Nata de coco is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus. It is also marketed as "coconut gel". Nata de coco means "cream of coconut" in Spanish. It was invented in 1949 by Teódula Kalaw África, a Filipino chemist working for the National Coconut Corporation.
Nata de coco is mainly made from coconut water and has a modest nutritional profile. One cup of it (118 grams) contains 109 calories, 1 gram of protein, and 7 grams of carbohydrates. It is often characterized as healthy since it contains dietary fiber to aid digestion while carrying fewer calories compared to other desserts, gram for gram.
Nata de coco can be consumed on its own, but 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. It is enjoyed as a dessert, either on its own or with fruits or sweet syrups. When left unsweetened, it can also accompany more savory dishes.
Nata de coco was first created in 1973 in the Philippines by attempting to preserve coconut water as a jelly-like substance. Its name comes from the Spanish, and means “cream of coconut” or “Coconut milk-skin” . It has become a staple ingredient for a lot of traditional Filipino fruit cocktail desserts like halo-halo. It’s also added in ice cream, yoghurts, and bubble teas.
