myFresha-licious: Minatamis na Macapuno

Minatamis na Macapuno

It’s truly difficult to find true friends in this era.  Someone who is going to knock your senses straight when your insanity kicked in deep. I’m lucky I found one in my good friend and tukayo who is always generous to share her recipes with me.  Thanks Shaw!!!

Minatamis na macapuno, is a Filipino preserved sweet delicacy that is often eaten as is or used in other Pinoy delicacies like halo-halo, cakes, kakanin, etc. When I googled the word macapuno, the descriptions I found were somewhat funny.  Macapuno are considered mutated coconut.  Yup, it’s true.  Try googling it. Once upon a time, our fellow Pinoy that makes kopra considered them useless and just throw them away as they cannot be made into kopras. Thanks to the genius who turned it into a delicious panghimagas (dessert).

By the way, here is another description of macapuno from Tagaloglang  :  The Philippine Coconut Authority translates macapuno as coconut “sport” — it is the very soft endosperm of coconuts. What this means is that instead of the interior lining of the coconut shell being the firm solid white we’re all familiar with, it is more like translucent jelly.

Here is my Tukayos’s  recipe for Minatamis na macapuno or sweetened macapuno.  For those who wants to buy this just check her fb page at Milk and Butter Concoction.  She’s also selling breads and cakes.

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Ingredients :

Macapuno – 1 fruit
Granulated sugar – 2 cups
Water – 1 cup
Pandan leaves or substitute with vanilla

Cooking Procedure:

1. Mix sugar and water in a saucepan turn on heat, stir until all the sugar is dissolved. 
2. Put in the grated macapuno and pandan leaves.  Make sure the macapuno is fully covered by the sugar syrup. 
3. Mix continuously until macapuno strips are transparent.
4. Transfer to jars while hot. Half seal/half close the lid of the jar and sterilize (put in a pan with water then boil,low fire) for 25 minutes.
5. Remove from the pan then close the lid fully.

© myFresha-licious (29October2016)