Nata De Coco recipe is one of the phrases that many people search for online. With its special chewy and delicious texture, nata de coco has become an ingredient most people want to try in their dishes. In this article, let’s learn some recipes with this ingredient, from savory to sweet dishes.
Overview of Nata de Coco
Before learning about nata de coco recipes, let’s review some information about this ingredient.
- Texture: Nata de Coco is characterized by its unique and distinctive texture. It is chewy and slightly elastic, giving it a delicious mouthfeel. The texture is created by forming a network of cellulose fibers during fermentation. It adds a pleasant chew when incorporated into dishes, distinguishing it from other gelatinous or jelly-like substances.
- Flavor: Nata de Coco has a light and delicate taste, making it a versatile ingredient in sweet and savory dishes. Its relatively neutral flavor complements and enhances the overall flavor of various recipes. Although it does not overpower the other ingredients, Nata de Coco’s mild sweetness contributes to the overall taste of dishes that use it.
- Uses: Nata de Coco is widely used in culinary applications, especially desserts and beverages.
So, we have reiterated the information about Nata de coco. The above information mainly focuses on factors affecting dishes. Next, let’s learn about the recipes for making nata de coco.
Some recipes incorporate popular Nata de Coco
Here are some specific nata de coco recipes, from deserts to tops and savory dishes.
Nata de coco recipes desserts
Nata De Coco Fruit Salad
Nata de Coco is often added to fruit salads, providing a chewy contrast to the fresh fruits. A refreshing fruit salad combining Nata de Coco with fresh fruits such as pineapple, mango, and strawberries. I tossed a light syrup or coconut milk dressing for sweetness and flavor.
Ingredients:
- 1 cup of Nata De Coco cubes
- 1 cup of fresh pineapple chunks
- 1 cup of ripe mango chunks
- 1 cup of sliced strawberries
- 1 cup of seedless grapes, halved
- 1 cup of watermelon balls
- 1 cup of cantaloupe balls
- 1 cup of honeydew balls
- Light Syrup Dressing: 1/2 cup of water, 1/4 cup of sugar, 1 tablespoon of lemon juice
Instructions:
- Prepare the fruits: Wash and prepare all the fruits by cutting them into bite-sized chunks or balls.
- Add Nata De Coco: Add the Nata De Coco cubes to the bowl of fruits.
- Prepare the dressing: Choose either the light syrup or coconut milk dressing based on your preference.
- Combine water and sugar in a small saucepan for the light syrup dressing. Heat over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and let it cool. Once cooled, add lemon juice and stir well.
- Dress the salad: Pour the desired dressing over the fruit and Nata De Coco mixture. Toss until all the fruits and Nata De Coco are coated with the dressing.
Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Ice Cream and Frozen Treats
Nata de Coco is incorporated into ice cream and frozen desserts, contributing to the overall texture and flavor. For example, coconut nata de coco ice cream is a homemade coconut-flavored ice cream enriched with Nata de Coco bits. Provides a cool and satisfying dessert with the added texture of chewy coconut jelly.
Ingredients:
- 2 cups of heavy cream
- 1 cup of coconut milk
- 3/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1 cup of Nata De Coco cubes
Instructions:
- Combine the heavy cream, coconut milk, sugar, and vanilla extract in a mixing bowl. Whisk together until the sugar is dissolved and the mixture is well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
- Once the ice cream reaches a soft-serve consistency, add the Nata De Coco cubes into the ice cream maker. Continue churning for 2-3 minutes to incorporate the Nata De Coco evenly.
- Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
Nata De Coco and Sago Gulaman (filipino Dessert)
A popular Filipino dessert featuring a combination of Nata de Coco, sago (tapioca pearls), and gulaman (jelly). It is sweetened with brown sugar syrup and coconut milk, creating a delicious and layered dessert.
The Ingredients
To create this delectable dessert, you will need the following ingredients:
- 1 cup Nata De Coco, drained
- 1/2 cup sago (tapioca pearls)
- 1 pack Gulaman (jelly), any flavor of your choice
- 4 cups water
- 1 cup brown sugar
- 1 cup coconut milk
Preparing the dessert
- Prepare the Sago: Boil 4 cups of water, add tapioca pearls, cook until transparent, then drain and rinse.
- Prepare the Gulaman: Follow package instructions to make jelly and cut it into cubes.
- Make the Brown Sugar Syrup: Heat 1 cup of water and 1 cup of brown sugar in a saucepan until the sugar dissolves. Let it cool.
- Assemble the Dessert: Layer Nata De Coco, sago, and gulaman cubes in serving glasses. Drizzle brown sugar syrup over each layer. Add coconut milk.
Chill the Nata De Coco and Sago Gulaman dessert in the refrigerator for at least an hour to allow the flavors to meld and the dessert to cool.
Read more: How To Make Nata De Coco At Home ?
Nata de coco delicious savory recipes
Thai-style nata de coco salad
A savory salad with a mix of fresh vegetables, grilled chicken, and Nata de Coco. Tossed in a Thai-inspired dressing for a balance of flavors and textures.
The Ingredients:
To create this mouthwatering salad, gather the following ingredients:
- 2 cups of mixed salad greens
- 1 cup of shredded grilled chicken
- 1/2 cup of Nata De Coco, drained
- 1/2 cup of cherry tomatoes, halved
- 1/2 cup of cucumber, thinly sliced
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of fresh cilantro leaves
- 1/4 cup of roasted peanuts, crushed
- 3 tablespoons of lime juice
- 2 tablespoons of fish sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of vegetable oil
- 1 clove of garlic, minced
- 1 Thai chili, finely chopped (optional for spice lovers)
Preparing the Salad:
- Grill the seasoned chicken until cooked, then shred and set aside.
- Mix salad greens, shredded chicken, Nata De Coco, cherry tomatoes, cucumber, red onion, and cilantro in a large bowl.
- Whisk together lime juice, fish sauce, soy sauce, honey, vegetable oil, garlic, and Thai chili for the dressing.
- Drizzle dressing over the salad, toss gently, then sprinkle with crushed roasted peanuts.
Nata De Coco and Shrimp Spring Rolls
Vietnamese-style spring rolls filled with shrimp, fresh herbs, and Nata de Coco. The chewy texture adds a unique twist to the traditional spring roll experience.
The Ingredients:
To create these delectable spring rolls, gather the following ingredients:
- Rice paper wrappers
- Cooked shrimp, peeled and deveined
- Nata De Coco drained and chopped into small pieces
- Fresh herbs (such as mint, cilantro, and basil), chopped
- Rice vermicelli noodles, cooked and cooled
- Lettuce leaves
- Carrots, julienned
- Cucumber, julienned
- Dipping sauce of your choice (such as peanut sauce or sweet chili sauce)
Preparing the Spring Rolls:
Here are the simplified steps for making Nata De Coco and Shrimp Spring Rolls:
- Soften the Rice Paper Wrappers: Dip one rice paper wrapper into warm water until soft, then place on a clean surface.
- Assemble the Spring Rolls: Place lettuce, rice vermicelli noodles, shrimp, Nata De Coco, herbs, carrots, and cucumbers on the softened wrapper.
- Roll the Spring Rolls: Fold the sides of the wrapper over the filling, then tightly roll from the bottom, tucking in the filling as you go.
- Serve the Spring Rolls: Serve fresh or chilled, and diagonally cut each roll in half for a better presentation.
Read more: How Is Homemade Nata De Coco
Nata De Coco Chicken Adobo
A Filipino adobo dish featuring chicken cooked in a savory soy sauce and vinegar marinade. Nata de Coco is added for a sweet and chewy component to the savory dish.
The Ingredients:
To prepare Nata De Coco Chicken Adobo, gather the following ingredients:
- 1.5 pounds of chicken (preferably bone-in, skin-on, such as chicken thighs or drumsticks)
- 1/2 cup of soy sauce
- 1/2 cup of white vinegar
- 4 cloves of garlic, minced
- 1 onion, sliced
- 1 tablespoon of whole peppercorns
- 2 bay leaves
- 1/2 cup of Nata De Coco, drained
- 2 tablespoons of cooking oil
- Salt to taste
- Steamed rice for serving
Marinating and Cooking the Chicken:
- Marinate the Chicken: Combine soy sauce, white vinegar, garlic, onion, peppercorns, and bay leaves in a bowl. Add the chicken, coat it, and refrigerate for at least 1 hour.
- Cook the Chicken: Heat oil, then brown the chicken. Pour in the reserved marinade and simmer for 30-40 minutes. Adjust seasoning with salt if needed.
- Add Nata De Coco: Once the chicken is cooked, add drained Nata De Coco and simmer for 5 minutes.
Remove bay leaves, then serve the Nata De Coco Chicken Adobo over steamed rice. Garnish with chopped green onions or cilantro.
Nata de coco delicious sweet recipes
Nata De Coco and Pineapple Upside-Down Cake
A tropical twist on a classic dessert with Nata de Coco and pineapple chunks.The chewy Nata de Coco complements the caramelized pineapple for a delightful treat.
The Ingredients:
To create this tropical delight, gather the following ingredients:
- 1/4 cup of unsalted butter
- 1/2 cup of brown sugar
- Pineapple chunks (fresh or canned)
- Nata De Coco drained
- 1 and 1/2 cups of all-purpose flour
- 1 and 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 3/4 cup of milk
Creating the Nata De Coco and Pineapple Upside-Down Cake:
- Preheat oven to 350°F (175°C).
- Melt unsalted butter in a 9-inch round cake pan or cast-iron skillet, then sprinkle brown sugar over it. Arrange pineapple and Nata De Coco on top.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and granulated sugar, then beat in eggs and vanilla extract. Gradually alternate, adding dry ingredients and milk.
- Pour batter over topping in a pan and bake for 40-45 minutes. Let the cake cool, then invert it onto a serving plate.
- Serve warm or at room temperature, optionally garnish with Nata De Coco and mint leaves.
Coconut Nata de Coco Rice Pudding
Creamy rice pudding infused with coconut milk and studded with Nata de Coco.A comforting and flavorful dessert with a chewy surprise in every bite.
The Ingredients:
To create this creamy and chewy delight, gather the following ingredients:
- 1 cup of jasmine rice (or any other short-grain rice)
- 2 cups of water
- 1 can (13.5 oz) of coconut milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/2 cup of Nata de Coco, drained
- 1 teaspoon of vanilla extract
- Ground cinnamon or toasted coconut flakes for garnish (optional)
Creating the Coconut Nata de Coco Rice Pudding:
- Rinse jasmine rice under cold water, then combine with water in a saucepan. Boil, then simmer for 15-20 minutes.
- After the rice is cooked, add coconut milk, sugar, and salt. Cook for 10 minutes until creamy.
- Add drained Nata de Coco and cook for 2-3 minutes.
- Remove from heat, stir in vanilla extract, and let it cool slightly before serving. Garnish with cinnamon or toasted coconut flakes. Serve warm or chilled.
Nata de Coco and Mango Sticky Rice
A popular Southeast Asian dessert combining sweet mango slices, sticky rice, and Nata de Coco. The chewiness of Nata de Coco adds a unique element to this beloved dessert.
The Ingredients:
To create this Southeast Asian delight, gather the following ingredients:
- 1 cup of glutinous rice (also known as sticky rice)
- 1 ripe mango, peeled and sliced
- 1 cup of coconut milk
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- Nata de Coco drained (amount to your preference)
- Toasted sesame seeds or shredded coconut for garnish (optional)
Creating Nata de Coco and Mango Sticky Rice:
- Sticky Rice: Rinse glutinous rice, soak for 4 hours, then steam for 25-30 minutes.
- Coconut Sauce: Heat coconut milk, sugar, and salt until sugar dissolves, set aside.
- Assembling: Transfer cooked sticky rice to a bowl, pour coconut sauce over it, gently toss, and let it cool slightly.
Place some sticky rice on a plate or in a bowl. Top the rice with sliced mangoes and Nata de Coco. Optionally, sprinkle toasted sesame seeds or shredded coconut over the dessert for added texture and flavor.
The versatility of Nata de Coco allows it to be incorporated into a wide range of culinary creations, making it a favorite ingredient in traditional and modern cooking. Its ability to add texture without overwhelming flavors makes it suitable for diverse dishes, appealing to those who prefer unique and enjoyable food experiences. These Nata de Coco recipes showcase the versatility of various culinary creations, ranging from desserts to beverages. The chewy and translucent nature of Nata de Coco adds a unique and enjoyable dimension to these dishes, making them popular among those who appreciate interesting textures and flavors in their food.