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 xylinus. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many or garnish many food and drinks such as iced drinks, ice cream, puddings, fruit mixes, and the popular halo-halo.
An original product of the Philippines, the name nata de coco comes from Spanish “cream of coconut.” Cream in this sense means the fat from the coconut milk. Nata de coco is know for its high dietary fiber and is low in fat and cholesterol content. Strips of nata de coco are used in mass-produced bubble tea drinks as a healthier alternative to tapioca.
The production of nata de coco involves the extraction of coconut water, fermentation of the coconut water with bacterial cultures, and separating and cutting the produced mat of nata de coco. The strips are cut in bite-sized dice shapes and are cleaned of the acetic acid remnants. Commercial nata de coco is made by small farms in the Philippines. (Source: Wikipedia)
Mabuhay ang pagkaing Pinoy!