There are a few ways to make nata de coco using either coconut water or grated coconut as the base.Nata de coco itself has the consistency of jelly, can be somewhat chewy and is often incorporated into desserts or drinks.
- 2.2 lbs fresh coconut, grated
- 1 1/4 cups glacial acetic acid
- 3 cups refined sugar
- 2 cups coconut water
- 3 gallons tap water
- 1/2 gallon nata starter
Step 1:Mix the grated coconut with the tap water, and then strain through a cheesecloth. If a cheesecloth is not on hand, a folded paper coffee filter or finely-woven white cotton handkerchief or paper coffee filter also work well.
Step 2:Add all remaining ingredients to the grated coconut and tap water. Stir well until the sugar is completely dissolved.
Step 3:Take the mixture and pour it into clean basins or jars for fermentation.
Step 4:Allow the mixture to ferment for 8 to 10 days.
Step 5:Once the fermentation process is complete, remove any scum that has formed, rinse well and then cut into cubes. Boil the nata de coco in water several times using clean water each time until the acidic smell and taste is completely gone.
Step 6:Boil one more time in water with equal amounts of sugar and nata until the cubes finally become transparent.