Nata De Coco is made by fermenting coconut water with acetic acid bacteria called Acetobacter xylinum. This bacteria can live in coconut water
and certain fruits that have glucose, which is then converted into cellulose and releases on the fruit's surface. Cellulose layers form on the fruit's juice surface, eventually thickening into what we call nata.
To make Nata De Coco, they use coconut water from old coconuts. Coconut water from young coconuts doesn't have enough minerals needed for the Acetobacter xylinum bacteria to grow. Also, sprouted coconut water contains too much oil, which can hinder the growth of Acetobacter xylinum bacteria.
Nata de coco is a food source high in dietary fiber, very low in fat, and cholesterol-free, making it suitable for consumption during diets.
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