Nata de coco
|Nata de coco|
|Type||Confectionery or dessert|
|Place of origin||Philippines|
|Main ingredients||Coconut water|
|Cookbook:Nata de coco Nata de coco|
Nata de coco is a chewy, translucent, jelly-like foodstuff produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Acetobacter xylinum. Originating in the Philippines, Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, puddings and fruit mixes.
Nata de coco or simply nata comes from Spanish, meaning "cream of coconut", with the term "cream" referring to the fat from coconut milk. The Spanish name is a result of that country's colonisation of the Philippine islands from the 15th to the late 19th centuries.
Nata de coco is highly regarded for its high dietary fibre, and its low fat and zero cholesterol content.
Cubes of nata de coco are widely used in Filipino cuisine for cold desserts, and is one of several traditional ingredients in halo-halo. Mass-produced bubble tea drinks have nata de coco strips as a healthier alternative to tapioca.
The primarily coconut water dessert is produced through a series of steps:
- Extraction of coconut water
- Fermentation of the coconut water with bacterial cultures
- Separating and cutting the produced mat of nata de coco
- Cleaning and washing off the acetic acid
- Cutting and packaging