What is nata de coco?

Here's some information about nata de coco:

Nata de coco is a chewy, translucent, jelly-like food product produced by the fermentation of coconut water. It is specifically made by the bacterium Acetobacter xylinum. It's primarily composed of cellulose.

• Production: The production of nata de coco involves adding Acetobacter xylinum to coconut water, along with sugar and other nutrients to promote bacterial growth. The bacteria then create a thick, gelatinous mat on the surface of the liquid. This mat is harvested, cut into cubes, and cleaned.

• Texture and Taste: Nata de coco has a firm, chewy texture and is relatively bland on its own. This allows it to readily absorb flavors when added to desserts, drinks, and other dishes.

• Uses: It is commonly used in desserts, beverages, and candies. You'll often find it in fruit cocktails, halo-halo (a popular Filipino dessert), and other sweet treats.

• Nutritional Value: Nata de coco is low in calories and contains dietary fiber.

• Variations: It can be flavored and colored during the production process. Common flavors include pandan, lychee, and mango.

• Origin: Nata de coco is believed to have originated in the Philippines.