MAKAPUNO

This is one of the usual delicacies at home especially nearing summer.  Papang (our father) always surprises us with makapuno ( "mutant coconut ") and i kept asking him why it is called makapuno?  and How this fruit is made?  They say every coconut tree bears only 1 makapuno in its fruit time, its like a gem, so you are very lucky when you find one. 

Makapuno the real thing, this is how it looks like: soft & meaty

Recently, this mutant coconut is no longer rare, thanks to the Philippine Coconut Authority  which developed a coconut tree that yields about 80% makapuno fruits.  It can now be reproduced as makapuno and no longer mutated.  This is probably the reason why we are enjoying a  jarred "real" makapuno jam. =) Though makapuno fruit can be produced, there are still makapuno products in the market that depends on the regular young coconut. So again, finding a "real" makapuno is a chase.

Going back to my story, Papang is the one who transforms this "mutant" coconut into a delicious sweet bread filling called "makapuno jam".  In most of his cooking, this one I missed. I never get the chance to see him cook this yummy stuff  in action because I always find this  on the table served as our dessert. Sometimes in his frustration,  realizing that what he brought is just an ordinary coconut, he would make it into bukayo instead-- sweet coconut candy which always put a smile on our faces and Still, coconut saves the day!

Well, another good eat... =) so here is the recipe:

Cooling Makapuno

MAKAPUNO 
yields about 1 1/2 cup makapuno jam

Ingredients
2 cups Buko strips ( since I can't find a real makapuno fruit here, i will rely on young coconut instead)
1 cup water
1/2 c sugar
1/2 tsp vanilla

Method

1. Simmer water and sugar until clear. 2. Add buko and with constant stirring, cook 'til thickens.
3. Add vanilla and stir to combine.
4. Remove from heat and let it cool.
5. Place in a storage jar.
6. Ready to use.





Notes
1. When you grate the meat make sure you only get the white part and not include the layer of shell for aesthetic reason.
2. Make sure you drain well and not include the juice when cooking into jam--makapuno. The juice will contaminate the mixture creating a scum as it thickens and sometimes discolor the syrup.
3. As much as possible if you are using vanilla flavoring, use a clear vanilla flavouring or use vanilla pods if you may, so as not to discolour the syrup.
4. Store makapuno in a sterilized  or storage jar for future use.


Makapuno is very delicious and can be used in many ways possible.

Enjoy!