Nata de Coco (Coconut Water Gel) is a traditional Filipino recipe for a classic dessert gel of sweetened and acidulated coconut water fermented with coconut yeast or gelled with agar-agar. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Coconut Water Gel (Nata de Coco).
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Make your own nata de coco at home with this simple recipe. You’ll love incorporating this dish into a salad, cakes, ice cream, and more!
Ingredients:
1l Fresh coconut water
150-200g Sugar (Adjust according to your desired level of sweetness.)
1-2 teaspoons White vinegar or lemon juice
5-10g Coconut yeast or agar-agar (Coconut yeast is preferred, but agar-agar works as a substitute gelling agent)
50-100ml Filtered water (Used for dissolving the yeast.)
Method:
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 fibres. Fresh coconut water might contain a little residue, so thorough filtering is essential.
If using tins or cartons of coconut water, you can use it directly. Just make sure to choose a type that has no added colours or preservatives to ensure that your Nata de Coco has a clear and beautiful appearance.
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.
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.
Now combine the white vinegar and the sugar solution with 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. If you don’t have vinegar, you can substitute lemon juice. Just a small amount of acid is needed to ensure proper fermentation of 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. Coconut yeast typically dissolves easily, while agar-agar requires heating to dissolve fully. However, in this method, you only need to dissolve the yeast in cold water.
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. You can check the temperature by touching the water; it should feel warm, not too hot or cold.
When the coconut water mixture is warm, add the dissolved yeast and stir well. Then, pour this mixture into a clean mould or bowl to form Nata de Coco. If you prefer small pieces of Nata de Coco, divide the solution into smaller moulds. For a larger layer, pour it into a larger mould.
After pouring the mixture into your mould, cover it with a clean towel or plastic wrap to retain heat during the fermentation process. Place the mould in a warm location (ideally between 25-30°C).
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.
After 24 to 48 hours, you can uncover the mould 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.
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.
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.
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