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| caption = The translucent cubes in this [[fruit salad]] are "nata de coco" | | caption = The translucent cubes in this [[fruit salad]] are "nata de coco" | ||
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'''''Nata de coco''''', also marketed as '''coconut gel''', is a chewy, translucent, [[Fruit preserves|jelly]]-like food produced by the [[fermentation (food)|fermentation]] of [[coconut water]],<ref>{{cite book | last=Sanchez | first=P.C. | title=Philippine Fermented Foods: Principles and Technology | publisher=University of the Philippines Press | year=2008 | isbn=978-971-542-554-4 | url=https://books.google.com/books?id=smfr-KYgtWkC&pg=PT401 | page=378}}</ref> which gels through the production of [[microbial cellulose]] by ''[[Komagataeibacter xylinus]]''. | '''''Nata de coco''''', also marketed as '''coconut gel''', is a chewy, translucent, [[Fruit preserves|jelly]]-like food produced by the [[fermentation (food)|fermentation]] of [[coconut water]],<ref>{{cite book | last=Sanchez | first=P.C. | title=Philippine Fermented Foods: Principles and Technology | publisher=University of the Philippines Press | year=2008 | isbn=978-971-542-554-4 | url=https://books.google.com/books?id=smfr-KYgtWkC&pg=PT401 | page=378}}</ref> which gels through the production of [[microbial cellulose]] by ''[[Komagataeibacter xylinus]]''.<ref name="Qin2024">{{cite journal | last1=Qin | first1=Xinling | last2=Yuan | first2=Yaqian | last3=Fei | first3=Shuangwen | last4=Lin | first4=Xue | last5=Shi | first5=Shun | last6=Wang | first6=Xiangrong | last7=Pang | first7=Qing | last8=Kang | first8=Jiamu | last9=Li | first9=Congfa | last10=Liu | first10=Sixin | title=Exploring the biotic and abiotic drivers influencing nata de coco production by Komagataeibacter nataicola in pre-fermented coconut water | journal=International Journal of Food Microbiology | publisher=Elsevier BV | volume=414 | year=2024 | issn=0168-1605 | doi=10.1016/j.ijfoodmicro.2024.110620 | article-number=110620 | pmid=38382414 }}</ref><ref name="Phisalaphong2016">{{cite book | last1=Phisalaphong | first1=Muenduen | last2=Chiaoprakobkij | first2=Nadda | title=Bacterial NanoCellulose | chapter=Applications and Products—Nata de Coco | publisher=CRC Press | publication-place=Boca Raton | date=2016-04-19 | isbn=978-0-429-10943-0 | doi=10.1201/b12936-8 | doi-access=free | pages=143–155}}</ref> | ||
Originating in [[Ramon, Isabela|Ramon]], [[Isabela (province)|Isabela]], ''nata de coco'' was invented in 1949 by Teódula Kalaw África as an alternative to the traditional Filipino ''[[nata de piña]]'' made from [[pineapple]]s. 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.<ref name="Vergara" /><ref>{{cite book|last1=Sharangi|first1=Amit Baran|last2=Datta|first2=Suchand|title=Value Addition of Horticultural Crops: Recent Trends and Future Directions|date=2015|publisher=Springer|isbn= | Originating in [[Ramon, Isabela|Ramon]], [[Isabela (province)|Isabela]], ''nata de coco'' was invented in 1949 by Teódula Kalaw África as an alternative to the traditional Filipino ''[[nata de piña]]'' made from [[pineapple]]s. 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.<ref name="Vergara" /><ref>{{cite book|last1=Sharangi|first1=Amit Baran|last2=Datta|first2=Suchand|title=Value Addition of Horticultural Crops: Recent Trends and Future Directions|date=2015|publisher=Springer|isbn=978-81-322-2262-0|page=151|url=https://books.google.com/books?id=XnrdBgAAQBAJ&pg=PA151|access-date=April 21, 2017|language=en|archive-date=July 13, 2023|archive-url=https://web.archive.org/web/20230713150059/https://books.google.com/books?id=XnrdBgAAQBAJ&pg=PA151|url-status=live}}</ref> Nowadays, nata de coco can be made using ground [[Amorphophallus konjac|konjac]] plant fibers. The konjac in the composition helps make nata de coco low in calories. Nata de coco with added konjac is often used to make low-calorie [[bubble tea]].{{Citation needed|date=September 2025}} | ||
==Etymology== | ==Etymology== | ||
[[File:Nata de coco (Philippines).jpg|thumb|Red ''nata de coco'' in syrup]] | [[File:Nata de coco (Philippines).jpg|thumb|Red ''nata de coco'' in syrup]] | ||
{{lang|es|Nata de coco}} means "cream of coconut" in [[Spanish language in the Philippines|Spanish]].<ref>{{cite book|last1=Tietze|first1=Harald|last2=Echano|first2=Arthur|title=Coconut: Rediscovered as Medicinal Food|date=2006|publisher=Harald Tietze Publishing P/|isbn= | {{lang|es|Nata de coco}} means "cream of coconut" in [[Spanish language in the Philippines|Spanish]].<ref>{{cite book|last1=Tietze|first1=Harald|last2=Echano|first2=Arthur|title=Coconut: Rediscovered as Medicinal Food|date=2006|publisher=Harald Tietze Publishing P/|isbn=978-1-876173-57-9|page=37|url=https://books.google.com/books?id=0NAA8_fDI9wC&pg=PA37|access-date=April 21, 2017|language=en|archive-date=July 13, 2023|archive-url=https://web.archive.org/web/20230713150120/https://books.google.com/books?id=0NAA8_fDI9wC&pg=PA37|url-status=live}}</ref> | ||
==History== | ==History== | ||
''Nata de coco'' was invented in 1949 by Teódula Kalaw África, a [[Filipinos|Filipino]] chemist working for the National Coconut Corporation (now the [[Philippine Coconut Authority]]). It was originally conceived as an alternative to ''[[nata de piña]]'', another gel-like Filipino dessert produced since the 18th century. This was because though the demand was high, ''nata de piña'' was seasonal, as it relied on pineapple harvests from the declining [[piña]] fibre industry.<ref name="Vergara">{{cite book |last1=Vergara |first1=Benito S. |last2=Idowu |first2=Panna Melizah H. |last3=Sumangil |first3=Julia H. |title=Nata de Coco: A Filipino Delicacy |date=1999 |publisher=National Academy of Sciences and Technology, Philippines |isbn= | ''Nata de coco'' was invented in 1949 by Teódula Kalaw África, a [[Filipinos|Filipino]] chemist working for the National Coconut Corporation (now the [[Philippine Coconut Authority]]). It was originally conceived as an alternative to ''[[nata de piña]]'', another gel-like Filipino dessert produced since the 18th century. This was because though the demand was high, ''nata de piña'' was seasonal, as it relied on pineapple harvests from the declining [[piña]] fibre industry.<ref name="Vergara">{{cite book |last1=Vergara |first1=Benito S. |last2=Idowu |first2=Panna Melizah H. |last3=Sumangil |first3=Julia H. |title=Nata de Coco: A Filipino Delicacy |date=1999 |publisher=National Academy of Sciences and Technology, Philippines |isbn=971-8538-61-5 |url=http://scinet.dost.gov.ph/union/Downloads/nast_Vergara%20BS%20Nata%20De%20Coco_422.pdf |access-date=October 28, 2019 |archive-date=June 28, 2021 |archive-url=https://web.archive.org/web/20210628000120/http://scinet.dost.gov.ph/union/Downloads/nast_Vergara%20BS%20Nata%20De%20Coco_422.pdf |url-status=live }}</ref><ref name="Africa">{{cite journal |last1=Africa |first1=Teodula K. |title=The production of nata from coconut water |journal=Unitas |date=1949 |volume=22 |pages=60–100}}</ref> | ||
Commercial production of ''nata de coco'' began in 1954, when the agency, renamed the Philippine Coconut Administration, opened a branch in [[Alaminos, Laguna]] and introduced the technology to local farmers. ''Nata de coco'' production was later optimized in the mid-1970s through the efforts of a team of [[Microbiologist|microbiologists]] led by Priscilla C. Sánchez.<ref name="Vergara"/> In the 20th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including ''nata de coco''.<ref>{{cite news |title=VCO still PH's top non-traditional coco export |url=https://business.inquirer.net/211594/vco-still-phs-top-non-traditional-coco-export |access-date=January 27, 2021 |newspaper=Philippine Daily Inquirer |date=July 4, 2016 |archive-url=https://web.archive.org/web/20160704125924/https://business.inquirer.net/211594/vco-still-phs-top-non-traditional-coco-export |archive-date=July 4, 2016 |language=en}}</ref> | Commercial production of ''nata de coco'' began in 1954, when the agency, renamed the Philippine Coconut Administration, opened a branch in [[Alaminos, Laguna]] and introduced the technology to local farmers. ''Nata de coco'' production was later optimized in the mid-1970s through the efforts of a team of [[Microbiologist|microbiologists]] led by Priscilla C. Sánchez.<ref name="Vergara"/> In the 20th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including ''nata de coco''.<ref>{{cite news |title=VCO still PH's top non-traditional coco export |url=https://business.inquirer.net/211594/vco-still-phs-top-non-traditional-coco-export |access-date=January 27, 2021 |newspaper=Philippine Daily Inquirer |date=July 4, 2016 |archive-url=https://web.archive.org/web/20160704125924/https://business.inquirer.net/211594/vco-still-phs-top-non-traditional-coco-export |archive-date=July 4, 2016 |language=en}}</ref> | ||
==Nutrition== | ==Nutrition== | ||
''Nata de coco'' | ''Nata de coco'' has a modest nutritional profile with high levels of [[dietary fiber]] and low fat content. It is an ingredient in many low-calorie desserts such as fruit cocktails, ice creams, and salads. It can also be used as a texture modifier and [[Thickening agent|food thickener]] for baked products and frozen foods.<ref name="Phisalaphong2016" /> | ||
==Production== | ==Production== | ||
Commercially made ''nata de coco'' is made by small farms in the [[Philippines]], especially in [[Laguna (province)|Laguna]] and [[Quezon province|Quezon]], as well as [[Thailand]], [[Vietnam]], [[Malaysia]],<ref>{{cite book|last1=Grimwood|first1=Brian E.|last2=Ashman|first2=F.|title=Coconut Palm Products: Their Processing in Developing Countries|date=1975|publisher=Food & Agriculture Org.|isbn= | Commercially made ''nata de coco'' is made by small farms in the [[Philippines]], especially in [[Laguna (province)|Laguna]] and [[Quezon province|Quezon]], as well as [[Thailand]], [[Vietnam]], [[Malaysia]],<ref>{{cite book|last1=Grimwood|first1=Brian E.|last2=Ashman|first2=F.|title=Coconut Palm Products: Their Processing in Developing Countries|date=1975|publisher=Food & Agriculture Org.|isbn=978-92-5-100853-9|page=164|url=https://books.google.com/books?id=fY5hLeJ-WW4C&pg=PA164|access-date=April 21, 2017|language=en|archive-date=July 13, 2023|archive-url=https://web.archive.org/web/20230713150059/https://books.google.com/books?id=fY5hLeJ-WW4C&pg=PA164|url-status=live}}</ref> and [[Indonesia]], especially in [[Special Region of Yogyakarta|Yogyakarta]]. It is commonly sold in jars. | ||
The coconut water dessert is primarily produced in this manner: | The coconut water dessert is primarily produced in this manner: | ||
Latest revision as of 15:06, 16 November 2025
Template:Short description Template:Italic title Template:Use mdy dates Template:Use Philippine English Template:Infobox prepared food 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.[2][3]
Originating in Ramon, Isabela, 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.[4][5] Nowadays, nata de coco can be made using ground konjac plant fibers. The konjac in the composition helps make nata de coco low in calories. Nata de coco with added konjac is often used to make low-calorie bubble tea.Script error: No such module "Unsubst".
Etymology
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Script error: No such module "Lang". means "cream of coconut" in Spanish.[6]
History
Nata de coco was invented in 1949 by Teódula Kalaw África, a Filipino chemist working for the National Coconut Corporation (now the Philippine Coconut Authority). It was originally conceived as an alternative to nata de piña, another gel-like Filipino dessert produced since the 18th century. This was because though the demand was high, nata de piña was seasonal, as it relied on pineapple harvests from the declining piña fibre industry.[4][7]
Commercial production of nata de coco began in 1954, when the agency, renamed the Philippine Coconut Administration, opened a branch in Alaminos, Laguna and introduced the technology to local farmers. Nata de coco production was later optimized in the mid-1970s through the efforts of a team of microbiologists led by Priscilla C. Sánchez.[4] In the 20th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including nata de coco.[8]
Nutrition
Nata de coco has a modest nutritional profile with high levels of dietary fiber and low fat content. It is an ingredient in many low-calorie desserts such as fruit cocktails, ice creams, and salads. It can also be used as a texture modifier and food thickener for baked products and frozen foods.[3]
Production
Commercially made nata de coco is made by small farms in the Philippines, especially in Laguna and Quezon, as well as Thailand, Vietnam, Malaysia,[9] and Indonesia, especially in Yogyakarta. It is commonly sold in jars.
The coconut water dessert is primarily produced in this manner:
- Extraction of the coconut water,
- Fermentation of the coconut water with bacterial cultures,
- Separation and cutting of the produced surface layer of nata de coco,
- Cleaning and washing off the acetic acid,
- Cutting and packagingScript error: No such module "Unsubst".
Dessert
Nata de coco can be consumed on its own, but it may be used as an ingredient as well for fruit salads, halo-halo, coconut cakes, ice creams, soft drinks, bubble tea, and yogurts.Script error: No such module "Unsubst".
See also
References
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