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Fresh nata de coco can be bought in wet market and you can also make your own but you need the nata starter which is not easy to find. It is also not easy to make nata de coco. Fresh nata de coco is sour because of the fermentation involved in making it. You have to preserve it by cooking it on sugar syrup like the recipe I have here.


Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes. Nata de coco is highly regarded for its high dietary fiber, and […]


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Nata de Coco is a chewy, translucent, jelly-like substance produced by the bacterial fermentation of coconut water. It is mixed in one of the most popular refreshment, the halo-halo, with other stuffs like red beans, macapuno, sweetened bananas and sweet potatoes, ube and leche flan.


Nata de coco, a natural high fiber food with a unique texture, makes a versatile ingredient for main dishes, juices, ice cream, yogurt, salads, desserts, bakery items and whatever else the creative mind can concoct!


Nata de coco (also marketed as "coconut gel") is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus.Originating in the Philippines, nata de coco is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream ....


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.


The original dessert had mango and sago and coconut milk, which is good, but could be better -- so I made it creamier with all purpose cream, added Nata de coco and lychee gelatin. This recipe has ripe mangoes, mini sago, nata de coco and lychee flavored gelatin.


The unique flavour and surprisingly chewy texture of nata de coco (coconut gel) is the perfect foil for this tart, Greek-style yoghurt cheesecake on a ginger-spiced biscuit base. You will need a ...