Nata de coco is a chewy, translucen

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, 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.
Contents [hide]
1 Etymology
2 Nutrition
3 Production
4 References
5 External links
Etymology[edit source | editbeta]

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[edit source | editbeta]

Nata de coco is highly regarded for its high dietary fibre, and its low fat and zero cholesterol content.
Cubes of nata de coco are more often than not used in Filipino cuisine for cold desserts, and is one of several traditional ingredients in halo-halo. Mass-produced bubble tea drinks have nata de coco strips as a healthier alternative to tapioca.[1]
Production[edit source | editbeta]

Commercial nata de coco is made by small farms in the 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 mat of nata de coco
Cleaning and washing off the acetic acid
Cutting and packaging
References[edit source | editbeta]

^ "Healthier Bubble Tea" Five by Fifty - Asian Consumer Intelligence 17 March 2009
External links[edit source | editbeta]

Case Study on Nata de coco Boom in the Philippines
Bacteria may allow recreation of bones