ingredient information
There is a variety of the coconut known as macapuno, and it has more flesh than the regular coconut. For some, they use the young coconut to make into macapuno. Macapuno - To produce the macapuno, the soft kernel of a young coconut is first grated into strips. It is then mixed with white sugar and a small amount of water. The concoction is allowed to simmer in a pan until it turns into syrup and tasted for quality. When sufficiently cooled, it is then bottled into a delicious, and syrupy sweet-tasting macapuno. Add: The macapuno is a mutant of the coconut. The Philippine Coconut Authority has developed macapuno trees that yield 80 per cent macapuno fruits. The trees grow in abundance in Albay where the Authority's research center is. The macapuno fruit looks like the regular niyog except that it is bigger. Farmers have a way of knocking on the nut to determine if they have macapuno or niyog. The macapuno meat is as thick as the niyog but softer, making it easy to grate. Macapuno is cooked with sugar, sometimes with dayap for flavor, and served as a dessert. Local ice cream makers also have macapuno flavors.