Buenas Nata De Coco Coconut Gel In Syrup 340G

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Belonging to the plant family Sapindaceae, nata de coco is actually a product of fermentation rather than a fruit itself. It is made from the fermentation of coconut water using acetic acid bacteria called Acetobacter xylinum. The result? A translucent and jelly-like substance that adds a unique texture to any dish. Halo-halo with kaong, gulaman, and nata de coco You will find more uses for this as it is mostly used for culinary usage. You will find that many people use it in seafood dishes, sauces, one pot, and more! Have you guys ever tasted or cooked some real nice Jamaican rice and peas? What about the gungo peas (also known as pigeon pea) version? Well, here’s what I like to call it, the life of the kitchen! It’s recipe time! Get discounted copies of my cookbook here. Also please leave a star rating ;-) Need some encouragement on your Healthier Steps journey? Only 4 ingredients required. No baking, no specialist equipment - this is a brilliant recipe to make with the kids! Combine ingredients in a blender and blend until smooth. Soft Jelly Coconut Water Benefits & Nutrition

Soak the nata de coco in water to remove the acidic taste . When it’s done fermenting, there may be a sour or acidic taste and smell present. We recommend soaking the nata cubes in several changes of water for at least 2 days. When coconut jelly is a drink topping (such as on boba), coconut water is present in the most considerable amount to not interfere with any other flavours. On the other hand, when eaten on its own as coconut cubes, pudding or a dim sum dessert, it has more presence and body. This is thanks to the larger quantity of the fruit’s milk and cream. High Sugar Content: Nata de coco is typically sweetened with sugar syrup during the fermentation process. This means that excessive consumption can lead to an intake of high amounts of added sugars, which may contribute to weight gain, diabetes, or other related health issues. You break open the shell by chopping the outer skin of the coconut until you reach the nut. Once this is done, you will have an opening, where you can drink the fresh coconut water directly from the coconut. You can use a straw, or you can hold it up to your mouth and drink the coconut water directly from the opening. You can even use it to make your very own boba pearls for a light, refreshing take on the popular drink addition. We have included the recipe for making these pearls. Chinese Vegan Dessert

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Coconut pulp when matured contains more concentration of coconut oil than in green coconut. However, the good thing is that this oil lowers high cholesterol and protects the heart from diseases. Other components in coconut jelly also help with this, for example- Vitamin B6 (Pyridoxine). There isn’t a specific season for harvesting young coconuts. They are available year-round. However, they are typically ready to be harvested after around 6 to 9 months of growth. Where to Buy Soft Jelly Coconuts This dish is excellent as a dessert since it is exceptionally low calorie. A single large slab of this coconut jelly nets only 150 calories. It also contains a good quantity of protein, thanks to the coconut-derived additions in the recipe. Put on another pot with the remaining coconut milk and enhancers like thyme (2 pieces), a green-colored scotch bonnet pepper (optional but adds a lot of flavors), one stalk scallion (basically 3-4 shoots connected to one root). Ensure that the scallion is slit vertically. Allow to heat until the ‘seasoned’ coconut milk starts to bubble/boil. Classic Dessert with Coconut Jelly Cubes: The simplest and most delicious way to enjoy Coconut Jelly Cubes is as a standalone dessert. Serve natural coconut cream crystals in small bowls and savor their smooth texture and sweet taste.

Scoop out the white pulp with a spoon from the inside of the coconut then place inside of a clean blender. You don’t have to cut the pulp into pieces because it’s not so hard as the dried and matured version but if you prefer to cut them in pieces then go ahead. Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside. Nata De Coco Smoothie: Blend nata de coco with your choice of fruits like strawberries or blueberries, some yogurt or milk, and a handful of ice cubes to create a creamy and delicious smoothie. It’s an excellent way to enjoy the benefits of nata de coco while getting your daily dose of vitamins.Add gelatin. Once the mixture reaches a simmer, turn off the heat and add the bloomed gelatin. Mix until the gelatin dissolves and there are no lumps. I personally cook this almost every Sunday! It’s like a norm or tradition for us Jamaicans anywhere we go. Without further ado, let’s get to it! Nata de coco was invented in 1949 by Teódula Kalaw África, a Filipino chemist working for the National Coconut Corporation (now the Philippine Coconut Authority). It was originally conceived as an alternative to nata de piña, another gel-like Filipino dessert produced since the 18th century. This was because though the demand was high, nata de piña was seasonal, as it relied on pineapple harvests from the declining piña fibre industry. [2] [5]

Nata de coco comes from none other than our beloved coconut tree (Cocos nucifera), which thrives in tropical regions around the world. When ripe, coconuts turn into a golden brown color on the outside while maintaining their milky white flesh inside. There isn’t a set guideline as to how much tender coconut water you should drink in a day. In general, drinking 1-2 cups of coconut water per day is considered safe for most people. Conclusion Add your presoaked (from overnight) red peas or gungo peas whichever you chose to the milk in the pressure cooker. And yes, even the water that the peas were soaked in should be added.

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Sanchez, P.C. (2008). Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p.378. ISBN 978-971-542-554-4. Nata de coco can be consumed on its own, but it can be used as an ingredient as well for fruit salads, halo-halo, coconut cakes, ice creams, soft drinks, bubble tea, and yogurts. Digestive Issues: Some individuals may experience digestive discomfort after consuming nata de coco due to its high fiber content. It is advised to consume this gel-like dessert in moderation if you have a sensitive digestion system. To get to the coconut jelly inside, you’ll then have to chop the coconut in two. You do this by chopping it right down the middle. You can then enjoy the creamy sweetness of the coconut gel by scooping it out with a spoon. However, it’s essential to consume Nata De Coco in moderation as excessive intake may lead to digestive issues or an increased risk of dental problems due to its acidic nature. Additionally, individuals with specific dietary restrictions or allergies should exercise caution before including it in their diet.

Transfer the mixture into the greased container, and let it cool to room temperature. Cover the surface of the coconut jelly with plastic wrap, making sure it touches the surface to prevent a dry skin from forming. Place the container in the refrigerator to chill for at least 4 hoursor overnight. Learning to eat young coconut jelly is a pretty easy and fun process. The toughest part, literally, is breaking open the outer shell of the coconut. For this you will need a machete or cutlass as we call it here in Jamaica. Coconut jelly has a subtly sweet taste with a soft texture. If the coconut is really young, the jelly literally melts in your mouth. However, as the coconut matures, the flesh gets chewier. Young Coconut Recipes Creamy Tender Coconut Pudding Sift the mixture. Pour the mixture through a fine mesh sieve into a large mixing bowl. Skim off any bubbles on the surface. Low in calories: Nata de coco is relatively low in calories, making it a suitable option for individuals looking to manage their calorie intake while enjoying a sweet treat.Keep in mind that the nutritional content can vary slightly depending on the brand and preparation method, but here’s a general idea of the nutrition of nata de coco per 100g: To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries. Commercial production of nata de coco began in 1954, when the agency, renamed the Philippine Coconut Administration, opened a branch in Alaminos, Laguna and introduced the technology to local farmers. Nata de coco production was later optimized in the mid-1970s through the efforts of a team of microbiologists led by Priscilla C. Sánchez. [2] In the 20th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including nata de coco. [6] Nutrition [ edit ] As for its origin and habitat, nata de coco first gained popularity in Southeast Asian countries such as the Philippines and Indonesia. However, today it can be found in many parts of Asia as well as international markets worldwide due to its growing demand and versatility in culinary applications. Nata De Coco Nutrition Per 100g