EntrePinoys Atbp.

Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes. Nata de coco is highly regarded for its high dietary fiber, and its zero fat and cholesterol content. No preservatives or other chemicals are added to Nata de coco.

NATA DE COCO FROM COCONUT WATER

Materials:

• Coconut water
• Acetic acid
• Refined sugar
• Nata starter
• Ammonium phosphate

Equipments:

• Weighing scale
• Strainers
• Wide-mouthed glass jars or basins
• Kettles

Procedure:

1. The collected coconut water is filtered through a cheesecloth. One hundred (100 gms.) refined sugar and 5 grams monobasic ammonium phosphate is mixed for every liter of coconut water in a container. The container is covered and the mixture allowed to boil. It is then allowed to cool after boiling and 6.9 ml. of glacial acetic acid is added.
2. 110-150 ml. of starter (available at ITDI) is added to the mixture. It is subsequently transferred to big mouthed clean jars leaving ample space atop mixture and covered with clean cheese cloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move jars during growth period.
3. 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. Dessert Making. The “nata” is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the “nata” cubes become transparent.

NATA DE COCO FROM COCONUT MILK

Materials:

• 1 kilo Grated coconut
• 600 gms. Refined sugar
• 1/2 liter Coconut water 12 liters Ordinary water
• 2 liters Nata starter (available at ITDI)
• 325 c Glacial acetic acid (available in drugstores)

Procedure:

1. Extract the cream from the coconut, strain through a cheesecloth.
2. Mix all ingredients.
3. Transfer to big mouthed clean jars and allow around 2-3 inches in height of the liquid.
4. Cover with a clean cheesecloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move the jars during growth period.
5. 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.
6. Dessert Making: The “nata” is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the “nata” cubes become transparent.

NATA DE KALABASA

Materials:

• Kalabasa peels and core Sugar
• Ammonium sulfate
• Glacial acetic acid
• Nata starter (available at ITDI)

Procedure:

1. Wash the peels and core of kalabasa, add 3 parts water for every part of peel/core. Boil for 3 minutes.
2. Strain then for every 4 cups of strained liquid from boiled peels/core, and 2/3 cup sugar and 1-1/4 tsp. ammonium sulfate.
3. Heat for 15 minutes, then cool. Add 1-1/4 tsp. acetic acid to adjust the acidity favorable to the growth of the nata organism then add 2/3 cup of nata starter (available at ITDI) for every 4 cups of kalabasa mixture.
4. Set aside for 10-15 days, then harvest the nata product.
5. Cook one kilo of nata in one of kilo sugar to come up with delightful dessert.

source: elgu2.ncc.gov.ph

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