It is also used to make nata de coco, a jelly-like food.

The nata de coco is sliced into thin strips to make it easier to pass through a straw.

Nata de coco is high in dietary fiber and low in cholesterol and fat.

Other ingredients might be added too, such as agar-agar jelly, grass jelly, seaweed or nata de coco.

The oldest known use of bacterial cellulose is as the raw material of nata de coco, a traditional sweet candy dessert of the Philippines.

In addition, Nata de Coco is also manufactured in the region by domestic companies like Wong Coco.

Commercial nata de coco is made by small farms in Thailand, Malaysia, the Philippines, and Indonesia, especially in the Special Region of Yogyakarta.

For example, 1A Crispy Puff also sells puffs with yam, durian, corn, red bean, nata de coco, grass jelly, bird's nest and even custard fillings.

In the Philippines, it is known as Halo halo which consists of shaved ice topped with sweetened beans and fruits, creme caramel (flan), nata de coco and ice cream.

The suman sa ibus, suman sa lihiya and suman antala represent the livelihood of its people; the same with bottled sweets made out of coconut milk called matamis na bao, nata de coco, caong, beans and many others.