Nata de coco

Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus.

Originating in Ramon, Isabela, nata de coco was invented in 1949 by Teódula Kalaw África as an alternative to the traditional Filipino nata de piña made from pineapples. It is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails. Nowadays, nata de coco can be made using ground konjac plant fibers. The konjac in the composition helps make nata de coco low in calories. Nata de coco with added konjac is often used to make low-calorie bubble tea.