Make nata de coco from coconut water at home and enjoy a fresh, chewy, delicious, and healthy treat. There is no need for store-bought versions filled with preservatives—this homemade recipe is simple, natural, and packed with coconut goodness. With just a few essential ingredients and easy steps, you can create soft, jelly-like cubes perfect for milk tea, desserts, or a refreshing snack. Ready to dive in? Let’s get started and make your own nata de coco!
Prepare essential ingredients
Ingredients
- Fresh coconut water: 1 liter (If you don’t have fresh coconut water, you can use canned coconut water, ensuring it has no colorants or preservatives.)
- Sugar: 150-200g (Adjust according to your desired level of sweetness.)
- White vinegar or lemon juice: 1-2 teaspoons (This helps create an acidic environment for fermentation.)
- Coconut yeast or agar-agar: 5-10g (Coconut yeast is preferred, but agar-agar works as a substitute.)
- Filtered water: 50-100ml (Used for dissolving the yeast.)
Necessary Tools
- A clean pot or basin to boil and mix the ingredients.
- A mold or basin to pour the jelly solution and ferment.
- A clean towel or plastic wrap to cover during fermentation.
Detailed steps
Step 1: Prepare the coconut water
If using fresh coconut water, buy a fresh coconut, chop it open, and filter the coconut water. Be sure to filter it carefully to remove any impurities, such as coconut shells and coarse fibers. Fresh coconut water might contain a little residue, so thorough filtering is essential.
If using canned coconut water, you can use it directly. Just make sure to choose a type that has no added colors or preservatives to ensure that your Nata de Coco has a clear and beautiful appearance.
Step 2: Mix the sugar solution
Add sugar to the coconut water. Use approximately 150-200g of sugar, adjusting based on your taste preference. Stir well until the sugar dissolves completely. This step is crucial, as the amount of sugar will determine the sweetness of the Nata de Coco.
Tip: If you prefer Nata de Coco to be moderately sweet, start with 150g of sugar. If it’s too sweet, you can reduce the amount next time.
Step 3: Add acid to create an active yeast environment
In this step, add the white vinegar and the sugar solution to the coconut water. Use about 1-2 teaspoons of vinegar to create an acidic environment that allows the coconut yeast to work effectively and form jelly.
Tip: If you don’t have vinegar, you can substitute it with lemon juice. Just a small amount of acid is needed to ensure proper fermentation of the yeast.
Step 4: Dissolve the yeast
Add coconut yeast (or agar-agar) to approximately 50-100 ml of filtered water in a small cup. Stir until the yeast is completely dissolved.
Note: Coconut yeast typically dissolves more easily, while agar-agar requires heating to dissolve fully. However, in this method, you only need to dissolve the yeast in cold water.
Step 5: Heat the coconut water mixture
Gently heat the coconut water and sugar mixture over low heat (around 40-50°C). Avoid boiling; just warm the coconut water slightly. Be cautious, as high temperatures can kill the yeast, preventing the jelly from forming.
Tip: You can check the temperature by touching the water; it should feel warm, not too hot or cold.
Step 6: Mix the yeast into the solution
When the coconut water mixture is warm, add the dissolved yeast and stir well. Then, pour this mixture into a clean mold or bowl to form Nata de Coco.
Tip: If you prefer small pieces of Nata de Coco, divide the solution into smaller molds. For a larger layer, pour it into a larger mold.
Step 7: Fermentation
After pouring the mixture into the mold, cover it with a clean towel or plastic wrap to retain heat during the fermentation process. Place the mold in a warm location, ideally between 25-30°C.
Note: The fermentation time can range from 24 to 48 hours, depending on the yeast’s temperature and strength. During this period, the solution will develop a transparent jelly layer, similar to Nata de Coco jelly.
Step 8: Test the jelly
After 24 to 48 hours, you can uncover the mold and inspect the results. The Nata de Coco should have formed transparent, elastic jelly layers. You can gently use your hand or a spoon to test the elasticity and texture of the jelly.
Step 9: Wash and store
Cut the Nata de Coco into bite-sized pieces. Rinse the jelly pieces under cold water to remove any impurities from the fermentation. For added sweetness, soak the jelly in a sugar-water solution (approximately a 1:1 ratio of sugar to water) before storing it in the refrigerator. This will soften the jelly and extend its shelf life.
Fermentation temperature: Nata de Coco should be kept warm (about 25-30°C) for the best fermentation process. If it is too cold, the jelly will not form.
Experiment with flavors: You can make Nata de Coco with other flavors by adding fresh coconut water or fruit syrup to the coconut water solution, creating versions of Nata de Coco with unique flavors.
Storage: Nata de Coco can be stored in sugar water or syrup in the refrigerator (up to 3 to 4 days) and used as a dessert or with fruit juices.
With this simple recipe, you’ll enjoy the sweet, refreshing taste of homemade nata de coco while being completely assured of its safety and health benefits. There’s nothing more satisfying than creating your own treat from fresh ingredients. Make nata de coco from coconut water at home to experience the delicious, nutritious flavors straight from nature. Wishing you success and joyful moments with this healthy, homemade delight!