How to Make Macapuno Preserve
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.
Ingredients
- Macapuno or mutant coconut
- 2 parts sugar and 1 part water for every 2 cups sugar use 1 cup water
Instructions
How to make macapuno preserve
- Cut open the coconut and discard the gel like substance and oily portion.
- Scrape the meat and blanch in boiling water for 2 minutes.
- Drain. Cook in enough syrup of two parts sugar and one part water.
- Cook the macapuno until it gets transparent.
- Pour while hot in 12-ounces preserving jars.
- Half-seal and sterilize jars for 25 minutes in boiling water.
- Seal completely.
Notes
Cooking Tips for Perfect Macapuno Preserve
- Opt for Fresh Macapuno: When making Macapuno Preserve, start with fresh macapuno coconuts. Look for coconuts that are heavy for their size and have a slight give when gently pressed. Fresh macapuno will yield better results, both in terms of flavor and texture.
- Don't Rush the Blanching Process: During the blanching step, take care not to overcook the macapuno meat. The goal is to soften it, not to make it mushy. Keep a close eye on the meat while blanching and remove it from the boiling water promptly after 2 minutes to maintain its desirable texture.
- Sterilize Jars Thoroughly: Proper sterilization is essential to prevent spoilage and ensure the longevity of your Macapuno Preserve. Ensure your preserving jars are thoroughly cleaned before filling them with the hot macapuno and syrup. After sealing the jars, immerse them in a boiling water bath for the recommended 25 minutes to guarantee their sterility. This step is critical to preserving the quality of your Macapuno Preserve for an extended period.