Malaysian cuisine 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
Creamed coconut Creamed coconut Creamed coconut (also known as "coconut cream concentrate" or "coconut butter") is a coconut product. It is the unsweetened dehydrated fresh pulp of a mature coconut, ground to a semi-solid white creamy paste. It is sold in the form of a hard white block which can be stored at room temperature. (Coconut oil melts at around 24°C, so in warmer weather it is a liquid paste.) The block is generally packaged in a sealed plastic pouch and some separation of the pure fat and the coconut flesh can be seen. In cookery, it is chopped into pieces or