How to make Nata de Coco from Coconut Water or Milk

NATA DE COCO FROM COCONUT WATER

Materials:

Coconut water
Acetic acid
Refined sugar
Nata starter
Ammonium phosphate

Equipments:

Weighing scale
Strainers
Wide-mouthed glass jars or basins Kettles

Procedure:

1. The collected coconut water is filtered through a cheesecloth. One hundred (100 gms.) refined sugar and 5 grams monobasic ammonium phosphate is mixed for every liter of coconut water in a container. The container is covered and the mixture allowed to boil. It is then allowed to cool after boiling and 6.9 ml. of glacial acetic acid is added.

2. 110-150 ml. of starter (available at ITDI, DOST) is added to the mixture. It is subsequently transferred to big mouthed clean jars leaving ample space atop mixture and covered with clean cheese cloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move jars during growth period.

3. Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations.

4. Dessert Making. The “nata” is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the “nata” cubes become transparent.

NATA DE COCO FROM COCONUT MILK

Materials:

1 kilo Grated coconut
600 gms. Refined sugar
1/2 liter Coconut water
12 liters Ordinary water
2 liters Nata starter (available at ITDI, DOST)
325 c Glacial acetic acid (available in drugstores)

Procedure:

1. Extract the cream from the coconut, strain through a cheesecloth.

2. Mix all ingredients.

3. Transfer to big mouthed clean jars and allow around 2-3 inches in height of the liquid.

4. Cover with a clean cheesecloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move the jars during growth period.

5. Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations.

6. Dessert Making: The “nata” is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the “nata” cubes become transparent.

Source: Technology developed by: ITDI (DOST)

11 comments on “How to make Nata de Coco from Coconut Water or Milk

  1. Cooking in Mexico says:

    I do my best for about a week, with my strong-armed husband Russ, who opens the coconuts for me, and will scrape out meat, if I promise him coconut goodies of some kind at the end of the day. I use the most immature coconut meat for a gelatin dessert called Coconut Silk. You can find the link for it at the end of the muffin article. The meat of these coconuts probably has a botanical name, but I call it coconut jelly. It is as delicate as coddled egg white with a similar appearance. It is so good eaten with a spoon right out of the shell. The other coconuts are made into milk and dried coconut for the freezer. The most mature coconuts are the most difficult to open and their meat is oily, not the best for eating out of hand. Usually they lay around on the ground long enough to start sprouting. Then I put them outside our gate, and they are all taken home by passers-by. I like to think of new coconut palms starting up in other yards.

    An interesting thing about the mature coconuts: before they sprout, they form a spongy ball inside that's called a manzana (apple) by our Mexican neighbors. This “apple” provides nourishment for the developing sprout. We always eat the apple if we happen to open one at this stage of growth. The remaining harvested coconuts are covered with a tarp in a shady spot, and provide fresh meat and water for about 3 weeks, until they start to sprout. Hmm… this all sounds so interesting, I should write an article on the different stages of coconut development. Thanks for the idea. I'll do this when we next have a harvest.

  2. Nanaadejacko says:

    Eh iya lupa ngerjain laporan pembuatan nata de coco!!

  3. chomelchiu says:

    Eating Jubes – Nata de coco in grape flavor! :)

  4. Mei-Wah says:

    Akira: Yes, made in China. got melamine or not, i'm not sure! lol~ but i MUST try one, so i put aside the negative thinking. haha…Hana: Apparently, it doesn't taste as yummy as i thought it would be. Bland. Even the “easy way” we have in Malaysia makes better milk tea + nata de coco. lol!Mei Mei: Nope, not as nice as the one we have in Malaysia. Really! :) Zara: Haha, I went “fuiyor!” as well… Nope, we unable to find this in Malaysia. Made in China, sold in China. :)

  5. Mei-Wah says:

    Akira: Yes, made in China. got melamine or not, i'm not sure! lol~ but i MUST try one, so i put aside the negative thinking. haha…Hana: Apparently, it doesn't taste as yummy as i thought it would be. Bland. Even the “easy way” we have in Malaysia makes better milk tea + nata de coco. lol!Mei Mei: Nope, not as nice as the one we have in Malaysia. Really! :) Zara: Haha, I went “fuiyor!” as well… Nope, we unable to find this in Malaysia. Made in China, sold in China. :)

  6. RyanOktario says:

    Acetobacter xylinum RT #PrepareForUN bakteri yg membantu dalam pembuatan nata de coco?

  7. Superjosssie says:

    enak deh! kyk nata de coco tp pasti gigit bunyi "krek krek" gitu..

  8. Scribd Feed says:

    Cara Pembuatan Nata de Coco –

  9. Marylee Heinzle says:

    Naturally refreshing, coconut water has a sweet, nutty taste. It contains easily digested carbohydrate in the form of sugar and electrolytes. Not to be confused with high-fat coconut milk or oil, coconut water is a clear liquid in the fruit’s center that is tapped from young, green coconuts.^`.”

    My own, personal webpage
    http://homeimprovementstuffs.com/index.php/

  10. Thank you a lot for sharing this with all folks you actually recognise
    what you are speaking about! Bookmarked. Please also visit my web site =).
    We may have a link trade contract between us

  11. I pay a quick visit every day a few web pages and blogs to
    read content, but this blog offers feature based writing.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>