Coconut, also called Coconut Gum, Nata and Nada, is a product made by adding sugar and acetic acid to 100% coconut water, then cooking, sterilizing, cooling, fermenting, cleaning and molding. Coconut is actually a natural food raw material, and the color of coconut is usually white or milky white.

How to make coconuts

First, choose 100% coconut water. Only using 100% coconut water as raw material can qualified coconuts be made. Moreover, 100% coconut water should be fresh before it can be used as a culture medium.

After selecting the raw materials, it is necessary to start blending. Add some 100% food-grade auxiliary materials such as white sugar and acetic acid (100% fresh coconut water) to the raw materials; After that, the prepared raw materials are cooked, sterilized and cooled.

After about five to seven days of biological fermentation, it is washed, shaped and selected. Generally speaking, high-quality coconut is white or milky white gel with white color and no impurities.

At present, the colored coconuts on the market are all added with sweeteners, spices, pigments and other ingredients, so it is best to know how to identify high-quality coconuts and try not to choose colored coconuts. Coconut without pigment is often white or milky, and its taste is crisp.

Coconut, as a kind of biosynthesis, is a natural food raw material, which has been recognized in the food industry. Moreover, coconut is low in calories and contains no cholesterol, so it is a good raw material for health food.

Coconut has the functions of regulating physiological function, beautifying and losing weight, promoting gastrointestinal peristalsis, preventing constipation, improving human digestive function, preventing cancer and so on, and also has a certain preventive effect on human cardiovascular diseases.