How to Make Nata de Coco | Did I Poison Myself?!

I successfully? made nata de coco using a pineapple! It was such a long journey, but I learned sooo much! The bacteria behind nata de coco is called Acetobacter xylinum. It produces a pellicule from the fermentation of the pineapple peel. I used coconut water in my experiments, but I don't believe it is actually necessary, but I never tested it completely just assumed it since I have a pellicule grow from the starter. I definitely have a ton of questions after this, but just glad to finally have learned how to DIY this! Here's my successful recipe: Ingredients: Starter: 3 tbsp Sugar 1/2 Pineapple (¾ cup juice) 1 cup Distilled water Nata: 1 cup Sugar 4 cup coconut water Starter Cooking Syrup: 1-2 cups water 1/4 cup sugar Instructions: Starter: 1. Chop the pineapple keeping the peel on it. Blend the pineapple with the peel, then pour into a container. 2. Mix in 1 cup filtered water with 3 Tbsp sugar until sugar is dissolved then add to the pineapple pulp (you only need a cup of the pulp) 3. Transfer to a bottle and cover it/ seal it so it doesn’t leak. Let it sit for 7-10 days until the liquid is a pale yellow and slightly fermented (bubbly). Mine also grew a pellicule during the starter phase (if that happens, just clean it off and add it to coconut water and sugar and skip to step 4 in the next section. Nata: 1. Grab your starter and strain for the juice. You can keep the starter to try to grow more, but be careful of mold. 2. Add 2 tablespoons of sugar and 1 cup coconut water and stir until dissolved. 3. Cover with lid cracked open, cheesecloth, or paper towel to let air in. 4. Let them ferment for 7-10 days or until the pellicule grows. Keep feeding it weekly until it is thick enough to cook/eat. 5. Once it is thick enough to cook, remove the pellicule from the juice and chop it into desired size. 6. Grab a bowl of water and wash the nata. You'll want to squeeze the juice out of the nata and change the water at least three times to remove all the vinegary taste. Soak the nata in water for at least an hour. 7. Pour a cup of water and 1/4 cup sugar into a pot and bring to boil. Once sugar is dissolved, add nata and cook for half an hour on medium heat. 8. Transfer to a container and let cool completely before consuming. I haven't tested out how long it can last, but I wouldn't let it sit for more than a month. I also have not tested if it will freeze, but maybe a part two is needed :) Timestamps: Intro | 0:00 Nata de Kombucha | 0:54 Starting The Experiments | 1:19 First Update | 6:17 Mini Update | 13:53 Second Update | 14:16 Third Update | 19:26 Fourth Update | 21:20 Fifth Update | 23:23 Cooking the Nata | 25:15 Comparing Nata de Cocos | 33:00 Tasting the Nata de Coco | 33:35 Support Me On:   / arealzeal     / arealzeal