Nata de coco originated in Philippines and is the most commonly sweetened as a candy or dessert.
It is a chewy, translucent, jelly-like foodstuff which gels through the production of microbial cellulose by Acetobacter xylinum.
It is produced by the fermentation of coconut water .
It can accompany many things including pickles, drinks, ice cream, puddings and fruit mixes.
Contents
1 Etymology
2 Nutrition
3 Production
Etymology
Nata de coco comes from Spanish, meaning "cream of coconut", with the term "cream" referring to the fat from coconut milk.
Nutrition
Cubes of nata de coco are widely used in Filipino cuisine for cold desserts.
Nata de coco is highly regarded for its high dietary fibre, and its low fat and zero cholesterol content.
Mass-produced bubble tea drinks have nata de coco strips as a healthier alternative to tapioca.
Nata de coco is one of several traditional ingredients in halo-halo.
Production
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
