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 coconut soup and a variant of "tom yum" prepared using coconut milk. Coconut soup Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soup exist in the world, such as "tom kha kai", "laksa", "soto" and "sayur lodeh", and myriad ingredients are used. They can be served hot or cold. Most coconut soups are savoury dishes, while some varieties such as "binignit" and "kolak", are sweet dessert soups. Coconut soup is a fruit soup prepared using coconut fruit or coconut milk as a primary ingredient. It can be