PURPOSE: To provide a process for the preparation of thin noodles of nata-de- coco, which has hitherto been restricted to be cut in cubic form and used as an ingredient for fruit owing to its strong fiber strength.

CONSTITUTION: Nata-de-coco is prepared by diluting coconut milk with water, adding sugar and nata fungi and fermenting in a culture chamber. The coconut milk fermented in the culture chamber is charged into an acetic acid tank to stop the fermentation. The nata-de-coco having a plate form is frozen, several number of the produced paper-like nata-de-coco sheets are stacked one upon another and wound in the form of a roll. The rolled nata-de-coco is further frozen and sliced from an end to obtain thin nata-de-coco noodles.