It is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails.

It was originally conceived as an alternative to nata de piña, another gel-like Filipino dessert produced since the 18th century.

[2][5] Commercial production of nata de coco began in 1954, when the agency, renamed the Philippine Coconut Administration, opened a branch in Alaminos, Laguna and introduced the technology to local farmers.

Nata de coco production was later optimized in the mid-1970s through the efforts of a team of microbiologists led by Priscilla C.

The coconut water dessert is primarily produced through the following steps: Nata de coco can be consumed on its own, but it can be used as an ingredient as well for fruit salads, halo-halo, coconut cakes, ice creams, soft drinks, bubble tea, and yogurts.