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 extra taste. Dishes garnished with grated coconut are generally referred to as "poduthol" in North Malabar and "thoran" in Kerala. "Puttu" is a culinary delicacy of Kerala and Tamil Nadu, in which layers of coconut alternate with layers of powdered rice, all of which fit into a bamboo stalk. "Solkadhi", a drink made from coconut milk and "kokum", is usually consumed after meals. "Narali paak" is another sweet dish, created with coconut and sugar. Coconut meat can be eaten as a snack sweetened with jaggery or molasses. In Karnataka, sweets are prepared using coconut and dry coconut copra. Coconut has