How to Make Nata de Coco from Coconut Water

Nata de Coco is a delicious, jelly-like dessert derived from coconut water fermentation. This translucent, chewy delicacy is widely popular in Asian cuisine, often used in desserts like halo-halo, fruit salads, and ice cream. Aside from its unique texture and mildly sweet taste, Nata de Coco is also valued for its high dietary fiber content, low calorie count, and cholesterol-free properties.

In this guide, we will explore everything you need to know about making Nata de Coco at home or for small-scale business production. This step-by-step process ensures you achieve high-quality results while following proper food safety protocols.

What is Nata de Coco?

Nata de Coco is a fermented coconut gel formed by the Acetobacter xylinum bacteria, which thrives in a sugar-enriched coconut water solution. Over 15 days, this bacteria forms a thick, jelly-like cellulose layer on the surface, which is later processed into chewy cubes, flavored, and used in various desserts.

Why is Nata de Coco Popular?

✔ Health Benefits – Rich in dietary fiber, low in calories, and good for digestion
✔ Versatile Uses – Can be used in fruit salads, drinks, ice cream, or even as a topping
✔ Business Potential – High demand in local and international markets

Ingredients You Need

To make high-quality Nata de Coco, you need precise measurements of the following ingredients:

💡 Tip: Use fresh coconut water without preservatives for the best results.

Equipment Needed

Ensure you have the following tools to maintain proper hygiene and efficiency during the process:

✔ Weighing Scale – For accurate ingredient measurements
✔ Wide-Mouthed Glass Jars or Basins – For fermentation
✔ Strainers – To filter coconut water
✔ Kettles – For boiling and sterilization

Step-by-Step Guide: How to Make Nata de Coco

📅 Time Needed: 15 Days

Follow this detailed process to ensure a successful Nata de Coco production:

Step 1: Prepare and Boil the Coconut Water

1️⃣ Filter the fresh coconut water using a cheesecloth to remove any impurities.
2️⃣ Pour 1 liter of filtered coconut water into a kettle or pot.
3️⃣ Add 100 grams of refined sugar and 5 grams of monobasic ammonium phosphate to the coconut water.
4️⃣ Stir the mixture thoroughly, cover the container, and bring it to a boil.
5️⃣ Once boiled, remove from heat and allow it to cool.
6️⃣ Add 6-9 ml of glacial acetic acid to adjust the acidity level.

Step 2: Add Nata Starter and Begin Fermentation

1️⃣ Pour the cooled mixture into wide-mouthed jars or basins (avoid metal containers).
2️⃣ Add 110-150 ml of Nata starter (Acetobacter xylinum).
3️⃣ Cover the jars with a clean cheesecloth to protect them from contaminants.
4️⃣ Store at room temperature (25-30°C) for 15 days in a clean, undisturbed place.

💡 Important Tips:
✔ Do NOT move the containers during fermentation – disturbance affects bacteria growth.
✔ Keep the environment hygienic to prevent contamination.

Step 3: Harvesting the Nata de Coco

⏳ After 15 days, a thick, jelly-like layer should have formed on top of the liquid.
1️⃣ Carefully remove the Nata de Coco layer.
2️⃣ Rinse it thoroughly under cold running water to remove any residual acid.
3️⃣ Slice into small cubes for easier processing.

Step 4: Processing and Sweetening

To enhance its flavor and remove acidity, follow these steps:

1️⃣ Boil the nata cubes in fresh water 2-3 times until the acidity is gone.
2️⃣ Prepare a sugar syrup by mixing 1 kilogram of sugar per 1 kilogram of Nata de Coco.
3️⃣ Simmer the cubes in the syrup until they become transparent.
4️⃣ Let them cool, and your sweetened Nata de Coco is ready!

Uses of Nata de Coco

Once processed, Nata de Coco can be enjoyed in various ways:

✔ As a standalone dessert – Enjoy it chilled with syrup
✔ Halo-Halo ingredient – A must-have in the famous Filipino dessert
✔ Fruit Salads and Cocktails – Adds a chewy texture
✔ Milk Teas & Yogurt Drinks – Used as a substitute for tapioca pearls

Business Potential of Nata de Coco

With the rising demand for healthy, fiber-rich foods, Nata de Coco presents great business opportunities for small entrepreneurs.

Why Start a Nata de Coco Business?

✔ High Market Demand – Popular in the Philippines and exported globally
✔ Low Capital Investment – Requires minimal equipment
✔ Multiple Revenue Streams – Can be sold raw, sweetened, or as a packaged product

💡 Pro Tip:
Start by selling to local markets, milk tea shops, and dessert businesses. If demand grows, consider exporting!

Common Mistakes & Troubleshooting

🚨 Why is my Nata de Coco thin and weak?
✔ The starter may not be fresh – always use an active culture.
✔ Fermentation area may be too hot or too cold – maintain 25-30°C temperature.
✔ Mixture might be contaminated – always use clean, sterilized equipment.

🚨 Why does my Nata de Coco have a strong vinegar smell?
✔ This is normal during fermentation but should disappear after proper boiling and rinsing.

Final Thoughts

Nata de Coco is not only a delicious treat but also a profitable business idea with growing demand in both local and international markets. By following proper fermentation techniques, maintaining hygiene, and using high-quality ingredients, you can create high-grade Nata de Coco for personal consumption or commercial sale.

If you’re looking for a healthy, fiber-rich, and cholesterol-free dessert, try making your own Nata de Coco today!

Are you interested in starting a Nata de Coco business? Let us know in the comments!