Nata de coco Production Stage
After the preparation stage, we now start with the production stage:
- A cheesecloth is used to filter the coconut water that has been collected. For every liter of coconut water in a container, 100 grams of refined sugar and 5 grams of monobasic ammonium phosphate are combined. The mixture is covered and allowed to come to a boil. After boiling, it is allowed to cool, and 6 to 9 cc of glacial acetic acid are then added.
- To the mixture, 110–150 ml of starter (purchased at ITDI) are added. After that, it is moved to large mouthed clean jars with room for the mixture on top, and then covered with clean cheese cloth. For at least 15 days, the culture is allowed to grow at room temperature. Reminder: Don’t move the jars while they are growing. A cheesecloth is used to filter the coconut water that has been collected. For every liter of coconut water in a container, 100 grams of refined sugar and 5 grams of monobasic ammonium phosphate are combined. The mixture is covered and allowed to come to a boil. After boiling, it is allowed to cool, and 6 to 9 cc of glacial acetic acid are then added.
- After 15 days or longer, the harvest is ready, provided that everything is aseptic. This allows one to reuse the residual liquid, which acts as a starter for further preparations.
- Making desserts. The “nata” is divided into cubes and repeatedly boiled in new water to completely remove the acidity. For every kilogram of nata, one kilogram of refined sugar is added and combined. The mixture is heated to boiling before the “nata” cubes turn transparent.
See more: 4 New Tips For Homemade Nata De Coco
Some type of nata de coco fruit
The quality and characteristics of nata de coco can be influenced by the type of coconut used, especially coconuts that contain a lot of water. Generally, young green coconuts are preferred for making nata de coco due to their higher water content and suitability for fermentation. Here are some types of coconuts that are commonly used to make nata de coco
Young Green Coconuts (Buko)
Young Green Coconuts, also known as “Buko” in the Philippines, are harvested from young coconut trees, usually between the ages of 5-7 months. Coconut water from young coconuts has a naturally sweet flavour and contains a lot of water, making it an ideal ingredient for producing nata de coco. Buko young coconuts usually have green shells and clear water.
Malayan Dwarf (Malayan Yellow) Coconuts
The Malayan Dwarf coconut, also known as Malayan Yellow, is a coconut variety with sweet juice and delicious flavour. Coconut water from this type is also very suitable for making nata de coco with good quality.
Laguna Tall Coconuts
Laguna Tall coconuts are commonly used in the Philippines to make nata de coco. The water from these coconuts is suitable for fermentation and produces good-quality nata de coco.
Vietnamese Dwarf (Green Dwarf) Coconuts
Vietnamese Dwarf coconut, also known as Green Dwarf, is a popular type of coconut in Vietnam. Coconut water from this variety has a sweet taste and is very popular in creating the tastiest chewy nata de coco.
West African Tall Coconuts
The West African Tall coconut is native to the West African region and can make nata de coco. Coconut water of this type is suitable for fermentation and creating nata de coco products with unique flavours.
Overall, the best types of coconuts for making nata de coco are those that provide sweet, clean-tasting water with a good balance of nutrients. Young green coconuts are generally preferred due to their high water content and natural sweetness, resulting in high-quality nata de coco with a pleasant texture and flavour.
See more: 8 Juices With Nata De Coco