BOKAYO/COCONUT CANDY MAKING

(PCA SDS)

PROCEDURES AND QUALITY CONTROL POINTS

1. Selection/Splitting of nuts. Coconut meat of 10 to 11 month old maturity is ideal for Bokayo-
making.
2. Nut preparation. The nuts are split using a bolo knife and the coconut water can be collected for
vinegar production. The meat is removed from the shell using a manual or electric grater. a
medium size nut yields about 200 ml of water, 300 grams of grated meat and 150 grams of
coconut shell.
3. Formulation for micro-scale production (1-2 nuts only). Following formulation can be prepared :

½ kg or 2 ½ cup Grated coconut meat

¼ or 1 ¼ cups Brown Sugar
50 ml or ¼ cup Water
175g or ¾ cup Glucose
Lemon rind

Variation:

200 g coconut meat or 2/3 nut

257g or ¾ cup coconut honey
28 g or 1/8 cup glucose
Milk flavoring

4. Cooking process. The sugar, chopped and glucose is dissolved in the vat on slow fire (78-80
deg. C).When sugars are dissolved add the grated coconut and cook until mass stick together to
form balls. Constantly stir the mixture.

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