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
Coconut circumnavigation and meeting the inhabitants of what would become known as Guam and the Philippines. He explained how at Guam "they eat coconuts" (""mangiano cochi"") and that the natives there also "anoint the body and the hair with coconut and beniseed oil" (""ongieno el corpo et li capili co oleo de cocho et de giongioli""). The origin of the plant is, after many decades, still the subject of debate. It has generally been accepted that the coconut originated in the India–Indonesia region and float-distributed itself around the world by riding ocean currents. The similarities of the local names in the