Sweetened Nata De Coco is manufactured by fermenting sugar-supplemented coconut water with Acetobacter xylinum for 7–14 days to form a thick cellulose pellicle.
The cellulose mat is cut into cubes, boiled, washed to remove acidity, and soaked in sugar syrup (often with flavours) to produce shelf-stable sweetened cubes used widely in Asian beverages and desserts.