Nata De Coco From Coconut Milk

NATA DE COCO FROM COCONUT MILK 
 

 
Materials needed:
     
Grated coconut -- 1 kilo
     
Refined sugar -- 600 gms.
     
Glacial acetic acid -- 325 c (available in drugstores)
     
Coconut water -- ½ liter
     
Ordinary water -- 12 liters
     
Nata starter -- 2 liters (available at ITDI) 

Procedure: 

1. Extract the cream from the coconut, strain through a cheesecloth.

2. Mix all ingredients.

3. Transfer to big mouthed clean jars and allow around 2-3 inches in height of the    liquid.

4. Cover with a clean cheesecloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move the jars during growth period. 

5. Harvest is ready after 15 days or more, making sure that all conditions are asceptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations. 

6. Dessert Making: The "nata" is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the "nata"
cubes become transparent.

Source:       Technology developed by: ITDI (DOST)
Descriptor:   Food technology
Descriptor:   Nata de coco
Descriptor:  Coconut milk

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