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 Lito Montala
Lito 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/LitoMontala
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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
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