Nata-de-coco a cellulosic white to creamy yellow substance formed by acetobacter aceti subspecies Xylinium, on the surface of sugar enriched coconut water / coconut milk / plant extract / fruit juices or other waste materials rich in sugar.
It is popularly used as a dessert. It is also used as an ingredient in food products, such as ice cream, fruit cocktails, etc. “Nata” is a Spanish word, derived from the latin word “Natare” meaning “to float”. Nata making plays an important role in the development of our coconut industry because of the growing interest in its production from coconut water, an abundant waste product of coconut processing units.
Nata can be prepared from various fruits like banana, pineapple, tomato etc. and the product named after the media used, like “Nata de coco” from coconut, “Nata de pina” from pineapple etc. We can also use coconut milk, finely shredded coconut meat or coconut water in preparing Nata.