• 2 cups shredded mature coconut
  • ½ cup evaporated milk
  • 2 eggs, slightly beaten
  • 1 & ½ cups sugar
  • 1 tbsp calamansi juice


  1. In a sauce pan, combine shredded coconut and sugar, then mix well.
  2. Cook mixture over moderate heat, stirring constantly to avoid burning.
  3. Add the evaporated milk little by little, while mixing thoroughly.
  4. Add the slightly beaten eggs, continue mixing over moderate heat.
  5. Flavor with calamansi juice.
  6. Remove from heat.
  7. Scoop teaspoonfuls of the cooked Bocarillo and transfer them on a wilted banana leaf or wax paper.
  8. This recipe yields about 50 pieces. Cool for a while before serving. Enjoy!