Nata de coco
|
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 foodstuff 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 many things including pickles, drinks, ice cream, puddings, and fruit mixes.
Etymology
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.
Nutrition
Nata de coco is highly regarded for its high dietary fiber and its low fat and zero cholesterol.
Production
Commercial nata de coco is made by small farms in Thailand, Malaysia, the Philippines, and Indonesia, especially in the Special Region of Yogyakarta. In the former, it is commonly sold in jars.
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
References
- ↑ Sanchez, P.C. (2008). Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 378. ISBN 978-971-542-554-4.