Production Process of Jelly(Nata-de-Coco)

Nata de Coco is a white, gelatinous food product. Quality nata is smooth, clear and chewy. It can be sweetened as desserts or candies. It is an excellent ingredient for sweet fruit salads, pickles, fruit cocktails, drinks, ice cream, sherbets and other recipes.

Preparing of ingredients o Water o Dissolving sugar o Extracting coconut milk o Glacial acetic acid o Mother liquor
Mixing
Filling the mixture into nata mold
Fermenting in temperature 23-32° C about 8-10 days
Harvesting by separating nata from the spent liquor
Cleaning nata by scraping the cream and the thin, white layer part
Soaking clean nata by keeping immersed in water*
Cutting into cubes
Draining and boiling in water for 5-10 minutes
Checking if acid is totally removed		Nata de Coco
Making Nata de Coco In syrup
Adding sugar equal to the weight of drained nata
Mixing and setting aside overnight
Stirring the mixture to disperse undissolved sugar
Adding small amount of water
Heating to boiling point
Setting aside overnight
Repeating the heating process until the nata is fully penetrated with sugar**
Packing