Translations:Malaysian cuisine/45/en

The coconut (Malay: kelapa) is another quintessential feature of Malaysian cuisine, and virtually all parts of the plant are used for culinary purposes. The white fleshy part of the coconut endosperm may be grated, shredded and used as is; dried to make desiccated coconut; or toasted until dark brown and ground to make kerisik. Grated coconut flesh is also squeezed to make coconut milk, which is used extensively in savoury dishes and desserts throughout the country. Coconut oil is used for cooking and cosmetic purposes, and may be either obtained by processing copra (dried coconut flesh) or extracted from fresh coconuts as virgin coconut oil. Coconut water, the clear liquid found inside the cavity of each coconut, is a popular cooler in Malaysia's hot and humid climate. Gula melaka is unrefined palm sugar produced from the sap of the coconut flower. It is the most traditional sweetener in Malaysian cooking and imbues a rich caramel-like flavour with a hint of coconut. Coconut fronds are traditionally used to wrap food, hollowed out coconut husks and shells may be used as a source of charcoal fuel for barbecued meats and traditional pastry making, and even the apical bud or growing tip of the coconut palm is a popular delicacy served in rural communities and specialty restaurants.