Raw Nata de Coco or coconut jelly cube is now liked by many people because it keeps the natural taste, easy to use and feels cool to eat. It is simple and can be used in many ways so it fits well for homemade desserts. For shops, cafés or restaurants, it is also a low-cost and useful option to make the menu more attractive.
1. What is Raw Nata de Coco?
Raw Nata de Coco is made when mature coconut water is fermented by Acetobacter xylinum with some nutrients like acetic acid and ammonium sulfate. From this process comes the jelly cube that has a chewy and crunchy texture. To produce high-quality products, people must control temperature, light, air, and pH levels.
Today, raw coconut jelly is sold in ingredient shops and also online. But it is important to pick the one that has a clear label with the original ingredients and expiry date.
2. Health Benefits of Nata de Coco
Coconut jelly is not only a sweet snack. It also has some health value:
Helps digestion: It has fiber that makes bowel movement better, keeps the gut healthy, avoids constipation and reduces stomach pain.
Lowers bad cholesterol: The fiber can cut down blood fat and lower the risk of heart problems, high blood pressure and some cancers.
Cools body and reduces stress: Amino acids in the jelly are said to cool the body and fight tiredness, good to eat on hot days.
Supports brain health: The fermentation process may contribute to improved focus and memory, although further research is needed.
Coconut jelly is generally healthy, but having too much can sometimes cause bloating or an upset stomach. And if you’re giving it to young children, keep an eye out - it could be a choking risk.
3. Ways to use coconut jelly in dishes
Besides being nutritious, raw coconut jelly is an incredibly versatile ingredient for countless creative dishes:
As a topping for ice cream, Vietnamese sweet soups, or bubble tea.
Mixed with milk and fresh fruits for a refreshing snack.
Used in summer drinks like chia seed coconut jelly, rock sugar coconut jelly, or butterfly pea coconut jelly.
4. GC Food raw Nata de Coco: A convenient solution for refreshing treats
GC Food’s coconut jelly is made from fresh coconut water sourced from Bến Tre and produced using modern Pasteurization technology. This method preserves the natural jelly fibers, giving it the authentic taste, chewy-crunchy texture, and appealing look that customers love, while also affirming GC Food’s reputation for quality.
In 2015, GC Food established the Vinacoco factory in Đồng Nai with advanced production lines, marking a major milestone for Vietnam’s coconut jelly industry. The company also partners with hundreds of coconut farmers in Bến Tre to build a sustainable supply chain. With over 72,000 hectares of coconut trees (42% of Vietnam’s total area) and around 600 million coconuts harvested annually, Ben Tre provides an abundant source of raw materials.
Thanks to its abundant raw materials and modern processing, GC Food’s coconut jelly has successfully entered demanding international markets, including Japan, South Korea, and Europe.
5. GC Food's Raw coconut jelly production process
5.1. Fermentation stage
Harvested coconut water is sterilized, then inoculated with Acetobacter xylinum. In a controlled environment with the right temperature and pH, the bacteria transform coconut water sugar into cellulose, forming jelly layers. After about 8–10 days, a thick layer of nata is formed, harvested, and cleaned.
5.2. Shaping and Processing
Soak - Slice - Cut: The jelly is soaked in clean water to plump up and whiten, then put into machines to be sliced thinly and cut into small cubes or strips.
Re-soak: The gel is soaked again in clean water to balance the pH and remove impurities.
Cook: The nata is sterilized in pressure cookers to ensure food safety.
5.3. Packaging
The processed coconut jelly is packed, then pasteurized under strict conditions to preserve quality and safety.
This closed-loop process ensures product stability, with bacterial strains being the key to coconut jelly quality. Critical steps like cooking and sterilization are managed by automated systems, ensuring the consistency and safety of this traditionally fermented coconut jelly product.
6. GC Food’s Range of raw Nata de Coco products
GC Food’s raw coconut jelly has a perfectly chewy texture and a mild sweetness that brings a cool, refreshing taste. It is not only a popular summer snack but also a high-value ingredient for the F&B industry. Some of GC Food’s signature raw nata de coco products include:
6.1. Signature Nata de Coco
Lightly sweet, naturally chewy, and easy to pair with drinks and desserts like milk tea, yogurt, or fruit bowls.
6.2. Diced Nata de Coco
It is cut into small, neat square pieces, available in various sizes to suit different uses.
6.3. Shaped Nata de Coco
Made into eye-catching shapes like stars, hearts, or sticks - perfect for adding a visually appealing touch to beverages.
6.4. Pressed Nata de Coco
Dehydrated nata de coco with reduced water content, allowing longer storage. To use it, simply rehydrate and cook before adding to desserts, refreshing drinks, or fruit mixes to enhance both flavor and visual appeal.
With its natural taste, ease of preparation, and broad applications, GC Food's raw Nata de Coco is the reliable choice for creating appealing and delicious desserts. Whether you're a home cook who loves chilled treats or an F&B business looking to enhance product quality, raw coconut jelly is the ideal ingredient.
