Nata de coco can be sweetened as desserts or candies. It is commonly used as an ingredient in sweet fruit salads, pickles, fruit cocktails, drinks, ice cream, gourmet dishes and other recipes. Nata de Coco is one of the highest sources of insoluble dietary fiber, carbohydrate, vitamins and minerals, no cholesterol and low in fat.
Here are some of the best Nata de Coco dessert recipes to try: Nata de Coco Fruit Salad: Combine Nata de Coco with fresh fruit such as mango, pineapple, and papaya for a refreshing and healthy dessert. Nata de Coco Yogurt Parfait: Layer Nata de Coco, yogurt, and fresh berries in a glass for a delicious and nutritious breakfast or snack.
Abstract and Figures. Nata de coco is coconut water fermented foods by the bacteria Acetobacter xylinum. In general, the production of nata de coco is done by direct inoculation into liquid medium
Nata de coco sheet was harvested by separating the nata from the spent liquid medium. Thin bacterial films were scrapped off the nata surface using blunt instrument. Nata de coco sheet then was measured for initial hardness, color, and texture. After that, the nata was cut into small cubes approximately 1.5 cm × 1.5 cm (Figure 5). The nata cubes
The mixture needs to undergo a second heating process by boiling to dissolve the ingredients and form a homogeneous mixture. After that, the coconut water mixture is transferred to the fermentation tank which has been cleaned and sealed. The whole mixture is refrigerated for 8-10 hours to prepare for fermentation.
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how to cook nata de coco
