Nata de coco
|Type||Confectionery or dessert|
|Place of origin||Philippines|
|Main ingredients||Coconut water|
|Cookbook: Nata de coco Media: 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 a variety of foods, including pickles, drinks, ice cream, puddings, and fruit mixes.
Nata de coco was first created in 1973 in the Philippines by attempting to preserve coconut water as a jelly-like substance. It was named after the word “Cream of Coconut” in Spanish. Until in the 19th century, the demand of coconut increased. Products from coconut become a major export product of the Philippines, including Nata de coco.
Nata de coco is mainly made out of water, so it has slight amount of nutrition. One cup of Nata de coco (118 grams) contains 109 calories, 1 gram of protein, and 7 grams of carbohydrates. Most of the time, it has been considered to be a healthy food because it has a lot of fiber to help in digestion and it gives less energy compared to other desserts in the same amount.
The primarily coconut water dessert is produced through the following steps:
- Extraction of the coconut water
- Fermentation of the coconut water with bacterial cultures
- Separation and cutting of the produced fat of nata de coco
- Cleaning and washing off the acetic acid
- Cutting and packaging
Nata de coco can be consumed on its own, but it can be used as an ingredient as well. Nata de coco can be found in following foods:
- Fruit Salad
- Coconut Cake
- Ice Cream
- Soft Drink
- Sanchez, P.C. (2008). Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 378. ISBN 978-971-542-554-4.