Bukayo (Coconut Candy Bars)
6 cups grated fresh coconut
3 cups powdered sugar
3/4 cups cornstarch
1 1/2 cups water
Wax paper, cut into 48 strips, 4 inch long & 1 inch wide
Using a large knife, chop the grated coconut fine. In
a large bowl, mix the chopped coconut powdered sugar
cornstarch and water together.
Place the mixture in a double boiler over gently
boiling water and cook until it reaches 200 F, using a
candy thermometer, or until it no longer sticks to a
finger when touched. Stir constantly to avoid burning.
Pour the mixture onto a greased board or surface and
roll it into a sheet 1/2 inches long, 3 inches wide
and 1/2 inch thick. Set aside to cool and harden.
Using a sharp knife, cut it into bars at intervals of
Wrap each bar with a piece of wax paper and then store in
an airtight container. Makes about 24 bars.
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