24/05/2026
We have it!🥥🌴🍧🍦🍬🎂
Macapuno — a genetic mutation of the natural coconut tree. It was first described by Dr. Edwin Copeland and was further developed in vitro by Dr. Emerita de Guzman. This coconut variety is known for its soft, jelly-like flesh and rich flavor. Unlike ordinary coconuts, macapuno develops with very little water and thick meat, making it a sought-after delicacy in Filipino cuisine. It is commonly used in desserts such as candies, ice cream, pastries, and jams. Macapuno continues to be a symbol of Filipino creativity and culinary heritage. 🌴🥥✨