Mr. Lê Trí Thông – Deputy General Director
Nata de Coco is a chewy and refreshing snack that many people enjoy from kids to adults. In fact, it is more than a sweet dessert because coconut jelly also has good nutrition but many still think it is not healthy. Now we will look back at where it comes from and see how you can make clean and safe Nata de Coco right at home.
1. What is Nata de Coco and how is it made?
1.1 The origin of coconut jelly
Coconut jelly, also known as nata de coco, is the product of a special fermentation process using aged coconut water. After fermentation, the jelly is cut into small cubes. This familiar, tasty treat has quite an interesting history.
Nata de coco first appeared in the Philippines in 1949. It was invented by Teódula Kalaw África, a chemist working for the National Coconut Corporation of the Philippines. Initially, she was looking for a replacement for nata de piña - a jelly made from pineapple since the 18th century, but its production was limited by seasonality. With the invention of coconut jelly, the culinary world gained a new, chewy dessert that could be made year-round.
In Vietnam, the largest production hub of coconut jelly is in Bến Tre, a region famously known as the "Land of Coconuts."
Bến Tre, the "Land of Coconuts," is also where nata de coco is produced on the largest scale in our country. From here, nata de coco is distributed nationwide and has become a staple ingredient in many sweet soups, yogurts and refreshing beverages.
1.2 What is coconut jelly made from?
When answering the question "What is nata de coco made from?", the basic and most common recipe includes aged coconut water, cooked with sugar and a small amount of ammonium sulfate.
Once this mixture cools, acetic acid is added to adjust the pH. Then, the bacteria Acetobacter xylinum are introduced. These bacteria "work" for one to two weeks to form a thick layer of cellulose. The result is raw coconut jelly.
The raw coconut jelly is then thoroughly washed, cut into smaller pieces, boiled, and soaked in sugar water. This step not only gives the jelly a pleasant, mild sweetness but also extends its shelf life. The final product consists of transparent, crisp, and delightfully chewy pieces of jelly, which, when combined with other ingredients, create tempting cool drinks.
Most methods for making coconut jelly are similar, but sweetness or flavor can be adjusted at the last stage. Furthermore, because of its easy-to-manage shape, people generally stick to making it in a small cube, which has become the "default size" for this topping.
2. Nata de Coco's nutritional value
Before making your own batch, take a moment to look at why coconut jelly is a healthy, worry-free snack:
Low in Calories: Coconut jelly is naturally low in calories, usually around 60 - 70 calories per serving, depending on added sugar or flavorings. This makes it a suitable snack for anyone trying to manage their daily calorie intake.
High in Fiber: The most significant feature of coconut jelly is its high fiber content. Fiber supports digestion, helps stabilize bowel movements, prevents constipation, and creates a feeling of fullness. This is very helpful for those trying to lose or maintain weight.
Low in Fat: Coconut jelly naturally contains almost no fat, making it a healthy choice for anyone looking to reduce fat in their diet.
Low in Sugar: Coconut jelly itself contains very little sugar. However, some packaged products have added sugar for extra sweetness. Choosing low-sugar products will be better for your health.
3. International-standard nata de coco production process at GC Food
3.1 GC Food – A trusted brand for coconut jelly
GC Food is currently the largest producer of aloe vera and coconut jelly in Vietnam, supplying both the domestic market and many other countries. Driven by a passion for clean agriculture, meticulous care at every step, strict food safety, and a unique recipe for crispy, chewy nata de coco, GC Food continues to grow sustainably, maintaining its leading position in aloe vera, coconut jelly, and other key agricultural products.
3.2 How GC Food nata de coco is made
GC Food’s coconut jelly is sourced from the largest coconut water region in the country, resulting in a product with a natural crispness and a mild, clean sweetness combined with light sugar syrup. It’s neither cloying nor too heavy and delivers a surprising feeling of freshness.
What sets GC Food apart is its advanced production technology and mastery of the fermentation strains that determine product quality. The international-standard process of making GC Food coconut jelly includes three main stages:
3.2.1 Culturing and fermentation
After being collected, mature coconut water is carefully pasteurized and inoculated with Acetobacter xylinum bacteria. Under controlled temperature and pH conditions, these bacteria convert natural sugars into cellulose, forming a natural jelly membrane.
After 8 to 10 days, the thick, ivory-white jelly sheet is ready for harvesting, cleaning, and further processing.
3.2.2 Processing and shaping
Once harvested, the jelly goes through shaping and finishing steps, including:
Soaking, slicing, and cutting: The jelly is soaked to enhance brightness and texture, then sliced and cut into cubes or strips as required.
Second rinsing: Helps balance pH, remove impurities, and improve natural firmness.
Cooking: The jelly is cooked in modern pressure tanks to ensure complete sterilization while strictly meeting food safety standards.
3.3 Packaging and finishing
The processed jelly is packed with syrup, then pasteurized under optimal conditions using Pasteur technology to ensure safety and product stability.
According to Mr. Lê Trí Thông, Deputy General Director, the pasteurization process plays a key role in GC Food’s modern coconut jelly production line. This process is tightly monitored to ensure food safety by completely eliminating harmful microorganisms such as E. coli and Salmonella - all without the use of chemical preservatives. As a result, the product stays fresh longer while keeping its natural taste intact.
In addition, Pasteurization helps preserve the jelly’s signature flavor. Temperature and holding time are precisely optimized to maintain its natural aroma and taste, while the closed production system prevents contamination or unwanted odors. The jelly’s fibrous texture remains intact, giving it a firm, chewy, and enjoyable bite.
Through advanced technology, GC Food not only enhances food safety standards but also preserves the jelly’s sensory and aesthetic qualities. That’s why GC Food coconut jelly has become a trusted, nutritious ingredient widely used in the F&B industry.
4. Simple coconut jelly recipe to make at home
4.1. Ingredients
The core ingredients for making delicious coconut jelly at home are actually quite simple:
Raw nata de coco
White sugar or rock sugar
Pandan leaves
4.2. Preparing the Ingredients
First, you need to know how to clean and prepare the raw coconut jelly safely before cooking. Place the jelly in a basin, add water, and wash it thoroughly about 4–5 times to completely remove the sour fermentation smell.
Next, squeeze out the excess water until the jelly is quite dry, and then soak it in fresh filtered water for about 6–8 hours. This step allows the jelly to fully expand, become whiter, and maintain its naturally crisp, cool texture when cooked.
You should also wash the pandan leaves and let them drain before cooking.
4.3. Blanching the Jelly
Boil a pot of water, then add the soaked jelly and blanch it for about 1 minute. Immediately scoop out the jelly and drop it into a basin of cold water to help it stay crisp. Let it soak for another 2 minutes, then drain it in a colander. Use a ladle or spoon to gently press out any remaining water.
To achieve that clean white color, the key is to ensure the raw jelly is perfectly clean and not to blanch it for too long. You'll gain more experience after trying it a couple of times.
4.4. Cooking the Nata de Coco
Pour about 1.5 to 2 liters of water into a pot and bring it to a boil on the stove. Add the rock sugar as soon as the water starts boiling and stir until dissolved.
Next, add the prepared coconut jelly and the pandan leaves to the pot. Cook over medium heat for about 20 minutes. Once the jelly has a mild, sweet taste and the aroma of pandan, remove the pot from the heat and let it cool.
4.5. The Finished Product
After about 30 minutes, when the jelly starts to cool down, put it in the refrigerator to chill (do not put it in the freezer). Finally, you’ll have perfect little cubes of coconut jelly that are wonderful to eat on their own, or excellent mixed into other cool drinks or sweet desserts.
Even though making coconut jelly is simple, if you're short on time, you can always choose ready-to-eat packaged products. Visit our official website to learn more about us and find the product that best fits your needs.
