Nata de coco is well-known foodstuff, chewy, translucent, jelly-like produced by the fermentation of coconut water which gels through the production of microbial cellulose by Acetobacter xylinum.
The structure of nata de coco is composed of coconut milk., bio- celulose fermented with acetic acid bacteria.
Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice-cream, puddings and fruit mixes.