Find calories, carbs, and nutritional contents for Nata de Coco and over 2,000,000 other foods at MyFitnessPal In the fermentation of nata de coco environmental conditions are also very influential because the bacteria acetobacter xylinum will grow at its optimum in an environment that has a temperature, pH, light, oxygen good. Manufacture of nata de coco is divided into 3 namely the manufacture of the starter, making a starter Boil the nata in several changes of fresh water until the vinegar-like odor and taste are removed. Cook it in syrup ( 2 parts sugar to 1 part water) for 30 minutes. Use 1 part sugar used in preparing syrup for every part of nata. Soak it in syrup overnight. Flavor it with cubed fresh pineapple or canned pineapple juice. How To Make Homemade Nata de Coco 1 kg fresh coconut, grated 1¼ cups glacial acetic acid 3 cups refined sugar 2 cups coconut water, or coconut juice 12 L tap water 2 L nata starter Instructions. ). In a saucepan take coconut and water and sugar and bring it to a simmer. ). Add in the agar agar and cook the mixture for a couple of minutes. ). Transfer it to a shallow tin and let it set in the fridge for at least an hour. ). Cut the jelly in cubes and add in a glass. Whisk the whole eggs and egg yolks together in a medium bowl until homogeneous. Then, add sugar, milk, heavy cream, and vanilla extract, whisking the mixture until homogeneous. SEE PIC. 1. Cover the bowl with a cling film or plastic wrap and chill in the fridge for at least one hour or until the sugar has dissolved. P6Tjq1.