(Buko na Renolyo)
This Ilonggo dessert will stick to your mind once you have tasted it. It is made from fresh coconut strips, milk, cheese, sugar and a secret family ingredient. It has a delectable taste you will surely crave for!
It started in the 1950's from a couple in Onate Street, Mandurriao, Iloilo City with only Php50 capital. Emilio Bonus Magno, a Bicolano, and Felipa Alameda-Magno ("Tya Epang" to her many suki) an Ilonggo Colegiala got married at a young age.
This is their only means of living to support their 8 children. With its one of a kind taste and premium quality, they received orders from big companies and private individuals.
Their regular clients were the likes of Negros Navigation, Susan Cottage Industry, Washington Commercial, Dainty Restaurant, Balikbayans and elite families of Iloilo who would usually bring it as pasalubong to Manila or abroad.
Aside from their children, the couple had to hire some people in their community to help them meet the deadline of their loyal customers. Their very minimal capital has gone a long way.
Today, their children has continued and perfected the taken cared recipe. Thankfully, it has remained to be the same bocarillo which their beloved suki has grown to love through the decades.
photos/source: first appeared and contributed by Anthony Evangelista via Choose Philippines FB page