Tumbong ng niyog is also Coconut pearl or apple. It is a sweet and spongy mass (cotyledon) that dissolves and absorbs the endosperm.
I frequently go to my father’s small farm to search for young coconuts with shoot. I am only interested in tumbong, it is spongy and taste sweet. I prefer the small tumbong. As the coconut shoot grows, the cotyledon becomes bigger and absorbs the liquid endosperm. Bigger cotyledon taste less sweet and watery and is often rancid.
A variety of products can be made out of this tumbong. Processing can add revenue to copra manufacturers. I gonna experiment on some coconut apple recipes in the future.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.