Chewy, jelly-like food produced by fermenting coconut water
Nata de coco
Nata de coco are the translucent cubes in this fruit salad
Type
Confectionery or dessert
Place of origin
Philippines
Created by
Teódula Kalaw África
Main ingredients
Coconut water
Media: 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,[1] which gels through the production of microbial cellulose by Komagataeibacter xylinus.
Originating in the Philippines, nata de coco was invented in 1949 by Teódula Kalaw África as an alternative to the traditional Filipino nata de piña 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.[2][3]
^Sanchez, P.C. (2008). Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 378. ISBN 978-971-542-554-4.
^Cite error: The named reference Vergara was invoked but never defined (see the help page).
^Sharangi, Amit Baran; Datta, Suchand (2015). Value Addition of Horticultural Crops: Recent Trends and Future Directions. Springer. p. 151. ISBN 9788132222620. Archived from the original on July 13, 2023. Retrieved April 21, 2017.
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Vergara, Benito S.; Idowu, Panna Melizah H.; Sumangil, Julia H. (1999). NatadeCoco: A Filipino Delicacy (PDF). National Academy of Sciences and Technology...
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Mozambique and other Portuguese-speaking nations. It is also present as cochon de lait in the French-Swiss and French cuisines (in particular in Metz), in Italy...
sauerkraut. It's a frequent accompaniment to fried dishes like tapa or daing. Natadecoco is a chewy, translucent, jelly-like food product produced by the fermentation...
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