We love how sweet and chewy Nata de Coco is. It’s become popular in Asia and beyond thanks to its refreshing bite. This coconut-based treat offers a unique texture that’s perfect in drinks and desserts or simply on its own. We can’t get enough of its mild sweetness
Nata De Coco Recipe
Ingredients
- 4 cups fresh coconut water
- 1 cup white sugar
- 1 tablespoon white vinegar
- 1 packet Nata de Coco starter culture or Acetobacter xylinum culture
Step-by-Step Instructions
- Pour coconut water into a large pot. Add sugar and stir until dissolved. Bring the mixture to a gentle simmer. Turn off heat and let the liquid cool to room temperature.
- Stir in vinegar. Add the starter culture. Stir gently.
- Transfer the solution to a wide-mouthed container. Cover with a clean cloth. Place the container in a warm spot away from direct sunlight.
- Allow the mixture to ferment until a firm jelly layer forms on top. We wait at least 7 days to get a thick layer.
| Fermentation Data | Range |
|---|---|
| Fermentation Time | 7 to 14 days |
| Ideal Temperature | 77°F to 86°F |
- Carefully remove the jelly Nata de Coco layer. Rinse under clean water. Slice into small cubes.
- Place the cubes in a pot of fresh water. Boil for 5 minutes to remove excess acidity. Drain the cubes.
- If desired add another round of sugar or your preferred syrup. Soak the cubes before serving for extra sweetness.
Tools And Equipment
We use a handful of essentials to keep our Nata de Coco process smooth and hygienic. We sanitize all items before and after each use to maintain a clean environment.
| Tool | Purpose |
|---|---|
| Large Pot | We boil the coconut water and sugar mixture for uniform heating |
| Wooden Spoon | We stir gently to avoid introducing excess air |
| Measuring Cups | We ensure precise proportions of water, sugar, and vinegar |
| Thermometer | We monitor the fermentation temperature for consistent results |
| Wide-Mouthed Container | We allow the culture to breathe while the jelly layer develops |
| Cheesecloth | We cover the container to keep out debris while still allowing airflow |
| Knife | We slice the finished jelly into cubes |
| Strainer | We separate excess liquid from the jelly before adding sweetener |
Ingredients
- Fresh coconut water – 2 liters strained to remove any pulp
- Granulated sugar – 200 grams
- Vinegar – 120 milliliters
- Nata de Coco starter culture – 1 sachet
| Ingredient | Quantity |
|---|---|
| Fresh coconut water | 2 liters |
| Granulated sugar | 200 grams |
| Vinegar | 120 milliliters |
| Nata de Coco starter culture | 1 sachet |
We gather all items in sanitized containers. We measure the fresh coconut water first and pass it through a clean seive. We weigh the granulated sugar to ensure precise sweetness. We measure the vinegar carefully for correct acidity. We store the Nata de Coco starter culture in its sachet until we are ready for fermentation. We keep these components in a safe dry place while we prepare the rest of our setup.
Directions
We are ready to transform our Nata de Coco mixture into a chewy treat. Follow these steps to ensure success.
Prepare The Coconut Water
- Strain the fresh coconut water thoroughly to remove any visible pulp
- Pour it into a large sanitized pot
- Bring it to a gentle boil on medium heat for about 10 minutes
- Turn off the heat and let the liquid cool until lukewarm
Ferment The Mixture
- Mix the cooled coconut water with the sugar and the vinegar
- Stir gently to dissolve the sugar without introducing too many bubbles
- Transfer the mixture to a wide-mouthed container
- Add the starter culture following the packet instructions
- Cover the container with a clean cheesecloth to allow airflow
- Store it in a warm area to maintain optimal fermentation
| Temperature Range | Time Range |
|---|---|
| 28°C to 30°C | 7 to 14 days |
Cook The Jelly
- Observe the top layer of jelly that forms after fermentation
- Carefully harvest it with a sanitized spoon or ladle
- Slice it into medium-sized pieces
- Boil the pieces in fresh water on medium heat for about 15 minutes to remove any sour taste
- Sweeten the jelly by adding sugar or syrup if desired
- Stir gently until the sugar dissolves completely
Cut And Rinse
- Drain the cooked jelly using a clean strainer
- Rinse the cubes under running water to wash away any leftover residue
- Pat them dry with a paper towel before serving or storing
- Chill your Nata de Coco cubes in the refrigerator if you prefer a cooler texture
Serving Suggestions
We enjoy Nata de Coco in many delightful ways. We often chill our freshly cut cubes until they achieve an icy bite. Then we incorporate this chewy jelly into a variety of sweet treats or beverages.
- Add a half-cup of Nata de Coco to fruit punch or iced teas
- Use a quarter-cup of Nata de Coco as a topping for yogurt parfaits or fruit salads
- Layer this coconut jelly in a dessert trifle for extra texture
- Blend Nata de Coco with fresh fruits and crushed ice for a tropical smoothie
We also like to pair Nata de Coco with ice cream or shaved ice for a refreshing dessert. We measure out about two tablespoons of these chewy cubes as a garnish. This sweet topping compliments creamy flavors and hot-weather treats.
Below is a quick reference for portion sizes and pairing ideas:
| Serving Method | Portion | Pairing Options |
|---|---|---|
| Fruit Salad Topping | ¼ cup | Melon pineapple or berries |
| Bubble Tea Add-In | 2 tablespoons | Milk tea base or fruit-flavored teas |
| Shaved Ice Garnish | 2 tablespoons | Sweet syrup or condensed milk |
| Smoothie Filler | ¼ cup | Fresh tropical fruits or yogurt |
We keep a sealed container of Nata de Coco in our refrigerator. This helps us grab a quick portion whenever we need a chewy boost in our drinks or desserts.
Storage Tips
We recommend placing Nata de Coco in a clean airtight container. We then cover the cubes with fresh water or a light sugar syrup to help retain their chewy texture. We seal the container tightly and place it in the refrigerator. We prefer to keep our stored batch in the lower section of our fridge to maintain cold and consistent temperatures.
For best results we follow these steps:
- Let the jelly cubes cool completely to avoid trapping heat.
- Transfer them to a sanitized container with a tight-fitting lid.
- Cover them with enough syrup or water to keep them submerged.
- Store them in the refrigerator away from strong-smelling items.
Below is a quick reference for optimal storage duration:
| Storage Method | Recommended Duration | Temperature |
|---|---|---|
| Refrigerator | 1 to 2 weeks | 35°F to 40°F |
| Freezer | Up to 2 months | 0°F or below |
We suggest labeling our container with the date of preparation. We do this so we can monitor freshness. If the cubes develop an off aroma we discard them to ensure food safety.
Conclusion
We love how easily this chewy delicacy fits into our dessert lineup
It can elevate simple refreshments or add a unique twist to classic recipes
With just a few basic steps and proper storage you’ll enjoy its soft texture for days
We encourage you to experiment with flavors and serving ideas that suit your taste
Now get creative and share this delightful treat with others
Frequently Asked Questions
What is Nata de Coco and why is it special?
Nata de Coco is a coconut jelly made from fermented coconut water. It stands out for its delightfully chewy texture and mild sweetness, making it a versatile treat. You can enjoy it on its own or add it to drinks, desserts, and even smoothies. The unique process of fermentation creates a refreshing gummy consistency that pairs perfectly with other flavors. Its popularity spans across Asia and beyond, thanks to its light taste and satisfying bite. Whether you’re craving a sweet snack or topping for your favorite dessert, Nata de Coco fits perfectly.
How can I make Nata de Coco at home?
First, prepare fresh coconut water, sugar, vinegar, and a Nata de Coco starter culture. Boil and cool the coconut water, then mix in sugar and vinegar. Next, let the mixture ferment in a covered container with airflow at 28°C to 30°C for about 7 to 14 days. After fermentation, harvest the jelly layer, boil it to remove any sourness, and sweeten it by boiling again in sugar water. Finally, cut it into cubes, rinse well, and chill or store as desired for a refreshing chewy treat.
Which tools and equipment do I need for this recipe?
You’ll need a large pot, wooden spoon, measuring cups, thermometer, wide-mouthed container, cheesecloth, a sharp knife, and a strainer. The pot helps boil and sterilize the mixture, while a wooden spoon allows gentle stirring. A thermometer ensures the fermentation stays at 28°C to 30°C. The wide-mouthed container promotes proper airflow under the cheesecloth, crucial for the culture. Lastly, a strainer helps separate any excess liquid, and a sharp knife makes cutting jelly cubes quick and easy. Sanitizing everything before and after use is essential to prevent contamination.
What is the ideal fermentation time and temperature?
The optimal fermentation temperature is between 28°C and 30°C. This range creates the best environment for the culture to grow and transform the coconut mixture into jelly. Typically, fermentation takes about 7 to 14 days. Keep an eye on its progress: a thicker, jelly-like layer indicates successful fermentation. Avoid higher temperatures that can spoil the culture, and don’t ferment too long, as it might alter the flavor. Once it’s firm enough, you can harvest, rinse, and follow the boiling and sweetening steps for the perfect Nata de Coco texture.
How do I store Nata de Coco to keep it fresh?
Place the finished Nata de Coco cubes in a clean, airtight container. Cover them with fresh water or a light sugar syrup to maintain their chewiness. Store this container in the refrigerator, preferably on the lower shelf, for up to 1 to 2 weeks. If you need longer storage, you can freeze them for up to 2 months. Label the container with the preparation date, and always check for any off smells before consuming. Discard any cubes that appear spoiled or have an unusual odor to ensure safe and tasty enjoyment.