Nata De Coco From Coconut Water

NATA DE COCO FROM COCONUT WATER  

Raw materials:
      
Coconut water
     
Refined sugar
               
Ammonium phosphate
   

Acetic acid
     

Nata starter

Equipment used:
      
Weighing scale
                                
Wide-mouthed glass jars or basins
                                         
Strainers
                                         
Kettles 

Procedure: 

1. The collected coconut water is filtered through a cheesecloth. One
hundred (100 gms.) refined sugar and 5 grams monobasic ammonium
phosphate is mixed for every liter of coconut water in a container. 

The container is covered and the mixture allowed to boil. It is then allowed to    cool after boiling and 6.9 ml. of glacial acetic acid is added. 

2. 110-150 ml. of starter (available at ITDI) is added to the mixture.
It is subsequently transferred to big mouthed clean jars leaving ample space atop mixture and covered with clean cheese cloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move jars during growth period. 

3. 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.

4. 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:ITDI (DOST)
Descriptor: Food technology
Descriptor:   Nata de coco
Descriptor:   Coconut water

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