31-1, Jalan SP 5/4, BSP Village,
Bandar Saujana Putra,
42610 Jenjarom,
Selangor, Malaysia.
+6012-941 2768

Macapuno Coconut

Previous 5 / 6 Next

Macapuno Coconut Coconut Macapuno Coconut Coconut Macapuno Coconut Coconut Macapuno Coconut Coconut

Macapuno Coconut - Dwarf Mutant Tree (Origin From Philippine)

  • Soft Juicy & Sweet Flesh
  • Suitable to Use In Dessert/Passteries
  • Thick Gelatinous Meat with Little Water

16 Feet
30-40 Leaves in A Healthy Crown
10 to 11 Months



Macapuno, kopyor or coconut sport is a naturally occurring coconut cultivar which has an abnormal development of the endosperm. The result of this abnormal development is a soft translucent jelly-like flesh that fills almost the entire central cavity of coconut seeds, with little to no coconut water. Macapuno was first described scientifically from wild specimens in 1931 by Edwin Copeland. They were first cultivated commercially in the Philippines after the development of the ''embryo rescue'' in vitro culture technology in the 1960s by Emerita V. De Guzman. It has become an important crop in coconut-producing countries and is now widely used in the cuisines of Southeast Asia, South Asia, and the Pacific Islands.

It is impossible to distinguish macapuno seeds from normal seeds from the external appearance of the fruits. The only way to ascertain if a seed has the macapuno phenotype is to open it.

Normal coconut flesh mostly consists of galactomannan as a source of energy. In the development process, this substrate is degraded into two sub-components, galactose and mannose. In macapuno, the enzyme for degrading this substrate, a-D-galactosidase, is not active. Hence, the endosperm fails to nourish the embryo, resulting in a collapsed embryo. Besides this enzyme, a couple of other enzymes are also suspected of being involved in the development of this trait: sucrose synthase and stearoyl acyl carrier protein desaturase.

An opened macapuno (kopyor) seed from Indonesia
Macapuno coconuts have a higher sucrose proportion (92% of total sugar) and contain more total amino acids compared with young mature coconuts. The lipid content in the flesh is also lower compared to young mature coconut flesh. In addition to the higher content of citric and malic acids, all these properties may contribute to the taste of macapuno flesh.

Macapuno are classified into three types (I, II, and III), depending on how much the soft endosperm fills the seeds.

Culinary uses
In Filipino cuisine, macapuno is widely used and is popular for its sweet coconut flavor. It can be eaten on its own or used as an ingredient in traditional desserts like halo-halo and pastillas or cooked in syrup as a minatamis (fruit preserve). It is also used widely in processed food products, including ice creams, pastries, cakes, candies, and beverages. A traditional combination in Filipino cuisine that is also a common flavoring in various desserts is macapuno and ube halaya (mashed purple yam), a pairing known as ''ube macapuno''.

In Indonesian cuisine, macapuno coconut (kelapa kopyor) is considered a delicacy. Es kelapa kopyor is a dessert drink which is usually made using this coconut.

In Vietnam, macapuno is grown in Tra Vinh and Ben Tre provinces and is an expensive delicacy. Its flesh is mixed with milk and crushed ice to make a smoothie and served with crushed toasted peanuts.
Please leave your enquiry here, we will reply as soon as possible.
Company Name  
Product Interested  
Contact No.*  
*only support gif, jpeg, jpg, png, pdf

Switch to Mobile Version