Dish

Nata de coco

Nata de coco is made by fermenting coconut water with a bacterial culture until it forms a gel-like substance. The gel is then cut into small cubes and sweetened with sugar syrup. Nata de coco is often served with fruit cocktail or shaved ice.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Dessert

Origins and history

Nata de coco is believed to have originated in the Philippines during the Spanish colonial period. It was introduced by the Spanish, who brought the bacterial culture used to ferment the coconut water from their colonies in South America. Nata de coco is now a popular dessert in the Philippines, and is often served at parties and special occasions.

Dietary considerations

Nata de coco is low in calories and fat, and is suitable for vegetarians and vegans. It is also gluten-free and dairy-free, making it a great dessert option for people with food allergies or intolerances.

Variations

There are many variations of nata de coco, including the buko pandan nata, which is flavored with pandan leaves and coconut milk. Another variation is the mango nata, which is made with fresh mango juice.

Presentation and garnishing

Nata de coco is often served in colorful bowls, and is garnished with fruit cocktail or shaved ice. It can also be garnished with fresh fruit or mint leaves.

Tips & Tricks

To make the perfect nata de coco, it is important to use fresh coconut water and the right bacterial culture. The gel should be cut into small, uniform cubes, and should be sweetened to taste.