How to Make Nata de Coco from Coconut Water

Time needed: 15 days

Procedure in Nata de Coco Making

1. Boil the Coconut Water

   They filter the collected coconut water through a cheesecloth. They mix one hundred (100 gms) refined sugar and 5 grams monobasic ammonium phosphate for every liter of coconut water in a container. They cover the container and allow the mixture to boil. Then they allow it to cool after boiling and add 6-9 ml of glacial acetic acid.

2. Add Nata Starter

   Add 110-150 ml of starter (available at ITDI) to the mixture. Transfer it to big-mouthed clean jars, leaving ample space atop the mixture, and cover with clean cheesecloth. Allow the culture to grow at room temperature for 15 days or more. Note: Do not move jars during growth period.

3. Let the Coconut Water Ferment

   Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations.

4. Cut and Rinse

   After 15 days, the Nata de Coco should be ready. Remove the jelly-like layer and cut it into small cubes. Rinse the cubes under cold water.

5. Soak in Syrup

   Dessert Making. Cut the “nata” into cubes and subject it to a series of boilings with fresh water until it totally remove the acidity. Add one kilo of refined sugar for every kilo of nata and mix it. Bring it to a boil until the “nata” cubes become transparent.