Open Access Articles- Top Results for Kopyor coconut

Kopyor coconut

Kopyor or macapuno coconut. As seen in the picture, the coconut has thicker crumbled abnormal white flesh.

Kopyor (pronounced as kop-yor) coconut in Indonesian or macapuno in Philippines is a coconut sport or naturally occurring coconut mutant which has an abnormal development of the endosperm. The result of this abnormal development is a soft jelly-like coconut flesh.[1]

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

Kopyor coconut 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 kopyor flesh.[2]

Culinary uses

File:Es kelapa kopyor.JPG
Es kelapa kopyor is an Indonesian dessert drink. Together with es cendol and es teler, these drinks are considered as one of Indonesian culinary heritage.

In Indonesia, kopyor coconut or kelapa kopyor is considered as a delicacy. Es kelapa kopyor is a dessert drink which is usually made using this coconut.


  1. ^ Sukendah; Volkaert; Sudarsono (December 2009). "Isolation and Analysis of DNA Fragment of Genes Related to Kopyor Trait in Coconut Plant". Indonesian Journal of Biotechnology 14 (2): 1169–1178. 
  2. ^ Santoso, Umar; Kubo, Kazuhiro; Ota, Toru; Tadokoro, Tadahiro; Maekawa, Akio (October 1996). "Nutrient composition of kopyor coconuts (Cocos nucifera L.)". Food Chemistry 57 (2): 299–304. doi:10.1016/0308-8146(95)00237-5.