Nata de coco is a chewy, translucent, jelly-like food product produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Acetobacter xylinum.
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.
Nata de coco is highly regarded for its high dietary fibre, and its low fat and zero cholesterol content.
Strips of nata de coco are used in mass-produced bubble tea drinks as a healthier alternative to tapioca.
The primarily coconut water dessert is produced through a series of steps from:
- 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 the acetic acid out of the nata de coco
- Cutting to packaging