Total for 1 kilo raw nata de coco – P272.17; b. In Heavy Syrup. 3/4 kg. refiner sugar – P26.81; 0.1% citric acid – 0.99; Total for 1 kilo raw nata de coco – P27.80; Procedure. A. Nata de Coco grower. Mix grated coconut with water. Extract milk thru straining cloth. Dissolve sugar and add the rest of the ingredients and mix thoroughly. 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 Acetobacter xylinum. Originating in the Philippines, nata de coco is most commonly sweetened as a candy or dessert, and can accompany a variety of Nata de coco is known as a gelatinous substance, white to creamy-yellow, firm, glossy and not sticky, produced by some bacteria, which forms on the surface of coconut water medium during fermentation. Acetobacter xylinum (current name: Gluconacetobacter xylinus) is the common bacteria which synthesized nata de coco. In fact, one cup of nata de coco has about 3 grams of fiber, which is about 11% of the daily value recommended for adults aged 19 to 50. The soluble fibers in nata de coco are especially helpful because they can improve the bacteria in the gut and lower the amount of cholesterol in the blood. 4. May Contain Probiotics. Nata de Coco cubes continue to be dry pressed until reach to 1:10 ratio (from 1kg dry pressed Nata de Coco can be bulged into 10kg raw Nata de Coco after soaking into water). Finished product package will be vacuumed and transported or exported to customer. The next method was sandpaper method. The sample from this method was obtained by made 3 layers consisting of sandpaper-Nata de coco-sandpaper and then hot press at pressure of ±5 ton and temperature of 120 °C for 5–10 min. After hot press, Nata de coco was then separated from both sandpapers and dried under the Sunlight. .

how to cook nata de coco