Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentationofcoconut water,[1] which gels through the production of microbial cellulosebyKomagataeibacter xylinus. Originating in the Philippines, nata de coco was originally invented in 1949 by Teodula K. Africa as an alternative to the traditional Filipino nata de piña which is made from pineapples. 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.[2][3]
Etymology
Red nata de coco in syrup
Nata de coco comes from the Spanish meaning "cream of coconut" or "coconut milk-skin".[4]
History
Nata de coco was invented in 1949 by Teodula Kalaw Africa, a Filipina chemist working for the National Coconut Corporation (now the Philippine Coconut Authority). It was originally conceived as an alternative to nata 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 declining Philippine piña fiber industry.[2][5]
Commercial production of nata de coco began in 1954, when the Philippine Coconut Authority opened a branch in Alaminos, 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 of microbiologists led by Priscilla C. Sanchez.[2] In the 20th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including nata de coco.
Nutrition
Nata de coco is mainly made from coconut water, so it 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 healthful 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 can be used as an ingredient as well for fruit salads, halo-halo, coconut cakes, ice creams, soft drinks, bubble tea, and yoghurts.
