Macapuno

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.

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.

For me macapuno is very common here in Philippines because it’s good for side dish like when your food is very salty you can put a little bit of macapuno on the side of you plate. You can’t eat macapuno alone or without partner because it is very sweet unlike on the other desserts like cake, icecream or gelatins because of the overwhelm of the sweetness of macapuno you can lose your appetite and be umay on it . But macapuno is good in ice cream or in bread you can use it as a filling .

Sources: http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/Pagkaing%20Pilipino/philippine_fruits.htm