The making of coco or buko candy involves several stages:
1. Seven to nine months old coconuts are gathered. They are cut in half with a bolo. Meat is removed from the shell with an improvised scraper.
2. The meat is then cleaned, washed and sliced into small rectangular pieces. The only machinery used is a grinder which grounds the sliced meat.
3. After grinding, the meat is cooked for two to three hours in a mixture of cassava flour and “tawas”, which is used as preservative.
4. After cooking, the buko is allowed to cool. When cool, it is shaped into spheres, which are then rolled in sugar. The candies are finally packed into plastic bags.
Note: Exact measurements of the ingredients are not listed. You can do experiments to suit your needs.
Source: The Filipino Entrepreneur magazine
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