• Bukayo (Coconut Candy Bars)
  • Ingredients: 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 Procedure: 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 1/2 inch. Wrap each bar with a piece of wax paper and then store in an airtight container. Makes about 24 bars.

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