A silk textured tropical delight, Nata de Coco, has been winning over sweet tooths worldwide with its distinctive mouthfeel and versatility. Originally from the Philippines, it is the star ingredient in desserts like Es Teler-a delightful shaved ice dish featuring jackfruit, avocado, and coconut-and is sought out in beverages as well. You might be wondering, though, where does it originate from, and how is it made?

Invented in 1949 by Teódula Kalaw África, a Filipino chemist working at the Philippine Coconut Authority, Nata de Coco or coconut gel, was made as a year-round alternative to Nata de Piña. The latter, a jelly product born out of pineapple fermentation, was a byproduct of piña cloth manufacturing-a fabric made from pineapple leaf fibers. While Nata de Piña became a well-liked snack in the 18th century, it was restricted by the seasonal nature of pineapples. Hence, the stable and plentiful coconut became the choice ingredient for África’s more accessible delight.

The word “Nata” itself bears origin from the Latin “natare” which means “to float,” translating to “cream” in Spanish. So, Nata de Coco embodies the concept of the “cream of coconut,”- the top-notch aspect of coconut water.

The production process of this creamy coconut delicacy involves finely boiling water from mature coconuts, normally 10 to 11 months old, with refined sugar, water, and glacial acetic acid, otherwise known as vinegar acid, giving the mix a fruity, pungent aroma and taste. This solution is left to cool before introducing Acetobacter xylinum, an essential culture nourished in coconut water to generate the cellulose content within Nata de coco. Following fermentation for at least a week, the nata solidifies and is finally sliced into diminutive cubes before being readied for sale.

Nata de Coco can be conveniently acquired at Asian markets, as well as on online platforms like Southeats and Weee!, or the CVJ Asian Market. Eaten in its native form, Nata de Coco exudes a mellow sourness blended with a hint of sweetness, becoming an inviting inclusion for desserts, mixed drinks, or even salads. Enhancing its appeal is its jelly-like consistency, delivering a burst of intense coconut flavor with each morsel.

Versatile and delectable, Nata de Coco finds itself at home in a plethora of desserts including halo halo, Es Teler, and Rum-and-Coke Shaved Ice with Coconut Jelly. It plays a compelling role in fruit salads, bubble tea, and serves as a delightful topping on ice cream and frozen yogurt. Savored standalone, it proves to be a refreshing, palate-pleasing snack.