Nata De Coco
Makan Tengah Hari • Malaysia
How to Make Nata De Coco (Traditional & Healthy Version)
Nata De Coco is a beloved dessert in Malaysia, celebrated for its chewy texture and refreshing taste. While its roots trace back to the Philippines, this delicacy has become a staple in Malaysian multicultural cuisine, appearing in desserts, beverages, and even as a snack during hot afternoons. Typically made from fermented coconut water, Nata De Coco is known locally for its delightful bite and subtle sweetness, often enhanced with fragrant pandan leaves and a touch of gula Melaka (palm sugar) for that authentic Malaysian twist. This healthy Nata De Coco recipe is perfect for those tracking calories or seeking a vegetarian-friendly treat. By using local ingredients such as pandan and santan (coconut milk), this version preserves the traditional flavors while making it accessible for home cooks. Its unique texture and mild taste make it a favorite among both young and old, offering a guilt-free way to indulge in a classic Malaysian dessert. Nata De Coco is a fantastic choice for lunch, especially when served chilled, as it provides a light yet satisfying finish to your meal.
Bahan-bahan(untuk 1 cup (about 150g) per serving)
- 2 cups Coconut water (air kelapa muda)
- 1/3 cup Granulated sugar (gula pasir)
- 1 leaf Pandan leaf (daun pandan, knotted)
- 1 1/2 tbsp Gelatine powder (agar-agar powder for vegan option)
- 1 tsp Lime juice (jus limau nipis)
- 1 tbsp Gula Melaka (palm sugar, finely chopped) - pilihan
- 1/4 cup Santan (coconut milk) (for creaminess, optional) - pilihan
- 1/8 tsp Salt (secukup rasa)
Arahan
- 1
Prepare a small pot. Pour in coconut water, pandan leaf, and granulated sugar. Heat gently, stirring until the sugar dissolves completely.
5 minutes
Do not boil the coconut water to preserve its nutrients and fresh flavor.
- 2
Remove the pandan leaf. Sprinkle gelatine powder evenly onto the hot liquid, whisking continuously until fully dissolved.
3 minutes
For a vegan version, substitute agar-agar powder and follow package instructions for ratio.
- 3
Add lime juice and a pinch of salt into the mixture. Stir well to distribute evenly.
2 minutes
Lime juice enhances the subtle tang and helps with the firm texture.
- 4
Optional: Stir in gula Melaka and santan for a rich, local Malaysian flavor. Mix until gula Melaka melts.
3 minutes
Gula Melaka adds complexity and depth to the sweetness.
Kenapa hidangan ini sihat
This healthier Nata De Coco recipe reduces refined sugar and incorporates natural flavors like pandan and lime. The absence of heavy cream or artificial additives keeps it light and suitable for weight management. Using coconut water offers electrolytes and hydration, making it a nourishing choice for lunch or as a snack. Its plant-based ingredients fit seamlessly into vegetarian and vegan diets.
Nata De Coco is low in fat and, when made with moderate sugar, is a light dessert option suitable for calorie-conscious individuals. It provides hydration from coconut water, which contains potassium and magnesium. Using pandan and lime adds antioxidants, while omitting or reducing gula Melaka keeps the glycemic index lower. This vegetarian recipe is also free from cholesterol, making it heart-friendly.
Petua
- 💡Use fresh coconut water for the best flavor and hydration.
- 💡Adjust sugar to taste, especially if serving with sweet toppings.
- 💡For a firmer texture, increase gelatine or agar-agar slightly.
Penyimpanan & hidangan
Store Nata De Coco in an airtight container in the refrigerator for up to 5 days. Keep cubes submerged in a little coconut water to maintain texture and freshness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 60.0 kcal |
