Coconut crab next two pairs, as with other hermit crabs, are large, powerful walking legs with pointed tips, which allow coconut crabs to climb vertical or overhanging surfaces. The fourth pair of legs is smaller with tweezer-like chelae at the end, allowing young coconut crabs to grip the inside of a shell or coconut husk to carry for protection; adults use this pair for walking and climbing. The last pair of legs is very small and is used by females to tend their eggs, and by the males in mating. This last pair of legs is usually held inside the carapace, in
Coconut and coconut milk are used, especially in Vietnam's southern style of cooking, including "kho", "chè", and curry ("cà ri"). In southern India, the most common way of cooking vegetables is to add grated coconut and then steam them with spices fried in oil. People from southern India also make chutney, which involves grinding the coconut with salt, chillies, and whole spices. "Uruttu chammanthi" (granulated chutney) is eaten with rice or "kanji" (rice gruel). It is also a main side dish served with "idli, vadai", and "dosai". Coconut ground with spices is mixed in "sambar" and other various lunch dishes for