MACAPUNO IN SYRUP 340 g - MAI MAI

Macapuno Coconut is one of the most fascinating Filipino delicacies, known as the "sticky coconut" or "waterless coconut". It is a rare, naturally mutated variety of coconut that, instead of liquid coconut water, has an extremely thick, soft, and gelatinous flesh filling the entire shell. In the jar from Mai Mai, the macapuno is gently immersed in sweet syrup, which enhances its unique, stringy texture and creamy, subtly sweet flavour. It is an exotic addition to desserts, ice cream, and baked goods, providing an authentic accent of Filipino cuisine.

Ingredients:

Young coconut, mutated coconut, sugar, water, acidity regulator (E330), preservative (E223).

Nutritional value per 100g:

Energy: 1167 kJ / 279 kcal
Fat: 5.9 g
of which saturates: 0.0 g
Carbohydrates: 57.4 g
of which sugars: 51.5 g
Protein: 0.0 g
Salt: 0.0 g

Macapuno is a culinary legend of the Philippines, a fruit of nature that delights with its rarity and extraordinary sensory profile. It is not an ordinary coconut flesh – Macapuno is essentially a naturally mutated form of the coconut, where the endosperm content changes, creating a soft, sticky, gelatinous mass. Instead of an empty space and water, the entire interior of the coconut is filled with this pearly, stringy matter. For this reason, it is often called the "sticky coconut" or "waterless coconut" in the Philippines.

Macapuno Coconut in Syrup from Mai Mai is an excellent way to taste this unique Filipino delicacy. Submerged in a sweet, light syrup, Macapuno retains its characteristic, unusual texture – it is simultaneously slightly chewy and creamy, providing a unique experience when eaten. Its flavour is sweet but subtler than that of a standard coconut, with a distinct, nutty accent.

In the Philippines, Macapuno is highly valued and primarily used in sweets. It is a key ingredient in Halo-Halo (a popular Filipino ice cream dessert), jams, ice creams, pastillas candies, and various cakes and desserts. You can use Macapuno in syrup straight from the jar as:

• Ice Cream Topping: An addition to vanilla, chocolate, or exotic ice creams, where its jelly-like structure wonderfully contrasts with the cold cream.
• Dessert Component: An element of Halo-Halo or other fruit and jelly compositions.
• Baking Ingredient: Ideal for coconut cakes, muffins, or Filipino sapin-sapin, giving them extraordinary moisture.
• Coffee Garnish: An unusual, sweet decorative element for Asian iced coffees and milk beverages.

It is worth noting that growing Macapuno is more difficult than regular coconut – only a small percentage of coconuts yield the desired, mutated effect, making this ingredient rare and more exclusive. By choosing Macapuno in syrup, you are reaching for a piece of authentic, sweet Filipino tradition that will introduce an exotic element of gelatinous, creamy pleasure to your kitchen. Discover this secret of Filipino desserts and bring the unique texture and taste of Macapuno to your menu.