Coconut cellular phase. It is consumed throughout the humid tropics, and has been introduced into the retail market as a processed sports drink. Mature fruits have significantly less liquid than young, immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegar. Per 100-gram serving, coconut water contains 19 calories and no significant content of essential nutrients. Coconut milk, not to be confused with coconut water, is obtained primarily by extracting juice by pressing the grated coconut white kernel or by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds. It has a
Coconut jam custard. It is often eaten on toast or pandesal, used as a filling for pan de coco, and is used to make kalamay. A less viscous version made with coconut milk ("gata") is known as "latik" (anglicized as "coconut caramel"), and is used in place of syrup in numerous native Filipino desserts. The kaya of Thailand is called sangkhaya (, ) in Thai. There are two major types of kaya eaten in Thailand. One type is more liquid than the other, while the less thick kaya is similar to what is eaten in Malaysia and Indonesia. People either spread it