Macapuno or mutant coconut
2 parts sugar and 1 part water
(for every 2 cups sugar use 1 cup water)
How to make macapuno preserve
- Cut open the coconut and discard the oily portion. Scrape the meat and blanch in boiling water for 2 minutes.
- Drain. Cook in enough syrup of two parts sugar and one part water.
- Cook the macapuno until it gets transparent. Pour while hot in 12-ounces preserving jars.
- Half-seal and sterilize jars for 25 minutes in boiling water. Seal completely.