The Philippine Coconut Authority translates macapuno as coconut “sport” — it is the very soft endosperm of coconuts. Add eggs, one at a time, and beat until combined. Follow that with the brown sugar and add vanilla extract and beat until combined. This is a fruit salad my mom used to make. If you continue to use this site we will assume that you are happy with it. I still wonder how one could differentiate a macapuno from a regular coconut without opening it. The macapuno fruit looks like the regular niyog except that it is bigger. during fiestas. Join the discussion today. Regular eaters can see and taste the difference. Ube-macapuno cakes come in various shapes and sizes, but they all have it common the awesome pairing of two of the Philippines’ most favored flavors — ube (purple yam) and macapuno (special coconut). Macapuno is fleshier than regular coconut and has a jelly-like texture. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. 3. Gradually beat in mochiko flour. It’s frequently sold as strips or “strings” packed with sugar syrup in bottles and jars. Variations include adding cheddar cheese, nuts such as macadamia or cashews, chopped fresh apples or other fruits such as mandarin oranges, bananas, etc. Read the ISO Macapuno coconut strings in heavy syrup discussion from the Chowhound Restaurants, Boston food community. I thought there existed real macapuno nut trees because of the quantity of these nuts my aunt could get to make her own macapuno strings. Growing up, I remember my aunt would make sweet macapuno strings from fresh macapuno nuts esp. *Usually paired with Halaya It's great for potlucks and can be easily frozen. More 2. The macapuno meat is as thick as the niyog but softer, making it easy to grate. Farmers have a way of knocking on the nut to determine if they have macapuno or niyog. Macapuno is a young coconut. Add the table cream, sweetened condensed milk, and half of the macapuno strings to the fruit mixture. Set aside to cool. Scrape out all the macapuno meat using a coconut scraper. 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. macapuno chewy, soft coconut meat. 1 bottle (12 oz) macapuno strings (use only 1/2 bottle, the other 1/2 for topping) FOR TOPPING: 1/2 can condensed milk; 1/2 can or 3/4 cup evaporated milk or 1/2 can coconut milk ; 1 egg yolk; 1/2 bottle macapuno strings The cake in the photo is topped with macapuno strings! Pour batter into lined cookie sheet. Put in the fridge for 1-2hrs before serving. The Macapuno Strings and Sweet Coconut Gel can be found in Asian markets and are usually in a glass jar. Put all ingredients in a pot and bring to a boil for 30 minutes on low heat. Do the same with both jars of macapuno strings. 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