Nata de coco
Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus. Originating in the Philippines, nata de coco was originally invented in 1949 by Teodula K. Kalaw as an alternative to the traditional Filipino nata de piña which is made from pineapples. It is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails.
|Type||Confectionery or dessert|
|Place of origin||Philippines|
|Created by||Teodula Kalaw Africa|
|Main ingredients||Coconut water|
Nata de coco was invented in 1949 by Teodula Kalaw Africa, a Filipina chemist working for the National Coconut Corporation (now the Philippine Coconut Authority). It was originally conceived as an alternative to nata de piña, another gel-like Filipino dessert produced since the 18th century. This was because though the demand was high, nata de piña was seasonal, as it relied on pineapple harvests from the declining Philippine piña fiber industry.
Commercial production of nata de coco began in 1954, when the Philippine Coconut Authority opened a branch in Alaminos, Laguna and introduced the technology to local farmers. Nata de coco production was later optimized in the mid-1970s through the efforts of a team of microbiologists led by Priscilla C. Sanchez. In the 20th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including nata de coco.
Nata de coco is mainly made from coconut water, so it has a modest nutritional profile. One cup of it (118 grams) contains 109 calories, 1 gram of protein, and 7 grams of carbohydrates. It is often characterized as healthful since it contains dietary fiber to aid digestion while carrying fewer calories compared to other desserts, gram for gram.
Commercially made nata de coco is made by small farms in Thailand, Malaysia, the Philippines, especially in Laguna and Quezon, and Indonesia, especially in the Special Region of Yogyakarta. It is commonly sold in jars.
The primarily coconut water dessert is produced through the following steps:
- Extraction of the coconut water,
- Fermentation of the coconut water with bacterial cultures,
- Separation and cutting of the produced fat of the nata de coco,
- Cleaning and washing off the acetic acid,
- Cutting and packaging
Nata de coco can be consumed on its own, but it can be used as an ingredient as well for fruit salads, halo-halo, coconut cakes, ice creams, soft drinks, bubble tea, and yoghurts.
- Sanchez, P.C. (2008). Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 378. ISBN 978-971-542-554-4.
- Vergara, Benito S.; Idowu, Panna Melizah H.; Sumangil, Julia H. (1999). Nata de Coco: A Filipino Delicacy (PDF). National Academy of Sciences and Technology, Philippines. ISBN 9718538615.
- Sharangi, Amit Baran; Datta, Suchand (2015). Value Addition of Horticultural Crops: Recent Trends and Future Directions. Springer. p. 151. ISBN 9788132222620. Retrieved 21 April 2017.
- Tietze, Harald; Echano, Arthur (2006). Coconut: Rediscovered as Medicinal Food. Harald Tietze Publishing P/. p. 37. ISBN 9781876173579. Retrieved 21 April 2017.
- Africa, Teodula K. (1949). "The production of nata from coconut water". Unitas. 22: 60–100.
- Grimwood, Brian E.; Ashman, F. (1975). Coconut Palm Products: Their Processing in Developing Countries. Food & Agriculture Org. p. 164. ISBN 9789251008539. Retrieved 21 April 2017.