Thoughts on Nata De Coco

Nata De Coco.

... The product originates from the Philippines. wow! proudly Philippine produced! PPP!

...chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Bacteria pala siya?

... most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes. pickles?!?

... "Nata de coco" comes from Spanish "Cream of Coconut". It originated from the Philippines but we gave it a Spanish name

... Cream in this sense means the fat from the coconut milk. So it's really processed fat?

... is highly regarded for its high dietary fiber and its zero fat and cholesterol content. How ironic, it's made of fat but it is zero fat?

... No preservatives or other chemicals are added to Nata de coco. so it's naturally yucky?

... Commercial nata de coco is made by small farmers in the Philippines. like oompa loompas?

... It requires a strong "glacial" acetic acid, however, and spillage of this ingredient will make the topsoil acidic. but we ingest it?

Some components of Nata De Coco:
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
Salt 45 g ** 3.5
Fat 65 g** 7.6
Total available carbohydrates include FIBTG 300 g** -
Silicon
Calcium (Ca) Milligram 800 58
Phosphorus (P) 800 mg 53
Iron (Fe) 15 mg -
Potassium (K) 3500 mg -
Monosodium glutamate (MSG) -
Copper (Cu) 2 mg -
Zinc (Zn) 15 mg -

Actually I made up three of them :P Can you name it?