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 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