A process of producing nata de kasoy (Anacardium occidentale Linn) comprising the following steps: selecting matured ripe cashew apple and washing with water； blending the washed cashew apple with water using a blender； extracting the blended cashew apple using a cheesecloth to separate the meat residue and the first juice extract； adding water to the meat residue and squeeze to produce a second juice extract； repeating the previous step to produce the third juice extract； combining the first, second and third juice extract with sugar in a basin, stirring thoroughly to completely dissolve the sugar forming a sugary mixture； mixing glacial acetic acid and nata starter to the sugary mixture and stirring to achieve a homogenous nata mixture； pouring the nata mixture evenly into a tray and cover with a cheesecloth； incubating the poured mixture at room temperature for a period of twelve days until the thickness of the nata layer reaches one inch forming nata slabs； harvesting the nata slabs； scraping the adheringcream on the lower portion of the nata slabs； cutting the nata slabs into cubes； soaking the nata cubes in water and washing them to remove the sour smell； boiling the nata cubes at least twice to completely remove the sour smell； and straining the nata cubes to remove water and allowing the cubes to cool.
