Nata de Coco is a chewy, translucent, jelly-like substance produced by the bacterial fermentation of coconut water. It is mixed in one of the most popular refreshment, the halo-halo, with other stuffs like red beans, macapuno, sweetened bananas and sweet potatoes, ube and leche flan. There are others stuffs that I forgot to mention but nata de coco is a mainstay maybe because of it’s unique taste and consistency. There have been a craze of this product in the past because it became a hit in Japan and exported in that country so many ventured on making nata de coco due to the high demand. But today, the fad diminished but the local demand is still there because you can still see bottles of nata de coco being sold in the supermarkets. If you are thinking of business and have plenty of coconuts, then this might be a good start. The below procedure have two versions, using mature coconut and using fresh coconut.
NATA DE COCO (coconut water) – Version 1
RAW MATERIALS
1 kg. fresh coconut, grated
325 mL or 1¼ cups glacial acetic acid
600 g or 3 cups refined sugar
500 ml or 2 cups coconut water
12 L tap water
2 L nata starter*
PROCEDURE
1. Mix grated coconut with water. Strain thru cheesecloth.
2. Add the rest of the ingredients and mix.
3. Pour the mixture into clean sterile fermenting basins or jars (2 inches depth). Set aside starter for use in 3-5 days.
4. Ferment for 12-14 days.
5. Harvest. Wash.
6. To cook it into a dessert:
- Cut nata into cubes or desired size.
- Boil in several changes of water until acidic taste or smell is completely removed.
- Cook in sugar at 1:1 ratio. If desired, add pineapple tidbits or nangka as flavorant.
NATA DE COCO (tap water) – Version 2
RAW MATERIALS
1 kg matured coconut, grated
400 ml glacial acetic acid
2 kg refined sugar
28 L tap water
5 L nata starter*
PROCEDURE
1. Mix grated coconut with tap water. Strain through cheesecloth.
2. Mix the rest of the ingredients.
3. Stir to dissolve the sugar.
4. Pour into clean, sterile fermenting basins or plastic trays. Cover with clean paper.
5. Ferment for 8-10 days.
6. Harvest, remove scum, wash and cut into cubes or desired size.
7. Boil in several changes of water until acidic taste/smell is completely removed.
8. Cook in sugar at a 1:1 ratio (1 kilo sugar to 1 kilo nata or 3/4 kilo sugar to 1 kilo nata). Boil until nata cubes become transparent.
* Pure culture is available at the Microbiology & Genetics Division, ITDI
Source: mis.dost.gov.ph
Written by Manuel
Manuel Montala was an online entrepreneur who enjoys blogging about entrepreneurship and gathering information for his blog to help budding entrepreneurs. You can also reach him on twitter: http://twitter.com/mmontala
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comment q lng ung procedure ndi ok……..mas magalng p aq sa gumawa ng website na to….hehehehehehhehe galing!ilang tonilada nagagawa you?
search me1
@augustine olan
Sino You? hindi ko maintindihan you.
pag sure oi…. wanted to buy nata de coco just contact me at:
cadaloelgen@yahoo.com
or txt:09057852547
i live jackonville. do they sell acetic acid and mother liquor in oriental stores. if not, can i order from you? i want to make for family only.us
do you know that nata de coco are formed by lactic acid bacterial species Acetobacter aceti Sp xylene
A quick treat of Nata de Coco is to mix it with a can of evaporated milk and crushed ice. Try it!
This tip is from Katrins Foods
Producer of Quality Bottled Sweet Kaong and Nata de Coco
4617211
*nmin yn
gnda website nyo
Hello and thanks for your program,i just would like how to make personalized candles and how to grow mushrooms.
saan ba pwede makaavail ng training for nata growing? or kahit na notes/guides man lng for nata growing..salamat
i’m from mindanao, email nyo lng po ako…tnx
i live in bakersfield CA. where can we get nata starter or mother liquor?
@Ambs
Don’t know where you can find nata starter in CA. Maybe you ca import it from here but not sure if it will need special permit.
sino po pwede makapag benta at mag ship sa akin ng mother liqour ng nata de coco… im from south cotabato. thanks
we sell :raw nata de coco (P16.00/kilo cube)
nata de coco starter (P500.00/1 liter)
acid (1 car bouy P2500.00)
for more info:
cadaloelgen@yahoo.com
cel#09359326119
or visit us:
zone 6, bugo,cagayan de oro city
Where can I get or buy the starter? I live in Binan, Laguna.
My family produce CLASS A nata de coco here in southern mindanao. We used to make them since 1994 and ineexport for japan. Kung gusto nyo po bumili or if you would like to make orders just contact +639298274303 for infos.. thank you. ^_^
i dont undertsand why does it hard to find a nata starter.what is the exact chemical name of nata starter.how does they made that kind of chemicals.
Is there anybody here knows why is nata hard when not fully penetrated with syrup? Why “Jarring” the nata is not allowed? and what are the causes of failures in Nata manufacturing? I hope you guys know the answer. Please help me (T-T)…
hey blue777, are u studying at DLSU D we bear the same wuestions!!! activity in bio lab!! jeezzzz
We are produce nata de coco since 1995 in west java, indonesia. If you interest to buy nata de coco with best quality, best service and competitive price, please contact us, Mr. Rana. Phone office : 62-21-91270222, fax : 62-21-46803018, email : rana_jkt@yahoo.co.id
hey blue777, the main factor why Nata de Coco is hard is because of its ACID content.. nata would not soften if you just fully penetrate it in syrup… DEACIDIFICATION is required to soften it (a process which involves some sort of complex gradual stirring of the product to remove the acid contents).. furthermore, deacidification process removes the sour taste from the nata de coco itself, afterwhich will be the sweetening process which in turn, at the same time, replaces the sour taste.. these two processes are ways of producing export quality nata de coco, which tastes the best of all..bla bla bla…
for simpler ways, based on experience, the longer nata de coco(make sure it is boiled for several counts…with sugar) stays in the fridge, the softer it gets… (–,) hehehe!!!
@mcyshogun: tnx for that very well said answer. you hav just been proven that your family produce CLASS A nata de coco.I think those answers are all based from expirience, right?. ^^tnx for ur response…really apreaciated.
@angevil: yes, we’re from the same school, haha. Right. We bear the same question, same activity guess.. ^^ what did your proffessor say? those questions are posted 4 months ago..
I’m just starting to grow nata and my biggest concern is the design of the shelves that would maximize the number of containers it can hold without risking the growth of the nata, and where can i buy uniform containers to grow the nata in? I need about 500pcs containers. Tnx God bless…
@ethel: buying containers are pretty much expensive nowadays even if you go for wholesale, and it’s kinda hard to look for suppliers for these.. we use plastic trays which have RECTANGULAR base so as to be piled up on to each other to save space.. don’t worry, the arrangement of the trays doesn’t have much to do with the growth of nata – we even use to pile them up to 4-5 feet high^_^. just make sure you have the right room environment and the right room’s temperature to be able for the nata to properly grow.
Wow, I come here trying to look for ways to make Nata de Coco because you can’t find it in my country, and then what do I get for one of the ingredients? A freaking “Nata Starter”! Guess what genius, if I couldn’t find Nata de Coco in the first place, then what makes you think I’m gonna find something more complicated like the Nata starter – which sounds like a raw industrial material!? This recipe is an EPIC FAIL!
@Anita
No one is forcing you to make nata de coco. Nata starter is one special ingredient and if it’s easy to find, then no one will sell nata de coco because everybody can make it. Common sense isn’t it? BTW, I think you are from India right? (tracing IP). India is the third largest producer of coconut in the world and Indonesia is also producing nata de coco. ( see here http://www.bi.go.id/sipuk/en/?id=4&no=52301&idrb=46501 ) So I think India has nata de coco producer also. But if I’m wrong you can buy the nata starter in Microbiology & Genetics Division, ITDI (www.itdibiz.com)
Hi Manuel,
Do you know what happen with the structure of nata de coco after cooking with sugar?? Why it become transparent??
I am very intersted at this!!!
Thanks!
hello po!!! I just wanna ask for some help po… what is the effect of the sugar concentration of the nata yield po??? thanks po!!!
Hi Mr. Michael,
Can you post me a video of the Nata de coco making?
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