Nata de coco are the translucent cubes in this fruit salad. Originating in the Philippines, nata de coco is most commonly sweetened as a candy or dessert, and can accompany a variety nata de coco pdf foods, including pickles, drinks, ice cream, puddings, and fruit cocktails. Nata de coco was first created in 1973 in the Philippines by attempting to preserve coconut water as a jelly-like substance.
Until in the 19th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including nata de coco.
Nata de Coco is mainly made from coconut water, so it has a modest nutritional profile. 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. Commercially made nata de coco is made by small farms in Thailand, Malaysia, the Philippines, especially in Laguna and Quezon, and Indonesia, especially in the Special Region of Yogyakarta, and in Thailand, it is commonly sold in jars.
Nata de coco can be consumed on its own, but it can be used as an ingredient as well for fruit salads, coconut cakes, ice creams, soft drinks, and yoghurts. Philippine Fermented Foods: Principles and Technology.