Glutinous coconuts? The Makapuno Coconut guide.

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Recently, in China, many bloggers and video creators have been posting videos of “glutinous coconuts”, which are called glutinous coconuts because they have no coconut water, look like jelly inside and taste similar to glutinous rice. This is why this article is about this type of coconut.

What is the Makapuno Coconut?

The makapuno coconut is a new product that has been gaining popularity in the market. It is a coconut with a flat, round shape that is made of real coconut meat and has no water inside. The makapuno coconut was launched by the company Makapuno in 2017 and it has seen an increase in demand ever since. The company claims that it can be used for everything from cooking to drinking to making your own coconut milk. .The first use for the makapuno coconut is cooking. It can be used in any way that a regular coconut might, such as grating it, making it into flour, or chopping it to make coconut flakes. The product can also be used as a meat substitute in food, and some people use the makapuno coconut to make their own coconut milk. In other places, the makapuno coconut is seen being used as decoration or as a part of crafts.


Makapuno Coconut:

– A new product that has been gaining popularity in the market;

– Made of real coconut meat;

– Has no water inside;

– Can be used for cooking, drinking, & making your own coconut milk

Makapuno Coconut Benefits and Health Benefits

Makapuno is a type of coconut that is widely available in the Philippines. It has many health benefits and is healthy food. Makapuno has been used traditionally as an ingredient for cooking, but it can also be consumed raw as well. Makapuno also has other uses such as being used to make soap, shampoo, toothpaste, and even cosmetics. Makapuno can be found in different forms such as fresh or dried makapunos for cooking purposes or makapunos that are soaked in water for drinking purposes.

Makapuno provides many health benefits like providing nutrients to the body, relieving stress and anxiety

– Antioxidant properties

– Anti-inflammatory properties

– Anti-viral properties

– Antimicrobial properties

It also helps with weight loss, boosts immunity, and helps in lowering blood pressure.

How to eat Makapunos

Just open and serve, or refrigerate for a while and it will feel slightly different, depending on your preference. Besides, Makapunos have been used in the Philippines for centuries and they’ve always been a staple of daily meals for many families.

Canned makapunos are prepared by first boiling fresh coconut milk in the water to evaporate the water, then adding sugar and spices such as cinnamon, nutmeg, cloves, vanilla extract or lemon juice. The mixture is poured into sterilized jars that can be stored for years before being opened and eaten.


The Makapano Story – How it all Began & Why it’s Popular Nowadays (By wekipedia)

Macapuno occurs sporadically in the wild at very low rates of 0.15% throughout the native range of Pacific coconuts. It occurs in palms that bear both the macapuno and normal seeds. Macapuno was initially reported in the scientific literature in 1931 by Edwin Copeland, an American botanist working for the Department of Agriculture of the Insular Government of the Philippine Islands (then an American territory). The original specimens were described from Laguna, Philippines and Tangerang, Indonesia.

Macapuno remained rare and expensive, despite being valued as a traditional delicacy, because macapuno seeds are non-viable. While the embryos of macapuno seeds are normal, the surrounding abnormal endosperm can not support their germination, thus rendering macapuno seeds effectively sterile. Traditional propagation of macapuno involved taking the viable (normal) seeds from the same racemes as macapuno seeds and planting them. While macapuno yields could be increased by planting macapuno-bearing palms close together or in isolation, the chances of the phenotype reoccurring in the fruits of the progeny was very low, at only 2 to 21%.

Mass propagation of macapuno seedlings only became possible through the development of “embryo rescue” in vitro culture technology by the Filipina plant physiologist Emerita V. De Guzman of the University of the Philippines in the 1960s.By extracting (“rescuing”) the embryo inside macapuno seeds and culturing them in vitro, she was able to increase macapuno yields per palm to 75 to 100%. This technology was later improved in the 1990s by the Albay Research Center of the Philippine Coconut Authority (PCA-ARC) headed by the Filipina biotechnologist Erlinda P. Rillo.

Four other improved protocols for coconut embryo culture technology were further developed by the PCA-ARC, University of the Philippines Los Baños (UPLB), the Central Plantation Crops Research Institute (CPCRI) of India, and the Institut de recherche pour le développement (IRD) of France. These were tested by fourteen laboratories in eleven countries (China, India, Indonesia, the Philippines, Papua New Guinea, Sri Lanka, Vietnam, Brazil, France, Mexico, and Tanzania) in the 1997 global Coconut Embryo Culture Project. These protocols were later combined into the improved embryo culture protocol by Areza-Ubaldo, et al. (2003) of the PCA and is now the primary method of mass-producing macapuno seedlings in coconut-producing countries.

In summary, we have a good understanding of Makapano, what else do you not know about coconuts, please communicate with me

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