Nata de Coco is a chewy, translucent, jelly-like substance produced by the bacterial fermentation

of coconut water. It is mixed in one of the most popular refreshment, the halo-halo, with other
stuffs like red beans, macapuno, sweetened bananas and sweet potatoes, ube and leche flan.
There are others stuffs that I forgot to mention but nata de coco is a mainstay maybe because of
its unique taste and consistency. There have been a craze of this product in the past because it
became a hit in Japan and exported in that country so many ventured on making nata de coco due
to the high demand. But today, the fad diminished but the local demand is still there because you
can still see bottles of nata de coco being sold in the supermarkets. If you are thinking of
business and have plenty of coconuts, then this might be a good start. The below procedure have
two versions, using mature coconut and using fresh coconut.
NATA DE COCO (coconut water) Version 1
RAW MATERIALS
1 kg. fresh coconut, grated
325 mL or 1 cups glacial acetic acid
600 g or 3 cups refined sugar
500 ml or 2 cups coconut water
12 L tap water
2 L nata starter*
PROCEDURE
1. Mix grated coconut with water. Strain thru cheesecloth.
2. Add the rest of the ingredients and mix.
3. Pour the mixture into clean sterile fermenting basins or jars (2 inches depth). Set aside starter
for use in 3-5 days.
4. Ferment for 12-14 days.
5. Harvest. Wash.
6. To cook it into a dessert:
- Cut nata into cubes or desired size.
- Boil in several changes of water until acidic taste or smell is completely removed.
- Cook in sugar at 1:1 ratio. If desired, add pineapple tidbits or nangka as flavorant.
NATA DE COCO (tap water) Version 2
RAW MATERIALS
1 kg matured coconut, grated
400 ml glacial acetic acid
2 kg refined sugar
28 L tap water
5 L nata starter*
PROCEDURE

1. Mix grated coconut with tap water. Strain through cheesecloth.

2. Mix the rest of the ingredients.
3. Stir to dissolve the sugar.
4. Pour into clean, sterile fermenting basins or plastic trays. Cover with clean paper.
5. Ferment for 8-10 days.
6. Harvest, remove scum, wash and cut into cubes or desired size.
7. Boil in several changes of water until acidic taste/smell is completely removed.
8. Cook in sugar at a 1:1 ratio (1 kilo sugar to 1 kilo nata or 3/4 kilo sugar to 1 kilo nata). Boil
until nata cubes become transparent.
* Pure culture is available at the Microbiology & Genetics Division, ITDI
Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial
fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert,
and can accompany many things including pickles, drinks, ice cream, and fruit mixes. Nata de
coco is highly regarded for its high dietary fiber, and its zero fat and cholesterol content. No
preservatives or other chemicals are added to Nata de coco.
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) 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)
325 cc Glacial acetic acid (available in drugstores)

Procedure:
1.
2.
3.
4.

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

Mix all ingredients.
Transfer to big mouthed clean jars and allow around 2-3 inches in height of the liquid.
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.
NATA DE KALABASA
Materials:

Kalabasa peels and core Sugar

Ammonium sulfate
Glacial acetic acid
Nata starter (available at ITDI)

Procedure:
1. Wash the peels and core of kalabasa, add 3 parts water for every part of peel/core. Boil
for 3 minutes.

2. Strain then for every 4 cups of strained liquid from boiled peels/core, and 2/3 cup sugar
and 1-1/4 tsp. ammonium sulfate.
3. Heat for 15 minutes, then cool. Add 1-1/4 tsp. acetic acid to adjust the acidity favorable
to the growth of the nata organism then add 2/3 cup of nata starter (available at ITDI) for
every 4 cups of kalabasa mixture.
4. Set aside for 10-15 days, then harvest the nata product.
5. Cook one kilo of nata in one of kilo sugar to come up with delightful dessert.
RAW MATERIALS:
1 kg. fresh coconut, grated
325 mL or 1 cups glacial acetic acid
600 g or 3 cups refined sugar
500 ml or 2 cups coconut water
12 L tap water
2 L nata starter*
PROCEDURE HOW TO MAKE NATA DE COCO:
1. Mix grated coconut with water. Strain thru cheesecloth.
2. Add the rest of the ingredients and mix.
3. Pour the mixture into clean sterile fermenting basins or jars (2 inches depth). Set
aside starter for use in 3-5 days.
4. Ferment for 12-14 days.
5. Harvest. Wash.
6. To cook it into a dessert:
- Cut nata de coco into cubes or desired size.
- Boil in several changes of water until acidic taste or smell is completely removed
from nata de coco.
- Cook in sugar at 1:1 ratio. If desired, add pineapple tidbits or nangka as flavorant.
NATA DE COCO (tap water)
RAW MATERIALS:
1 kg matured coconut, grated
400 ml glacial acetic acid
2 kg refined sugar
28 L tap water
5 L nata starter*
PROCEDURE:
1.
2.
3.
4.
5.
6.

Mix grated coconut with tap water. Strain through cheesecloth.

Mix the rest of the ingredients.
Stir to dissolve the sugar.
Pour into clean, sterile fermenting basins or plastic trays. Cover with clean paper.
Ferment for 8-10 days.
Harvest, remove scum, wash and cut nata de coco into cubes or desired size.

7. Boil in several changes of water until acidic taste/smell is completely removed.

8. Cook in sugar at a 1:1 ratio (1 kilo sugar to 1 kilo nata or 3/4 kilo sugar to 1 kilo
nata). Boil until nata de coco cubes become transparent.
Source: DOST, you can also obtain your nata starter

Nata de Coco is a chewy, translucent, jelly-like substance produced by the bacterial fermentation of coconut water. It
is mixed in one of the most popular refreshment, the halo-halo, with other stuffs like red beans, macapuno,
sweetened bananas and sweet potatoes, ube and leche flan. There are others stuffs that I forgot to mention but nata
de coco is a mainstay maybe because of its unique taste and consistency. There have been a craze of this product in
the past because it became a hit in Japan and exported in that country so many ventured on making nata de coco due
to the high demand. But today, the fad diminished but the local demand is still there because you can still see bottles
of nata de coco being sold in the supermarkets. If you are thinking of business and have plenty of coconuts, then this
might be a good start. The below procedure have two versions, using mature coconut and using fresh coconut.Nata
de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles,
drinks, ice cream, and fruit mixes. Nata de coco is highly regarded for its high dietary fiber, and its zero fat and
cholesterol content. No preservatives or other chemicals are added to Nata de coco.
NATA DE COCO (coconut water) Version 1
RAW MATERIALS
1 kg. fresh coconut, grated
325 mL or 1 cups glacial acetic acid
600 g or 3 cups refined sugar
500 ml or 2 cups coconut water
12 L tap water
2 L nata starter*
PROCEDURE
1. Mix grated coconut with water. Strain thru cheesecloth.
2. Add the rest of the ingredients and mix.
3. Pour the mixture into clean sterile fermenting basins or jars (2 inches depth). Set aside starter for use in 3-5 days.
4. Ferment for 12-14 days.
5. Harvest. Wash.
6. To cook it into a dessert:
- Cut nata into cubes or desired size.
- Boil in several changes of water until acidic taste or smell is completely removed.
- Cook in sugar at 1:1 ratio. If desired, add pineapple tidbits or nangka as flavorant.
NATA DE COCO (tap water) Version 2
RAW MATERIALS
1 kg matured coconut, grated
400 ml glacial acetic acid
2 kg refined sugar
28 L tap water
5 L nata starter*
PROCEDURE
1. Mix grated coconut with tap water. Strain through cheesecloth.
2. Mix the rest of the ingredients.
3. Stir to dissolve the sugar.
4. Pour into clean, sterile fermenting basins or plastic trays. Cover with clean paper.
5. Ferment for 8-10 days.
6. Harvest, remove scum, wash and cut into cubes or desired size.
7. Boil in several changes of water until acidic taste/smell is completely removed.
8. Cook in sugar at a 1:1 ratio (1 kilo sugar to 1 kilo nata or 3/4 kilo sugar to 1 kilo nata). Boil until nata cubes
become transparent.
NATA DE COCO FROM COCONUT WATER
Materials:
Equipments:
Weighing scale
Strainers
Wide-mouthed glass jars or basins
Kettles

 Coconut water
Acetic acid
Refined sugar
Nata starter
Ammonium phosphate
Procedure:
5. 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.
6. 110-150 ml. of starter (available at ITDI) 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.
7. 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.
8. 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.