Macapuno or sometimes called coconut sport is a mutant coconut. It has a very thick soft flesh and instead of coconut water, a thick gelatin-like substance in the center consist the macapuno. The taste is also very different from the regular coconut and you have to add sweetener to appreciate the flavor. So making a macapuno preserve is essential not only to preserve the fruit from spoiling, but to make it sweet and good to eat.
How to Make Macapuno Preserve
Manny
Macapuno or sometimes called coconut sport is a mutant coconut. It has a very thick soft flesh and instead of coconut water, a thick gelatin-like substance in the center consist the macapuno.
I have had small pancakes or cookies (not sure what they were called) made with Macapuno and Mochiko rice flour – very delicious! Any chance you have a recipe for this?
Hi Diane, I’ll try searching for that sweets. What I have in mind is buchi, a sticky sweet dessert made from rice flour or mochiko flour but usually sweetened red beans is the filling.
Hi. I came across your question re this pancake. Actually my favorite since my younger days (30 years ago). We call it Sinaludsod here in our province (Bicol). Yes, they use young coconut meat similar to what we use in Macapuno. It is either they shred or cut it into small square-shaped. Thanks!!! Also kudos to you admin for agreat and informative site. ❤️❤️
Hello, how long do u cook the macapuno until it gets that translucent? Im currently cooking a 400 gr portion… but feels like it is still white after 45 mins… thanks before
Hi Sandra, I think it depends on the kind of macapuno you have but I think you don’t need to make it very translucent. 45 minutes is a long time and I think you only need to dissolve the sugar and make the macapuno thick enough before making it into macapuno preserve.
Hi, you said in your reply to one question, the gel should be included in cooking the macapuno preserve. When should it be included, when you pour the blanched meat into the dissolved sugar? Thanks!
kailangan po ba hot ilalagay sa lalagyan yung macapuno or need muna palamigin before ilagay sa jars?
Hi Mie, pwede mo ng ilagay yung macapuno sa jars at palamigin muna bago lagyan ng takip.
question po. pwede po bang ilagay sa plastic jars ang macapuno?
Hindi po pwede kung i-sterilize nyo baka matunaw. Kung home consumption lang at mauubos naman agan pwede rin sa plastic jars.
Hi kung 24oz po gagamitin kong jar 25 minutes ko pa din po iboboil to sterilize?
Hi monique, yes pareho rin yung time.
hi po..ung macapuno ilang days cya pwede magamit or kailan ung expiry date nya?tnx
Hi Roda mae, Not sure how long is the shelf life.
Can this recipe be used for regular shredded coconut?
Hi Dianne, I think regular coconut can also be used but it will not be the same as macapuno with gelatinous texture.
I have had small pancakes or cookies (not sure what they were called) made with Macapuno and Mochiko rice flour – very delicious! Any chance you have a recipe for this?
Hi Diane, I’ll try searching for that sweets. What I have in mind is buchi, a sticky sweet dessert made from rice flour or mochiko flour but usually sweetened red beans is the filling.
hi..what can I do with the macapuno juice which looks like coconut juice
I’m not sure because usually macapuno does not have coconut juice. It turns into a gelatinous substance inside the macapuno.
Hi! Do you include the gel in cooking the preserve? What other recipes would u use the gel for?
Yes you will include the gel inside the macapuno.
Hi. I came across your question re this pancake. Actually my favorite since my younger days (30 years ago). We call it Sinaludsod here in our province (Bicol). Yes, they use young coconut meat similar to what we use in Macapuno. It is either they shred or cut it into small square-shaped. Thanks!!! Also kudos to you admin for agreat and informative site. ❤️❤️
Hi Mico, thanks for sharing your thoughts!
Can you purchase macapuno
Hi Cherie, yes it is sold in wet markets in South East Asia.
Hello, how long do u cook the macapuno until it gets that translucent? Im currently cooking a 400 gr portion… but feels like it is still white after 45 mins… thanks before
Hi Sandra, I think it depends on the kind of macapuno you have but I think you don’t need to make it very translucent. 45 minutes is a long time and I think you only need to dissolve the sugar and make the macapuno thick enough before making it into macapuno preserve.
The measurement is 2 cups of sugar and 1 cup of water…. how about the shredded macapuno… is it 2 cups also?
The sugar syrup is only a ratio not an exact amount. So it depends on you how sweet you want the macapuno to be.
Hi, you said in your reply to one question, the gel should be included in cooking the macapuno preserve. When should it be included, when you pour the blanched meat into the dissolved sugar? Thanks!
Hi Nats, yes the gel like substance is the oily portion.