 The translucent cubes in thisfruit salad are "nata de coco" | |
| Type | Confectionery ordessert |
|---|---|
| Place of origin | Philippines |
| Region or state | 3 |
| Main ingredients | Coconut water |
Nata de coco, also marketed ascoconut gel, is a chewy, translucent,jelly-like food produced by thefermentation ofcoconut water,[1] which gels through the production ofmicrobial cellulose byKomagataeibacter xylinus.[2][3]
Originating inRamon,Isabela,nata de coco was invented in 1949 by Teódula Kalaw África as an alternative to the traditional Filipinonata de piña made frompineapples. 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 groundkonjac 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-caloriebubble tea.[citation needed]
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Nata de coco means "cream of coconut" inSpanish.[6]
Nata de coco was invented in 1949 by Teódula Kalaw África, aFilipino chemist working for the National Coconut Corporation (now thePhilippine Coconut Authority). It was originally conceived as an alternative tonata 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 decliningpiña fibre industry.[4][7]
Commercial production ofnata de coco began in 1954, when the agency, renamed the Philippine Coconut Administration, opened a branch inAlaminos, 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 ofmicrobiologists 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, includingnata de coco.[8]
Nata de coco has a modest nutritional profile with high levels ofdietary 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 andfood thickener for baked products and frozen foods.[3]
Commercially madenata de coco is made by small farms in thePhilippines, especially inLaguna andQuezon, as well asThailand,Vietnam,Malaysia,[9] andIndonesia, especially inYogyakarta. It is commonly sold in jars.
The coconut water dessert is primarily produced in this manner:
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.[citation needed]
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