What is a Thairu thengai or curd coconut?
Some palms have an abnormal type of endosperm that almost fills the total shell cavity. Instead of hard, crispy endosperm and water, there is an outer portion which is a white and soft substance and a viscous, somewhat transparent liquid Such nuts are called Makapuno in the Philippines (‘filled coconut’), Kelapa Kopjor in Indonesia, or Thairu Thengai (‘curd coconut’) in India and Dikiri-pol in Sri Lanka. Makapuno is the most frequently used name. The Makapuno endosperm has a peculiar taste. It is considered a delicacy in all countries where it occurs. Various sweets and ice-cream are prepared from it, but it is also consumed fresh, or mixed with some syrup as a drink. Such nuts fetch higher prices than ordinary nuts. The palms cannot be recognized from other palms by eye. Not all nuts of a Makapuno palm are of the Makapuno type, usually only one or two in each bunch. These nuts can be recognized by shaking them, as they do not make the splashing sound that normal nuts do.
