Nata, also known as coconut gel, is the fermentation product of microorganisms and the metabolite formed by the growth of Acetobacter xylinum in liquid culture medium. Coconut juice can be used as a culture medium, but it has not been used in industrial mass production due to cost factors. After separation and purification, this polysaccharide can be processed into the main additive component of commercial coconut.

Coconut on the market can be processed by adding sweeteners, spices, pigments and other ingredients. Coconut without pigment is usually white or milky white in primary color, and it tastes crisp and is one of the materials for many desserts.