Buenas Nata De Coco Coconut Gel In Syrup 340G

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Once you master the technique of preparing this coconut jelly, you can add anything to enhance its taste profile. Brush a rectangular food storage container or a shallow dish with a thin layer of vegetable oil (about ¼ tsp is enough). Cover the surface of the coconut jelly with plastic wrap, making sure it touches the surface to prevent a dry skin from forming. If you're using a hard mold, you can insert a toothpick into the side while holding it upside down over a plate, then push it slightly and it should slide out easily.

If you want to give it away to people, I recommend making it in clear heat-proof plastic or glass cups that you're willing to part with. 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).

Fill each mold with the coconut water until it just comes under the rim (don't let it flow over or the pieces will be connected together at the top and won't have clean sides). Optionally add 2 tbsps of freeze dried strawberry powder to the mixture if you want to make strawberry flavor coconut jelly. Despite its long expiry date, it’s still important to double check the nata de coco before consuming it again.

Melo Melo’s creamy coconut water jelly has the texture of a fragile silken tofu that breaks as soon as the spoon touches the surface. It is similar to jelly cubes, but with a firmer texture which makes them a bit soft and chewy to eat.Original coconut jelly is a versatile topping that can be used in beverages and desserts in a variety of ways.