NATA DE COCO

MAKING
GROUP 4
NATA DE COCO
PRODUCTION
TECHNIQUES
 WHAT IS NATA DE COCO?
NATA DE COCO IS A CHEWY,
TRANSLUCENT DESSERT MADE
FROM COCONUT WATER. IT
ORIGINATED IN THE PHILIPPINES
AND IS NOW POPULAR IN MANY
ASIAN COUNTRIES. IT HAS A UNIQUE
TEXTURE AND FLAVOR THAT MAKES
IT A FAVORITE AMONG DESSERT
EXAMPLE OF LOVERS.
NATA DE
COCO:
MADE FROM COCONUT
WATER, WHICH IS FIRST
EXTRACTED FROM
MATURE COCONUT.
THE WATER IS THEN
MIXED WITH A
BACTERIAL CULTURE
AND OTHER
NUTRIENTS TO
 COCO
Nata de Coco was invented in 1949
by Teodula Kalaw Africa, a Filipino
chemist working for the National
Coconut Corporation (now the
Philippines Coconut Authority). It
was originally conceived as an
alternative to Nata de pina, another
gel-like Filipino dessert produced
since the 18th century. Today, Nata de
coco is a popular ingredient in many
deserts and drinks, and its production
EQUIPMENT FOR NATA DE COCO
THE EQUIPMENT USED FOR NATA DE COCO
PRODUCTION INCLUDES STAINLESS STEEL
TANKS, MIXING MACHINES, AND
TEMPERATURE AND CAN BE DESIGNED TO
BE SPECIFIC SIZES DEPENDING ON THE
PRODUCTION SCALE. THE MIXING
MACHINES ARE USED TO ENSURE THAT THE
BACTERIAL CULTURE AND NUTRIENTS ARE
EVENLY DISTRIBUTED THROUGHOUT THE
COCONUT WATER.
THE FOLLOWING
ARE STEPS FOR
PREPARING NATA
DE COCO
1. COCONUT WATER IS
EXTRACTED FROM
MATURE COCONUT
 2. THE COCONUT WATER IS
STERILIZED TO REMOVE ANY
BACTERIA OR OTHER
MICROORGANISMS
3. ACETIC ACID BACTERIA ARE
ADDED TO THE STERILIZED
COCNUT WATER TO START THE
FERMENTATION PROCESS.
 4. THE MIXTURE LEFT TO
FERMENT FOR SEVERAL DAYS
UNTIL A GEL-LIKE SUBSTANCE
CALLED NATA DE COCO FORMS ON
THE SURFACE.
 FERMENTATION
The fermentation process is crucial to te
production of Nata de Coco. During
fermentation, the sugars in te coconut
water and produced acetic acid cellulose.
The cellulose form gel-like substance,
which is harvested and processed into
Nata de Coco.
 FERMENTATION
The fermentation process is crucial to te
production of Nata de Coco during
fermentation, the sugars in the coconut
water and produced acetic acid cellulose.
The cellulose forms te gel-like substance
called Nata, which is harvested and
processed into Nata de Coco.
 cubes usin a shard knife or a specialized
cutter. The cubes are
HARVESTING ANDthen washed
WASHING
ANDthoroughly to remove any remaining
inpurities or residue from the fermentation
process.
 HARVESTING AND WASHING
AND
• THE WASHING PROCESS IS
CRUCIAL TO ENSURE THAT THE
NATA DE COCO IS CLEAN AND
FREE FROM ANY UNWANTED
FLAVOR OR ODORS.
 HARVESTING AND WASHING
AND

• WASHING, THE CUBES ARE

TYPICALLY SOAKED IN A SUGAR
SYRUP TO ENHANCE THE
SWEETNESS AND FLAVOR.