Kopyor coconut

Kopyor coconut (also known as Macapuno coconut or gelatinous mutant coconut) is a naturally occurring coconut cultivar with a jelly-like endosperm. It is a popular ingredient in many traditional Filipino and Indonesian desserts.

Origin and Description

The Kopyor coconut is a spontaneous mutation of the regular coconut, Cocos nucifera. The mutation causes the normal coconut meat to be replaced with a soft, jelly-like substance. This substance is sweet and translucent, and it is often used in various culinary applications.

Cultivation

Kopyor coconuts are primarily cultivated in the Philippines and Indonesia, where they are highly valued for their unique texture and flavor. The cultivation process is similar to that of regular coconuts, but Kopyor coconuts require more careful handling due to their softer endosperm.

Culinary Uses

In the Philippines, Kopyor coconut is often used in desserts such as Halo-halo and Buko pie. In Indonesia, it is a common ingredient in Es kelapa muda, a popular dessert drink. The soft, jelly-like texture of the Kopyor coconut adds a unique element to these dishes.

Nutritional Value

Like regular coconuts, Kopyor coconuts are rich in fiber, Vitamin C, and several important minerals. However, they are also higher in sugar and calories than regular coconuts, making them a more indulgent choice.

See Also

• List of coconut dishes
• Coconut production in the Philippines
• Coconut production in Indonesia