Coconut Cubes, also known as nata de coco, are a chewy, translucent, gelatinous food that is produced by fermenting coconut water. The production of coconut Cubes is done through the production of microbial cellulose.
Coconut Cubes originated in the Philippines in 1949 as an alternative to nata de piña, another Filipino gel-like dessert that was seasonal due to declining pineapple harvests.
Commercial production began in 1954, when the Corporación Nacional del Coco opened a branch in Alaminos, Laguna and introduced the technology to local farmers.
In the 1970s, Coconut Cubes production was optimized through the efforts of a team of microbiologists led by Priscilla C. Sánchez. Since then, the demand for coconuts has increased and Coconut Cubes have become one of the main export products of the Philippines.
Coconut Cubes are made primarily from coconut water and therefore have a modest nutritional profile.
One cup (118 grams) contains just 109 calories, 1 gram of protein, and 7 grams of carbohydrates.
However, they are characterized as healthy as they contain dietary fiber to aid digestion and are lower in calories compared to other desserts.
Coconut Cubes are produced on small farms in the Philippines, Thailand, Vietnam, Malaysia, and Indonesia, especially Yogyakarta, and are commonly sold in jars.
The processing of Coconut Cubes involves the extraction of coconut water, the fermentation of coconut water, the separation and cutting of the surface layer produced from coconut cells, cleaning and washing, cutting and packaging.
Coconut Cubes can be eaten plain or used as an ingredient in a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails.
They can also be used in fruit salads, coconut cakes, soft drinks, bubble teas and yogurts.