Kopyor Coconut , Delicious Mutant Coconut !

Mutant Coconut? Wait.... don't be scared first with the title.

Kopyor according to Wikipedia, is a result of a spontaneous mutation that only happen once in a while in a coconut development. Why this can happen, I have no idea. When I asked people how do they know that this coconut is normal and that coconut is abnormal genetically such as Kopyor, they said you can tell right away whether this coconut is normal or Kopyor by shaking the coconut. And by the sounds of the coconut, they know it right away. The word "Kopyor" actually is not from Bahasa Indonesia, it's a Javanese words that means " the parts are mixed up " or " broken ". As you know that when you open a normal coconut, the meat will be attached to the side of the coconut shell completely. The meat are one solid chunk that lined the inside of the shell right? Well, in the case of Kopyor coconut, the meat texture are not solid, it is a bit spongy and grainy yet very soft, it fall aparts into smaller spongy parts. It can not hold the shape as well as the normal coconut flesh. Kopyor doesn't have as many coconut juice as the normal coconut. The taste is sweeter too. Because this is a mutate coconut that can not be recreate by human intervention , at least not yet, the price is 4 to 5 times the regular coconut. This type of coconut is only reserve for dessert. It can be made into a drink, pudding, cake, or other form of dessert. But definitely too expensive and it doesn't have the right consistency for making coconut milk or cream. So in other word, this mutant coconut is the cream of the coconut crop in Indonesia dessert vocabulary.

Because of the price, some people try to make imitation Kopyor by using agar agar ( jelly ). I found a recipe to make imitation kopyor from this website. Honestly... I have never taste an imitation kopyor because they are not that rare actually, or maybe this is just happen to me because I have never bought a Kopyor Coconut, I always gets it from our supplier who most likely buy them from the villages where they grew coconut trees in their own yards, or maybe they own coconut farm somewhere in their village. Each time I received Kopyor coconut as a gift from our supplier, they always bring them in a big sack that can hold up to 6 or more Kopyor. Usually after that my mom will give some away to her friends or family. We can not finish eating them ourselves.

My cook is not a very imaginative person so don't expect her to make an elaborate dessert with Kopyor. She usually just open it up ( 1 ), drain the coconut water into the container ( 2 ) , then scoop out the flesh, put them in a container also ( 3 ), add a little bit of water for more liquid, then pour rose flavour syrup ( 4 ) , this is the most traditional way, off course you can try other type of syrups . If I want to drink it right away then she will add few ice cubes in it, but if not she will just mix it and then store it in the fridge.

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The Indonesian definition from Wikipedia of Kopyor Coconut is this :

Kopyor adalah kelainan genetik pada buah kelapa. Ciri kelainan ini adalah "daging buah" yang empuk atau terlepas dari tempurungnya, jumlah air kelapa sedikit, dan aroma yang khas yang berbeda dari daging kelapa biasa. Sifat ini merupakan hasil mutasi spontan di bagian mayang yang bersifat setempat (biasa dikenal dalam botani sebagai chimera). Perubahan sifat ini dapat terjadi pada saat setelah pembuahan atau bahkan sebelumnya. Buah kelapa kopyor dapat dikenali dengan dengan menggoyang-goyangkan buah ke kiri dan ke kanan, dan akan terdengar bunyi seolah buah kelapa tersebut bukan terisi air tetapi terisi pasir.

Buah kopyor sangat disukai karena rasanya yang menyegarkan bila disajikan sebagai minuman. Kegunaan lainnya ada sebagai bahan kue, baik kue kering maupun kue basah. Nilai ekonomisnya juga sangat tinggi. Jika dibandingkan dengan kelapa biasa, harga kelapa kopyor dapat mencapai empat sampai lima kalinya. Dengan teknik kultur jaringan orang dapat membuat kelapa yang mampu menghasilkan 70-90% buah kelapa kopyor.

Below are some recipes using Kopyor that I found ....

Bongko Kopyor

Available in Indonesia

INGREDIENTS

- Rice Flour 90 Grams - Maize Flour 10 Grams - Sugar 50 Grams - Coconut Milk 500 Cc/From 1/2 Piece Of Coconut - The Essence Of Coconut Milk 150 Cc/From 1/2 Piece Of Coconut - Young Coconut 1/2 Piece

PROCEDURES

• Cook rice flour, maize flour, sugar and salt
• Take one spoonful, put some young coconut and the essence of boiled coconut milk in it then steam them until they are done.

NOTE: You can either use normal coconut or Kopyor for this recipe.