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:
- 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.
- 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.
- 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.
- 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:
- Extract the cream from the coconut, strain through a cheesecloth.
- Mix all ingredients.
- Transfer to big mouthed clean jars and allow around 2-3 inches in height of the liquid.
- 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.
- 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.
- 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:
- Wash the peels and core of kalabasa, add 3 parts water for every part of peel/core. Boil for 3 minutes.
- 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.
- 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.
- Set aside for 10-15 days, then harvest the nata product.
- Cook one kilo of nata in one of kilo sugar to come up with delightful dessert.
For more information, contact:
Industrial Technology Development Institute (ITDI)
DOST Compound, Gen. Santos Ave., Bicutan, Taguig City
Tel Nos.: (632) 8372071 to 82 locs 2182, 2218, 2180
Telefax Nos.: (632) 8373167, 8376150, 8376156
Web: www.itdibiz.com
source: elgu2.ncc.gov.ph
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Hi, Leo!
Thank you very much naka-start na rin ang kapatid ko sa nata de coco business nya! Ang problema lang ay ang glacial acetic acid. Nakabili ako dito sa San Pedro, Laguna in one of the Mercury Drugs branches pero sa Quezon hindi alam ng brother ko kung saan makakabili. He is in Plaridel, Quezon and had inquired in Gumaca, which our neighboring town, pero wala rin daw. It is not practical naman kung dito pa sa San Pedro manggagaling yong acetic acid. Please help naman my brother sa kanyang munting business.
Sir leo,
gusto ko po sanang mg manufactur ng nata de coco na ire-repack ko sa sachet na pwede kong i distribute sa mga whole salers magandang buissnes po ba yun? at kikita po ba ako dun ? ,may alam po ako sa markeeting and distribution at yun ang naisip kong negosyo. thanks and more power
sa cagayan mayroong bang nagbibinta ng nata starter. im cagayan de oro city
@charlie, ITDI is Industrial Technology Development Institute under Dept. of Science & Technology, it is where you can buy the nata starter, website: http://www.mis.dost.gov.ph/itdi/
Good evening po,
Tungkol sa pag gawa ng NATA DE COCO , Matanong ko lang po yung Nata Starter, Ano po yung ” ITDI ”
Thank you po,
Charlie M.
Hi! Is it possible to put flavor in making nata de coco? like for example, mango flavored nata de coco? if that’s possible,can i have a recipe? i really need your relpy po… we’re making some kind of research po kasi… pls, we really need your help… Thanks so much! God bless.
@abi, the recipe and procedure of making nata de coco was lifted from a government website (www.elgu2.ncc.gov.ph), did you tried it yet?
Hi! I’d just like to make sure if the procedure for coco milk nata calls for 12 liters of ordinary water? It seems a lot…
Nata starter can also avail at BPI (Beaureu of Plant Industry) malate manila. I think 15p per bottle. This is because nag on job training me sa microbiology section dati. Pinakita nila how to make nata
Hi, Leo! Will do. Thank you very much!
hi mimi, try to inquire from DOST’s regional centers:
Dept. of Science and Technology
Rm. 303 DOST Bldg., DOST Complex,
Gen. Santos Ave., Bicutan, Taguig City 1631
Telephone Nos: (632) 837-20-71 to 82
Fax: (632) 837-8937
Web: http://www.dost.gov.ph
Hello! Good Morning. Congrats to your interesting website. My brother is interested in reviving his nata de coco small scale production in Quezon Prov. but he does not know where to buy the nata starter or mother liquor. I’ve read from here that it is available in ITDI. Is there anywhere else I can buy this ingredient because I live here in San Pedro, Laguna and there might be somewhere nearer my place. Thank you very much if you can help me.
[...] of many food products such as coconut milk/cream, desicated coconut, coconut chip, coconut water, nata de coco, coconut oil, and copra. Apart from these, the unopened inflorescence can produce coconut sap or [...]
[...] 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. Continue reading.. [...]
Anonymous Says: 8/03/2006 02:26:00 PM
you have such a wonderful site, and it can help a laot for somebody interested. I wonder if smeday you can publish article regarding Vinegar making procedure from coconut water, pineapple or banana. I have lost a lot of good things in my farm. is there any known technolgy for making vinegar?
Eu-Leh Says: 8/03/2006 03:00:00 PM
Yes, I have information on how to make vinegar not only from coconut water but from different sources as well. I will post it in a few days, just check the site from time to time, and thanks for visiting.
mccqp Says: 8/09/2006 05:38:00 PM
hi eu-leh,
thank you so much for having a site like this. this is not only very informative but will also help boost the economy of the country. I’ve been wanting to learn how to make herbal soap, dishwashing liquid, nata de coco and alot more info but i found it here in your site. I’m trying to be a successful small time entrepreneur (lol) and I’m so happy I found this site coz this will help me alot. More power to you and may God shower you more blessings. I salute your cause!!
Eu-Leh Says: 8/09/2006 06:51:00 PM
You’re welcome Mccqp, and thanks for all your kind words! At least now I know that somehow this simple gesture really helps some of our kababayans. Now, I really have to keep this site going… :)
Anonymous Says: 9/09/2006 06:13:00 PM
eu-leh,
i was wondering where could i get the nata starter?what is ITDI?
Eu-Leh Says: 9/09/2006 06:55:00 PM
ITDI stands for Industrial Technology Development Institute, where you can get the nata starter.
The contact details:
DOST Compound, Gen. Santos Ave., Bicutan, Taguig Metro Manila,
Tel. Nos.: (632) 837-2071 to 82 locs. 2182, 2218, 2180;
TeleFax Nos.: (632) 837-3167, 837-6150, 837-6156
Anonymous Says: 12/08/2006 06:35:00 AM
Hi everyone!First of all, congratulations of this interesting site.
I would like to know if in fact ITDI does sell nata starter (or mother liquor) and if the bacteria have good growth.
Can anyone inform me of anywhere else I can buy nata starter?
Thank you in advance.
Regards-Golden
SASSY GIRL Says: 3/12/2007 02:56:00 PM
THANKS FOR WONDERFUL SITE.IT GAVE ME A LOT OF HELP IN CONDUCTING MY FEASIBILTY STUDY.
SASSY GIRL
TUGUEGARAO CITY
MORE POWER AND GODBLESS!
cecilia Says: 7/22/2007 08:28:00 AM
i would like to ask where could i have for a seminar on how to make nata de coco because i want to learn more on how i can preserve my starter.
Eu-Leh Says: 7/23/2007 11:29:00 AM
@sassygirl – thank you!
@cecilia, for nata de coco seminar, try to inquire from the following:
TLRC Building
#103 J. Abad Santos cor. Lopez Jaena Sts.,
Little Baguio, San Juan, Metro Manila
Tel: (02) 727-6205
Web: http://www.tlrc.gov.ph
Dept. of Science and Technology
Rm. 303 DOST Bldg., DOST Complex,
Gen. Santos Ave., Bicutan, Taguig City 1631
Telephone Nos: (632) 837-20-71 to 82
Fax: (632) 837-8937
Web: http://www.dost.gov.ph
Anonymous Says: 8/30/2007 12:16:00 PM
I wonder if nata starter is available in supermarkets?