How to Make Nata de Coco from Coconut Milk

Nata de Coco is a popular chewy, translucent jelly-like dessert made from fermented coconut water. However, did you know that you can also make Nata de Coco using coconut milk instead of coconut water? This method follows a similar process but yields a richer texture and taste due to the natural creaminess of coconut milk.

This article will provide an in-depth, step-by-step guide on how to make Nata de Coco using coconut milk, including how to prepare the nata starter, the fermentation process, and proper storage techniques. Whether you’re an entrepreneur looking to start a business or just a coconut lover eager to try a homemade version, this guide has you covered.

What is Nata de Coco?

Nata de Coco is a gelatinous dessert that originated in the Philippines. It is made by fermenting coconut water or milk with the help of Acetobacter xylinum bacteria. The result is a soft, chewy, and translucent jelly that is commonly used in fruit salads, desserts, and even beverages.

Benefits of Nata de Coco

✔ Low in Calories – A great alternative to high-calorie sweets.
✔ Rich in Dietary Fiber – Helps in digestion and gut health.
✔ No Fat & Cholesterol – A healthy snack for weight-conscious individuals.
✔ Gluten-Free & Vegan-Friendly – Suitable for those with dietary restrictions.

Why Use Coconut Milk Instead of Coconut Water?

Traditional Nata de Coco is made using coconut water, but using coconut milk offers a creamier and richer variation. Here’s why it’s worth trying:

✔ Thicker Texture – Coconut milk contains natural fats, making the nata slightly denser.
✔ Enhanced Flavor – Adds a mild sweetness and creaminess to the nata.
✔ More Nutrients – Coconut milk is rich in medium-chain fatty acids (MCFAs), lauric acid, and essential vitamins.

Now, let’s dive into how you can make Nata de Coco using coconut milk at home!

Ingredients Needed

Before starting, gather the following ingredients:

🔹 Coconut Milk – 1 liter (freshly extracted or canned)
🔹 Sugar – 200 grams (to feed the bacteria)
🔹 Acetic Acid (5% solution) – 150 mL (vinegar can be an alternative)
🔹 Urea or Ammonium Sulfate – 5 grams (optional, as a nitrogen source to enhance bacterial growth)
🔹 Nata Starter (Acetobacter xylinum bacteria) – Available from the Bureau of Plant Industry, ITDI, or nata de coco producers
🔹 Clean Water – 1 liter
🔹 Gelatin or Agar Powder (optional, for extra firmness)

Step-by-Step Guide to Making Nata de Coco Using Coconut Milk

Step 1: Preparing the Nata Starter (‘Mother Liquor’)

1️⃣ If you don’t have a nata starter, obtain it from a previous culture or purchase from the Bureau of Plant Industry (BPI) or ITDI.
2️⃣ Keep the starter active by reviving it every 4 days to prevent contamination.
3️⃣ To prepare a fresh starter, mix 6 liters of coconut milk with sugar and acetic acid, then incubate at 28-32°C for 4 days.
4️⃣ After incubation, a film layer should form on top – this is your nata starter and can now be used for mass production.

Step 2: Preparing the Nata Mixture

1️⃣ In a clean pot, mix 1 liter of coconut milk with 1 liter of water.
2️⃣ Add sugar and stir until fully dissolved.
3️⃣ Slowly add the acetic acid (or vinegar) while stirring continuously.
4️⃣ Sprinkle urea or ammonium sulfate (optional) to enhance bacterial growth.
5️⃣ Transfer the mixture into wide, shallow plastic or glass trays for even fermentation.

Step 3: Fermentation Process

1️⃣ Gently pour nata starter (mother liquor) into the prepared mixture.
2️⃣ Cover the trays with clean cheesecloth to prevent contamination while allowing air circulation.
3️⃣ Store the trays in a clean, dark, and well-ventilated area at 28-32°C for 7-14 days.
4️⃣ A thick gelatinous film (nata de coco layer) will start forming on top.

Step 4: Harvesting the Nata de Coco

1️⃣ After 7-14 days, the nata should have grown at least 1-2 cm thick.
2️⃣ Carefully lift the nata sheet from the container.
3️⃣ Rinse thoroughly with clean water to remove excess acidity.
4️⃣ Cut into small cubes (preferred size for consumption).

How to Sweeten & Store Nata de Coco

After fermentation, Nata de Coco has a slightly sour taste due to the acetic acid. To make it sweet and ready to eat, follow these steps:

Sweetening Process

1️⃣ Boil the nata cubes in water for 5-10 minutes to soften and remove acidity.
2️⃣ Drain and rinse under cold water.
3️⃣ Prepare a sugar syrup by boiling 2 cups of sugar with 1 liter of water.
4️⃣ Add nata cubes to the syrup and let it simmer for 15-20 minutes.

Storage Guidelines

✔ For plastic packaging: Store in the refrigerator for up to 1 month or freeze for longer shelf life.
✔ For bottled or canned nata: Can last 6 months to 2 years if properly sealed.

How to Start a Nata de Coco Business

Given its high demand in food and beverage industries, making Nata de Coco can be a profitable home-based business. Here are some key steps:

✅ Market Research: Identify potential buyers (local markets, food companies, restaurants).
✅ Proper Equipment: Invest in large fermentation trays and storage containers.
✅ Licensing & Permits: Register your business with DTI, FDA, and BFAD for food safety compliance.
✅ Branding & Packaging: Use attractive labels and vacuum-sealed packaging for freshness.

Common Problems & Solutions

Final Thoughts

Making Nata de Coco with coconut milk is a fun and rewarding process, whether for personal consumption or business purposes. This alternative method results in a richer, creamier nata with the same health benefits as the traditional version.

By following the right fermentation techniques, proper storage methods, and food safety measures, you can create high-quality Nata de Coco that can be enjoyed or even sold in the market.

🔹Want to try making your own Nata de Coco? Follow this guide and share your experience in the comments below!