In the past… like a few decades ago in the 1950s, these macapuno coconuts were considered useless and were thrown away because they could not be converted into copra… Today, macapuno is a very popular flavor… almost as popular as ube… Macapuno preserves (often strings or shreds bottled in heavy sugar syrup) are used as in an ingredient in haluhalo… Macapuno flavors candies, tarts, and ice cream!
How to make macapuno at home? You boil the coconut shreds with sugar! Here’s a rough estimate for a recipe… For every kilogram of grated macapuno, add three quarters of a cup of white sugar and 250 milliliters of water. Cook until the strings turn translucent. They will go from solid white to almost transparent.