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 soup in coconut milk. Palembang's "mie celor" is noodles in shrimp and coconut soup, while "laksan" is slices of "pempek" fish surimi served in coconut-based laksa soup. Sweet coconut soup dessert includes "kolak" and "cendol", popular for iftar during Ramadan. "Tom kha kai" is a popular dish in Laos. "Laksa" is a traditional soup in Peranakan cuisine of the Peranakan Chinese people that is sometimes prepared using coconut milk, noodles, curry spices, and meats such as chicken, fish or shrimp. Tofu and vegetables are also sometimes used as ingredients. "Binignit" is a Philippine dessert soup prepared using coconut milk, sliced sweet