Coconut production in Niue copra is exported from the island. The names used in the island while presenting the coconut at one of the festivals is "Fua-alu" ("Ulu-Ola"). The coconut tree is climbed by young boys of age 8 and above, and the fruit is felled. The coconut is then sheared at the top end with a pointed rod of wood fixed on the ground. After the surface skin is removed and an opening is made to drink the coconut water contained in it. The flesh inside the coconut is then scooped out and used in cooking various dishes. The stem of the tree
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