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 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 16th to the late 19th centuries.
Nata de coco is highly regarded for its high dietary fiber and though it has cholesterol, it is considered healthy because it is the natural cholesterol needed by the body.
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 fat of nata de coco
- Cleaning and washing off the acetic acid
- Cutting and packaging
- Sanchez, P.C. (2008). Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 378. ISBN 978-971-542-554-4.