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, it 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.

History

The production of Nata de Coco started in the Philippines during the Spanish period. It was initially created as a cheaper alternative to traditional Spanish desserts which used gelatin derived from animal sources. The name "Nata de Coco" is of Spanish origin, meaning "cream of coconut", with "nata" meaning cream and "coco" meaning coconut.

Production

The production process of Nata de Coco involves two main steps. The first step is the fermentation of coconut water with Acetobacter xylinum, a bacteria which produces cellulose. This fermentation process takes about a week to ten days, during which the bacteria consume the sugar in the coconut water and produce a gelatinous, cream-colored mass of cellulose. This mass is then washed and cut into cubes. The second step is the sweetening process, where the cubes are soaked in sugar syrup for a period of time, which can vary depending on the desired sweetness.

Nutritional Value

Nata de Coco is low in fat and cholesterol, making it a healthy choice for those watching their diet. It is also high in dietary fiber, which aids in digestion and helps to prevent constipation. However, it is also high in sugar, especially if it has been sweetened, so it should be consumed in moderation.

Uses

Nata de Coco is most commonly used as a dessert or sweet treat in the Philippines. It can be eaten on its own, or used as an ingredient in drinks, desserts, and sweet snacks. It is also used in some savory dishes, where its mild flavor and unique texture can add an interesting element.

See Also

• Coconut
• Philippine cuisine
• Desserts
• Fermentation (food)