Nata de coco

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Nata de coco
Nata de coco.JPG
Nata de coco are the translucent cubes in this fruit salad.
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 food produced by the fermentation of coconut water,[1] 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.


Commercial Nata de coco is made by small farms in Thailand, Malaysia, the Philippines, and Indonesia, especially in the Special Region of Yogyakarta. In Thailand it is commonly sold in jars.

The primarily coconut water dessert is produced through the following steps:

  1. Extraction of the coconut water
  2. Fermentation of the coconut water with bacterial cultures
  3. Separation and cutting of the produced fat of nata de coco
  4. Cleaning and washing off the acetic acid
  5. 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:

  1. Fruit Salad
  2. Coconut Cake
  3. Ice Cream
  4. Soft Drink
  5. Yogurt


  1. ^ Sanchez, P.C. (2008). Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 378. ISBN 978-971-542-554-4. 

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