Abstract
A process for producing Nata de Coco comprising the steps of: a) adding hot water to the grated coconut meat and extracting the coconut milk by using a strainer or cheesecloth; b) mixing the ingredients of coconut milk, refine sugar, glacial acetic acid, water and Nata starter/mother liquor; c) filtering the mixture using a fine mesh strainer and placing into a sterilized container; d) covering and fermenting the mixture for 7- 14 days at temperature of 30 – 32 oC; e) harvesting and transferring the fermented Nata slab to another containers containing water; f) leaching out acidic taste from the Nata slab by soaking in several changes of water and slicing the Nata slab into desired sizes; g) soaking the sliced Nata in plastic containers containing water if pH is less than or equal to 4, or water with acetic acid if pH is greater than 4; and h) storing the sliced Nata in normal condition.