Coconut sprout, produced as the endosperm nourishes the developing embryo. Coconut haustorium, a spongy absorbent tissue formed from the distal portion of embryo during coconut germination, facilitates absorption of nutrients for the growing shoot and root. Coconut is an indispensable ingredient in Indonesian cuisine. Coconut meat, coconut milk, and coconut water are often used in main courses, desserts, and soups throughout the archipelago. On the island of Sumatra, the famous "rendang", the traditional beef stew from West Sumatra, chunks of beef are cooked in coconut milk along with other spices for hours until thickened. In Jakarta, "soto babat" or beef tripe
Coconut milk and desserts. In Colombia and Panama, the grated flesh of coconut and coconut milk are used to make sweet "titoté". In Venezuela, pulp dishes are prepared with coconut milk and shredded fish in a dish called "mojito en coco". Coconut milk is used to make traditional Venezuelan dishes such as "majarete", a typical Venezuelan dessert, and "arroz con coco", also known as coconut rice. In Southeast Asia, coconut milk is used to make many traditional drinks. "Cendol" is a popular iced drink from this region containing chilled coconut milk and green jellies made of rice flour. Coconut milk is also