The primarily coconut water dessert is produced through a series ofsteps ranging from water extraction, mixing, fermentation, separating,cleaning, cutting to packaging. Commercial nata de coco is made bysmall farmers in the Philippines.

The nutritional values of coconut products vary according to thedifferent stages of development. The mature coconut is a good source ofiron and potassium. Approximately 86% of the calories in coconuts arefrom fat, most of which is saturated fat.

Young Coconut Hearts: High in calcium and phosphorus and low in fat.

Nutrients Unit Thai RDI* Composition of coconut products

• N (c) 2 (11) 3
• Ash 0.5 g 88.5
• Moisture (Water) 84.4 g 45
• Energy 61 kcal (255 kJ) 2.0
• Protein 50 g** 0.7
• Fat 65 g** 7.6
• Total available carbohydrates include FIBTG 300 g** -
• Dietary 25 g 1.2
• Calcium (Ca) Milligram 800 58
• Phosphorus (P) 800 mg 53
• Iron (Fe) 15 mg -
• Sodium (Na) 2400 mg -
• Potassium (K) 3500 mg -
• Copper (Cu) 2 mg -
• Zinc (Zn) 15 mg -
• Vitamin A (Retinol) 0 µg
• β-Carotene 2031 µg
• Total vitamin A (Retinol- Equivalent, RE) 800 µg 339
• Vitamin B1 (ThiA) 1.5 mg -
• Vitamin B2 (Ribf) 1.7 mg -
• Niacin 20 mg** -
• Vitamin C 60 mg -

* Percentage of the recommended daily intake in Thailand is based upon a 2,000 kcal (8.37 MJ) diet.** % Energy distribution from protein, total fat and carbohydrate = 10:30:60, total saturatedfat = 10% of total energy.