COCONUT

Nata De Coco

It is a chewy, translucent, jelly-like food product produced by the bacterial (Acetobacter aceti, sub species-xylinium) fermentation of water. Nata de coco is most commonly sweetened as a candy or dessert. The product originates from the Philippines. It is a Spanish word meaning cream of coconut. This is very popular in Japan. Apart from Philippines, it is produced in Thailand and Sri Lanka. In Sri Lanka it is called coconut cherry tubes. Coconut board has developed a technology for the production of nata de coco.

Nata-de-coco is a gelatinous product formed by the action of bacteria in sugar enriched coconut water (10% sugar) mixed with 1 per cent glacial acetic acid and 15 per cent culture solution. The mixture is kept aside undisturbed in a wide mouthed glass or plastic jars and covered with a thin cloth to protect from dust. After 12-15 days the jelly formed is harvested and cut into pieces, washed and put in sugar syrup. The product is consumed as a dessert or mixed with fruit salads etc. The culture used is unpasteurised vinegar. This could be produced as an allied product in coconut processing units. Nata-decoco also could be processed from coconut skim milk

Nata de Coco's Nutrition fact:

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Last updated: 29-04-2008