Coverwith clean paper. 5. Ferment for 8-10 days. 6. Harvest, remove scum, wash and cut nata de coco into cubes or desired size. 7. Boil in several changes of water until acidic taste/smell is completely removed. 8. Cook in sugar at a 1:1 ratio (1 kilo sugar to 1 kilo nata or 3/4 kilo sugar to 1 kilo nata). Natade-coco Nata-de-coco a cellulosic white to creamy yellow substance formed by acetobacter aceti subspecies Xylinium, on the surface of sugar enriched coconut water / coconut milk / plant extract / fruit juices or other waste materials rich in sugar. It is popularly used as a dessert. It is also used as an ingredient in food products, such Placethe dough in a greased bowl and cover with a plastic wrap or a clean kitchen towel. Leave it to rise for 30 minutes to an hour or until it has almost doubled its size. Meanwhile, prepare the filling. In a pan, combine desiccated coconut, brown sugar, coconut milk, water, butter, and vanilla extract.
Makesure the pH is at 4-5, if it hasn't reached that number, add half a teaspoon of vinegar. When ready, pour the young coconut water into a flat tray or container using a measuring cup and add the nata de coco starter or nata de coco seeds for the fermentation process. After that, mix well using a spoon until homogeneous.
Thisstudy presented a simple and eco-friendly method to load copper nanoparticles on the surface of bacterial cellulose from nata de coco produced via the fermentation of coconut water by Acetobacter xylinum.The Cu modification of BC surface was based on the reduction of copper (II) acetate by hydrazine under ambient conditions in a dispersion system of Nata de coco in water, which was

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Natade Coco Cubes, also known as " Jellys " are a 100% Natural Bio-ingredient topping that is produced by fusion and fermentation of fruit juice and Coconut with PROBIOTICS to form a NanoCellulose Membrane composed of very strong microscopic NanoFibers. .. In addition to being healthy, they have a very pleasant gelatinous appearance and texture, rich in flavor.
Preparationof nata de coco growing medium The basic formulation in the processing of raw nata de coco is as follows: 1 kg grated coconut meat 2 kg refined sugar 5 liters nata starter or mother liquor 0.40 liter glacial acetic acid 28 liters tap water The same formulation is used in the preparation of the nata starter medium or mother liquor. a.
Setaside. 1 can (14 oz) sweetened condensed milk, 1 pack (250mL) all-purpose cream, 2 cups coconut meat, 1 bottle (12oz) kaong (sugar palm fruit), 1 bottle (12oz) nata de coco (coconut gel) In a big bowl, add the cream and sweetened condensed milk and stir until well blended. Add the coconut strips, tapioca pearls, pandan jelly cubes, kaong
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    • how to make nata de coco at home