. One traditional dessert highlighting the coconut fruit is the sweet and simple bukhayo. This dessert is made with shredded coconut meat, water, and sugar or molasses.
This simple confection comes in several forms. The young coconut may be cooked until the sugar is caramelized giving it crunchy exterior, it can be cooked until the sugar develops into a moist glaze that is firm but tender, or it can be a totally spreadable on rice or bread!
Traditional bukhayo is made with young coconut meat, or buko. The resulting product is always ever so delightfully soft and tender. It simply gives in to the bite and the succulent sweetness exposes itself.
In Cebu, you can also find bukhayo sa bagol, which is bukhayo in a soft and somehow moist state enclosed in a coconut shell. Bukhayo sa bagol resembles binagol, another Filipino favorite, having similar packaging and presentation.
The moisture in the glazed sugar is contained, and the fragrance of the coconut shell seeps into the bukhayo. This preserves the snack and makes it enjoyable at any desired time.
It’s always a pleasure to untie the twine and break open the coconut. The feeling of “cracking” it open, the contained coconut aroma breaking out, and the condensed taste all make eating bukhayo sa bagol a great experience!
It’s always a delight to eat this sugary treat. The coconut’s flavor is heightened by the sweetness of the sugar and its texture makes it addictively satisfying to eat
In the past, when you wanted to enjoy bukhayo sa bagol, you had to find them outside or within corners of cities, otherwise, it had to be homemade. Now, sellers have come to the online platform, so you can enjoy the sugary tenderness anytime!
